Turkey Banh Mi


2 Small baguettes
50g chicken lever pate
¼ cucumber, thinly sliced on the diagonal
140g leftover turkey, shredded
1 red chili, finely sliced
Handful mint leaves
1 tbsp mayonnaise
For Pickled Slaw
2 small carrots, coarsely grated
75g red cabbage, thinly sliced
¼ tsp grated ginger
½ tbsp rice vinegar
½ tsp golden caster sugar


1. To make the pickled slaw, tip the carrots and cabbage into a large bowl.
2. In a small bowl, combine the ginger, rice vinegar, sugar and a few pinches of salt. Pour over the vegetables and toss together. Set aside for at least 15 mins.
3. Halve the baguettes lengthwise and spread the pate over the bottom half. Top with pickled slaw, cucumber and turkey.
4. Mix the mayonnaise with the chopped chili and dollop over the top.
5. Scatter over the mint leaves and sliced chili. Sandwich together and dig in.