Picnic banh mi baguette

• sourdough baguettes↗2 bake-at-home
• butter↗2 tbsp softened tbsp

  softened

• pâté100g g
• pork loin↗8 slices cooked

  cooked slices

• spring onions↗2

  finely sliced

• cucumber↗¼

  sliced

• corianderhandful of

  chopped

• rice vinegar↗6 tbsp tbsp
• caster sugar↗3 tsp tsp
• radishes↗100g g

  sliced

• carrot↗1

  sliced into matchsticks

• fish sauce↗1 tbsp tbsp
• limes↗2

  juiced

• red chilli↗1

  diced

• caster sugar↗2 tsp tsp

Step-by-step instructions

1. 1

   First, make the pickles. Heat the vinegar, 2 tbsp water and the sugar in a small pan over a low heat with a pinch of salt until steaming. Put the veg in a non-metallic bowl and pour over the hot vinegar mixture, then leave to pickle for at least 30 mins.

2. 2

   Bake the baguettes following pack instructions. Whisk the dressing ingredients together in a small bowl, taste and adjust, adding more sugar, lime or fish sauce, if needed.

3. 3

   Split the baguettes in half, then spread over the butter. Spread over the pâté, then layer up the pork loin, drained pickles, spring onions, cucumber and coriander. Spoon over some of the dressing, then serve with more on the side for dunking.