New pub classics

Mondo Sando at The White Horse, Peckham, London (whitehorsepeckham.co.uk) Toasted sandwiches are expected on a pub menu but a Mondo Sando sarnie is miles away from a ploughman’s. What started as a lockdown business is now a residency at Peckham’s The White Horse, and best mates Jack Macrae and Viggo Blegvad’s supremely stuffed subs are all hit and no miss – particularly the Thai-inspired larb, Actually. The vegan heavy hitter is an aromatic mix of soy mince, curry paste, zippy lime dressing, umami-rich black bean mayo, plus crispy shallots and toasted, ground Thai rice for texture. “Larb is basically our favourite food at Mondo Towers – shout-out to The Heron off Edgware Road for its blow-your-head-off version. It’s the perfect dish to veganise, because the meat is often the subtlest flavour – it’s so full of fresh herbs, spices and chilli.”

Larb sandos

Mondo’s head chef Jack Macrae uses a homemade curry paste at the pub but a good-quality shop-bought version works just as well in this dish.

SERVES 6 | PREP 40 MINS | COOK 25 MINS | EASY

DRESSING2 , grated1 , deseeded and finely chopped100ml 5 , juiced (to make 60ml)75g 1 tbsp BLACK BEAN MAYO300g 2 tbsp (fermented salted black beansfew dashes of 2 , finely sliced2 tbsp 5 , finely sliced3 tbsp 500g (defrosted if frozen)handful each of , and , roughly choppedTO SERVE6 or, warmed and split1 , leaves separated½ , cut into batons