30 slices white sandwich bread 250g butter (softened) (you may not use it all) 7 + 1/2 tsp Dijon mustard 300g Mayonnaise {our recipe for Sandwich Mayonnaise is on our website}

1/3 recipe Corned Beef (very thinly sliced) 1/8 tsp freshly ground black pepper Winter Coleslaw

METHOD

· On a clean work surface lay all bread slices in three rows of 10.

· Lightly butter all bread slices and spread 10 slices with mustard.

· Generously spread 20 slices with mayonnaise.

· Cover mustard topped bread with corned beef in a single layer. Season with pepper.

· Cover corned beef with second slice of bread, mayonnaise facing downwards.

· Butter top side of bread and spread with mayonnaise. Cover each sandwich with 30g (1/2-cup loosely packed) Winter Coleslaw and top with last slice of bread, mayonnaise facing downwards.

· Cut off all crusts and cut each sandwich into four squares. An electric knife is a useful tool.

· Serve immediately or pack into a container lined with greaseproof paper and store in refrigerator till ready to serve or overnight. If layering sandwiches place greaseproof paper between layers.

Corned Beef

INGREDIENTS

1.5kg piece of corned beef (rinsed) 250g (1large) onion (peeled & halved)

300g (2 medium) carrots (peeled & chopped) 170g (2 stalks) celery (washed & chopped) 3-4 black peppercorns 1 bay leaf

METHOD

· Place corned beef into a large pot with enough cold water to cover corned beef. Add onion, carrots, celery, peppercorns and bay leaf.

· Place pot onto a high heat and bring to the boil. Reduce heat to low and simmer for 90 minutes. Rest meat in cooking liquid for 15-20 minutes.

· Remove beef from cooking liquid and cool. Cover corned beef and refrigerate for up to three days.

Winter Coleslaw

(yields 300g)

INGREDIENTS

150g (2 cups firmly packed) very thinly sliced red cabbage

1 stalk celery (thinly sliced) 3 radishes (stalks removed and julienned) 5 mint leaves (thinly sliced)

METHOD

· In a large bowl combine red cabbage, celery, radishes and mint and toss to combine.