Nora Ephron’s masterpiece is almost as much about food as it is romance, so here are two dishes worthy of that fantastic film
Photograph: Ola O Smit/The Guardian. Food styling: Ellie Mulligan. Prop styling: Rachel Vere. Food styling assistant: Lucy Cottle.comes around unexpectedly: you catch it on a flight, in a hotel room, or, sometimes, on iPlayer. Anyway, we watch it every few years and, every time we do, it’s just as fresh, just as good, just as biting, sharp, perfectly timed and expertly performed as it was on the first viewing.
Take a small saucepan in which the chicken breasts will fit snugly, fill it with water and bring to a boil – do not add salt. Gently lower in the chicken, cover the pan and take off the heat. Leave to poach for 25 minutes, then lift out the chicken, transfer to a board and leave to cool a bit. Cut each breast into ½cm-thick slices.
Cut the rolls in half and place them all cut side up under a hot grill, just to crisp up a little. Spread a third of the sauce over the cut side of the base of each roll and put on two separate plates. Top with a few lettuce leaves, tomato slices and half the slaw, then lay one sliced chicken breast on top. Spread the rest of the sauce over the top of each chicken breast, then sprinkle with the grated cheese.
Arrange your chosen vegetables on a big platter – the potatoes and eggs may need a tiny drizzle of extra oil and a sprinkling of salt on top – then serve with the sauce in a little bowl. On the side.
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