Bagel Day

Bagels are bread products that originated in the Jewish communities of Poland. The round bread with a hole was traditionally shaped by hand from yeasted wheat dough. The bagel was then boiled in water for a short time and then baked making for a dense chewy doughy interior with a brown crisp exterior. Traditionally bagels are topped with poppy or sesame seeds.

1 small carrot, finely sliced into thin strips or grated

• ¼ green cabbage, finely shredded
• 1tsp white wine vinegar
• 1/2tsp paprika
• 2 sesame seed bagels
• English mustard, to taste
• 200g (7oz) roast beef fillet, finely sliced
• 2 pickled gherkins, drained and finely sliced

1. Combine the carrot, cabbage, vinegar and paprika in a bowl and season with salt and pepper. Halve and lightly toast the bagels. Spread the top halves with a little mustard to taste. Lay the slices of beef on the bottom halves, then add the coleslaw and sliced gherkins. Top with the remaining halves of the bagels. Cut each filled bagel in half and serve immediately.

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