The seasons are changing and there's a chill in the air, which means it's time to let go of your pomegranate seed-sprinkled summer lunching habits. When it gets dark by mid-afternoon, you should not be eating quinoa salad.
No. At this time of year, carbs are king, which makes the sandwich an excellent winter lunch choice.
And there's no need to settle for a mediocre filling (there's only so much egg mayo you and your colleagues can take). We've pulled a few strings and wangled the recipe out of Quo Vadis head chef Jeremy Lee for the most famous sarnie in London: his smoked eel sandwich.
To make this celebrated sandwich, slather slices of grilled sourdough in butter, Dijon mustard, and horseradish before slipping in a fillet of the smoked fish. Flip the sandwich a couple of times on the grill and serve with a heap of pickled red onion.
In Lee's words, "It's not a dish that hangs about," so serve swiftly.