Chicken

Pâté, smoked prosciutto and brandy-soaked figs take this sandwich to haute heights.

Wrapped in iceberg lettuce cups, and garnished with pickled carrots and tahini sauce, this sandwich gives lunch a creative (and healthy!) boost.

Recipe developer Amina Al-Saigh uses two condiments she typically has on hand for this quick, weeknight-friendly favourite: Tunisian harissa and toum.

Add fresh lettuce to a baguette or soft round bun, then spread the chicken, tarragon, and grape mixture. If using baguette, slice into three sandwiches, wrap and refrigerate until ready to take outside for lunch.

Traditional coq au vin uses red wine, which can result in a slightly purple finished dish. This white-wine version is considerably more elegant, and perfect for an easy dinner party.