4 Bites: Winter sandwiches

Vegetable curry naan

1. Make a quick vegetable curry by blitzing 1 small bunch coriander, 1 spring onion, 1 knob ginger, 3 garlic cloves, 1-3 green chillies, 1 tsp each of ground cardamom, coriander, cumin, turmeric, salt and enough olive oil to form a paste.
2. Cut 1 onion, 1 kumara, ½ eggplant and ¼ cauliflower into even dice. Heat 2 Tbsp butter and gently fry vegetables until fragrant. Add the curry paste, kaffir lime or bay leaves, and cook, stirring, for 10 minutes. Add 1 can drained chickpeas, 1 cup coconut cream, and ⅓ cup stock (or water). Simmer gently for 45 minutes or until thick and veges are tender. Mix in the zest and juice of 1 lemon and 1 Tbsp garam masala. Remove from heat, remove lime or bay leaves. Season to taste, cover and rest.
3. In warm naan place warm vege curry on one side and some greens on the other. Drizzle with a garlicky, lemony yoghurt sauce, mixed with fresh coriander. Fold over and cut in half to serve 2.

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Eggplant and mozzarella spuckie

A spuckie is a submarine sandwich. The term is mostly used in Boston in the US, named after the Italian bread rolls called spuccadella. This recipe uses easier-to-source ciabatta rolls.

1. Slice an eggplant into long (5mm) strips. Drizzle with olive oil, sprinkle with lemon zest, sea salt flakes and freshly ground black pepper and roast in a medium oven until tender.
2. Peel and grate 1 large carrot and mix with a handful of chopped green or black olives and 1 roasted capsicum, cut into strips. Toss with a little dressing made by whisking together 1 Tbsp red wine vinegar, 2 Tbsp olive oil, 1 tsp Dijon mustard and ½ clove of garlic, crushed.
3. Cut a warm ciabatta roll in half. Add carrot salad to both halves.
4. Layer eggplant on one half, and slices of buffalo mozzarella on the other. Drizzle with extra dressing, add fresh herbs, close, slice and eat.

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French bread dip

1. Slice small baguettes in half. Spread both sides with mayonnaise mixed with plenty of freshly ground black pepper, mustard, lemon zest and juice.
2. Pile warm braised beef (or use whatever leftover meat and the all-important gravy, you have to hand) on one half and sauerkraut on the other. Pour braised beef gravy over both halves, close and cut into serving-sized chunks you can dip into extra gravy as you are eating.

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Smoked salmon bagel

1. Make a horseradish spread by whipping 150g cream cheese with 50g creme fraiche and the zest and juice of ½ a lemon, until smooth. Fold in 2-3 Tbsp horseradish and a handful of chopped dill. Season to taste.
2. Cut some bagels in half and lightly toast. Smother both sides with the spread. Flake chunks of hot smoked salmon on one half; place micro greens (or rocket) on the other. Add 1 tsp salmon caviar and a squeeze of lemon. Close, cut in half, marvel!

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