2 small baguette
50g chicken liver pâté
¼ cucumber, thinly sliced on the diagonal
140g leftover turkey, shredded
1 tbsp mayonnaise
1 red chilli, ½ finely chopped, ½ finely sliced
Handful of mint leaves

For the pickled slaw:
2 small carrot, 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. 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.
2. Halve the baguettes lengthways and spread the pâté over the bottom half. Top with the pickled slaw, cucumber and turkey. Mix the mayonnaise with the chopped chilli and dollop over the top. Scatter over the mint leaves and sliced chilli. Sandwich together and dig in.