I wasn’t planning on including many sandwiches in my month of different lunches. But well, there are sandwiches and there are sandwiches. And a fish finger one is too good to miss.

This is the ultimate version. Since sharing on Instagram, I’ve learned that some minted pea purée would be a good addition. You could equally swap out the gherkins and mayo for tartare sauce, but I use them for two reasons. One, we usually always have them in the fridge. Two, I like the crunch of having big pieces of gherkin in a sandwich. And there is lots of fresh crunch here with the gherkins and the crisp little gem.

I’ve used a home-made bloomer loaf that I made 50/50 whole meal and white flour. This combo also works really well in soft batch rolls or a thickly sliced sandwich loaf. A sandwich is only as good as its bread…

Thickly sliced bread, salted butter, lashings of mayonnaise, a few leaves of little gem, some sliced gherkins and a few freshly-cooked hot fish fingers.

Yes, this sandwich would work beautifully with freshly breadcrumbed fish goujons or small fillets, but this is lunch. It needs to be fairly quick and easy to prepare, and I think frozen fish fingers are fab.

(Of course, it’s not a patch on the Snack Shack’s fishermans’ baps, but until we meet again this will have to do.)

• Frozen fish fingers
• Good bread of your choice
• Mayonnaise
• Gherkins
• Little gem lettuce
• Butter