Pickle - In a large bowl, dissolve the salt and sugar in the hot water. Stir in vinegar. Add carrots and daikon - they should just about be covered.

2 hours - Leave for 2 hours until slightly floppy. Drain well then use per recipe.

Split the bread roll in half but don't cut all the way through.

Butter - Spread the lid with butter.

Pate then mayo - Spread the base with 1 to 2 tablespoons pate (be generous!), then 1 1/2 tbsp mayonnaise.

Chicken & Maggi - Pile on shredded chicken, drizzle with 1/4 tsp Maggi seasoning (you can always add more later).

Fresh stuff! Stuff with pickled vegetables, 2 slices of cucumber, 3 slices of green onion and coriander. Finally, sprinkle with as much chilli as you dare. Jam the lid down and devour!