A slice of heaven: Mark Hix reinvents the open sandwich

No need to settle for the bland, high-street variety – huge and hearty open sandwiches from Scandinavia are the inspiration for our resident chef this week.

Steak, onion and watercress sandwich

Steak, onion and watercress sandwich

Serves 4

Cherry tomato, mozzarella and Greek basil sandwich
Chorizo and padron peppers on toast

Chorizo and padron peppers on toast

Serves 4

Quinoa with fennel, prawns and chilli

Store-cupboard superstar: Mark Hix cooks with quinoa

Delicious, healthy and versatile, quinoa first impressed our resident chef on a recent trip to Los Angeles. Now, he can't get enough of the stuff.

Minted quinoa with lamb fillet

Serves 4-6

Quinoa with broccoli, raisins and pine nuts

Serves 4-6

Quinoa with fennel, prawns and chilli

Quinoa with fennel, prawns and chilli

Serves 4-6

Hot chicken salad with sweet mustard dressing, by Simon Hopkinson

Hot chicken salad with sweet mustard dressing

2 cooked chicken legs
A little sunflower oil
2 big handfuls of salad greens: mâche (lamb's lettuce), watercress, rocket (if you must), small spinach leaves or a mixture of all four
A tiny squeeze of lemon juice
A little olive oil
A little finely chopped shallot (or chives or spring onion)
Some peeled and sliced cucumber

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Bignon says: 'I like The Square in Mayfair - it is classic French cuisine and the tastes are very clear'

Arnaud Bignon: 'The smell of broccoli is enough to make me want to leave a room'

My earliest food memory… Cooking with my mother and grandmother. My mother taught me how to do classic things such as make an apple tart, while my grandmother would cook a big meal every Sunday for 10 or 15 people, which I would help with. They had a lot of animals, and they would often kill a chicken or rabbit and cook that. But my favourite childhood dish was yoghurt cake. It was incredibly simple, but that's what you appreciate when you're young.

Warm octopus salad

Warm octopus salad

Serves 4

Broad bean, mint and ricotta bruschetta

Broad bean, mint and ricotta bruschetta

erves 2

Raw razor clams, white currants and fennel

Raw razor clams, white currants and fennel

Serves 4 as a starter

Smoked mackerel, asparagus and noodle salad with ginger miso dressing by Maria Elia

Smoked mackerel, asparagus and noodle salad with ginger miso dressing

For the ginger miso dressing

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