Loaded Fries Banh Mi

Basically a cross between a chip butty and a banh mi – the perfect filling, tasty lunch dish, plus it’s meat free!

Done in 30 minutes

Serves 2

Dish by Spencer Lengsfield

Ingredients

for the pickles

1cucumber, in ribbons

1large carrot, in ribbons

1red chilli, thinly sliced

100mlboiling water

150mlred wine vinegar

1 tspsalt

1 tspsugar

for the sauce

2 tbspsriracha

3 tbspmayo

1lime, juiced

Pinchsalt

to serve

1baguette

200gfrench fries

Fresh coriander

Flaky salt

Crunchy pickled veggies, spicy sriracha mayo, and crispy fries, all in a soft baguette served with a Lipton Lemon Iced Tea!

Method

Start by pickling the veg. Whisk together the salt, sugar, hot water, and vinegar. Pour over the sliced chilli, cucumber and carrot ribbons. Stir to combine, then leave to sit for at least an hour

For the sauce, mix together the mayonnaise, sriracha, lime, and salt.

Cook the french fries according to the package instructions - I like to do mine in the airfryer for 20 minutes. When they’re just cooked, toss in flaky salt and lime zest

Load up your baguette with the spicy mayo, crispy fries, pickled veggies, and fresh coriander. Enjoy!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.