We always associate sandwiches with packed lunches and picnics, but if you think outside the lunchbox, you can create some spectacular taste combinations that make a light meal in themselves. The fillings below are my favourites: adapt them if you want, and I hope they will inspire you to try out your own quirky combinations.

CHOCOLATE AND RASPBERRY SANDWICH

We tend to think of sandwiches as savoury, but there’s nothing more comforting than a good, sweet filling — think of the classic jam sandwich.

In season, fresh raspberries crushed with sugar are delicious, but at this time of year, frozen raspberries will do. As sandwiches should be quick and easy, I use shop-bought chocolate spread.

Makes 1 sandwich

100g fresh or 130g-150g frozen raspberries, defrosted, per person
Unrefined caster sugar — 1 tsp per 100g raspberries
Two slices malted granary bread
Salted butter, softened
Nutella chocolate spread
1 tsp fresh mint, roughly chopped

Crush the raspberries with the sugar using a fork. Place in a pan and bring to the boil. Reduce the heat and simmer for about 20 minutes, then set aside and leave to cool. Spread both slices of bread with butter, then with Nutella, but not too thickly. Top one slice with the raspberry mix, fresh mint and the second slice of bread. Serve and enjoy.

CRUSTED PEA SANDWICH

Fresh ingredients are not always best — the chemical reaction that takes place within a few hours of picking peas renders the apparently fresh ones less pleasurable to eat than the fast-frozen ones. If you have no herbs to hand, it doesn’t matter, as the sandwich will be delicious without them. This sandwich should be eaten warm.

Makes 1 large baguette (serves 2-3)

450g Birds Eye frozen garden peas, fully defrosted
75g salted butter, plus extra for spreading
Freshly ground pepper and salt
2 tsp white-wine vinegar
1 tbsp savory, thyme and/or mint (optional)
1 large baguette
2 punnets pea shoots (optional)

Let the peas defrost completely; remember, they do not need cooking. Melt the 75g butter in a pan and pour over the peas. Crush lightly with a fork and season. Add the vinegar, one teaspoon at a time, to taste, then the herbs, and combine. If necessary, warm in the microwave (a few W seconds will do). Slice the baguette, spread with butter, then fill with the pea mix. Add the pea shoots to taste and serve.

BANANA AND PINEAPPLE BAGUETTE WITH FRESH TARRAGON AND CORIANDER BUTTER

This recipe calls for fresh pineapple. If the small, supersweet victoria pineapples are available, snap them up. The tarragon gives a top note to the flavours that lifts this sandwich out of the ordinary.

Makes 1 large baguette (serves 2-3)

1 lime
3 ripe bananas
2 tsp whipped cream
50g-75g butter, softened
½ tsp ground coriander
1 large baguette
1 large or 2 small pineapples, peeled, eyes removed and sliced into 2mm rounds
4-5 fresh tarragon leaves per person
Maldon sea salt

Finely grate the zest from the lime into a bowl. Peel the bananas and add to the zest. Squeeze in the juice from the lime, then add the cream and lightly crush the bananas with a fork (make sure you don’t purée them). Set aside. In a separate bowl, beat the butter and coriander with a spoon until well incorporated. Cut the baguette in half lengthways and spread each half with the coriander butter.

Lay the pineapple slices on top of one half, then add the crushed banana. Place the tarragon leaves on top and sprinkle on a few grains of salt. Top with the other half of the baguette and press down. Wrap in clingfilm and place in the fridge with a light weight on top for an hour or so, to allow the flavours to mingle before serving.

PAN-BAGNAT

This Provençal sandwich is pressed and stored in the fridge for a few hours before serving, allowing the bread to soak up the juices from the filling — this gives a tasty, rich sarnie. Traditionally, a flat round loaf (about 6in wide) is used, but baguettes will be fine.

Serves 4

75ml extra-virgin olive oil
3 garlic cloves, crushed
1 large baguette or round loaf
1 tin tuna, drained (preferably albacore in olive oil)
1 tin salted anchovies, drained and washed
1 heaped tbsp capers, rinsed
1 white onion, finely sliced, blanched in boiling water for 1 minute and patted dry
5 wood-roasted piquillo peppers (from a jar)
3 vine-ripened tomatoes, sliced
2 hard-boiled eggs, sliced
Cucumber or lettuce, sliced
Large sprig fresh basil (optional)
Freshly ground black pepper
and salt

Heat half the olive oil over a low flame and gently fry the garlic for 5 minutes, making sure it doesn’t burn. Remove and set aside for 10 minutes, then strain the oil and combine with the remaining olive oil; discard the garlic. Slice the baguette in half lengthways and brush the inside with the oil, pressing it firmly into the bread. In a bowl, mix together the tuna, anchovies and capers. Fill the sandwich: layer the onion, peppers, tomatoes, egg, salad and basil leaves, putting the tuna mix in the centre. Season.

Put the other half of the bread on top and press down. Wrap in clingfilm, weight down and chill in the fridge for several hours. Serve.