Worth the effort for the taste sensation, these recipes from The Dusty Knuckle take the humble sandwich to another level

MARINATED MOZZARELL A WITH WALNUT AND OLIVE SAUCE AND PICKLED SHALLOTS

Walnut and olive make a lovely combination and work particularly well alongside the sweetness of the shallots and creaminess of the mozzarella. Smothering fior di latte (mozzarella made from cow’s – rather than buffalo’s – milk) with crème fraîche makes a brilliant budget burrata that, arguably, beats most UK-bought ones. The pickled shallots and walnut and olive sauce make more than you need here, but the shallots will keep for up to a week in the fridge, provided they are submerged in the oil, and the sauce for a few days.

SERVES 2

For the marinated mozzarella

• 125g-150g buffalo mozzarella or fior di latte

• 2 tbsp good-quality crème fraîche (none of the half-fat malarky!)

• 2 strips of pared lemon zest, about 1cm wide

• 1 oregano or marjoram sprig, leaves picked

• 2 tbsp grated parmesan

• 1/2 red chilli, deseeded and finely chopped

• Sea salt and freshly ground pepper

For the pickled shallots

• 5 banana shallots, whole and skin on

• 2 tbsp extra virgin olive oil

• 1 tbsp moscatel vinegar (or any white vinegar with a pinch of sugar added)

For the walnut and olive sauce

• 30g walnuts (fresh or dried)

• 150g pitted olives (mix of black and green)

• Large handful flat-leaf parsley leaves

• Very large handful mint leaves

• 1/2 garlic clove, finely chopped

• 1/4 red onion, finely diced

• 1 tbsp capers, finely chopped

• 10 big glugs (or enough to make the sauce loose) extra virgin olive oil, plus extra (optional) to serve

• 4 tsp moscatel vinegar (or any white vinegar with a pinch of sugar added)

• 1 tbsp lemon juice

• Pinch sugar, to taste

For the assembly

• 2 pieces of fresh, good-quality focaccia, cut in half horizontally