Heat up the sugar with 100ml of water, vinegar, chilli flakes and cumin seeds. When the sugar has dissolved, take it off the heat and allow it to cool down.

Halve your avocados and peel the skins. Slice them into thick chunks.

Pop the avocado slices into a container and pour over the now-cooled pickling liquid. Close the lid and pop that into the fridge until you’re ready to use it.

Shred the cabbage and massage with ½ tsp salt to soften it slightly. Finely chop the coriander and spring onions and add them to the cabbage along with 1 tbsp mayo. Mix well and season with salt and pepper.

For the chipotle sauce, combine the Pret Chipotle Ketchup with the remaining mayo and set it aside.

In a small bowl, combine the ground cumin, smoked paprika, garlic powder and 1 tsp of salt. This is your seasoning mix.

Peel the butternut squash and slice it into thick medallions.

Boil the squash in boiling water for 4 mins until slightly tender.

Place the cooked squash onto a chopping board and sprinkle with the paprika seasoning.

Put your plain flour, eggs and panko breadcrumbs into three separate bowls for each ingredient. Combine the flour with any remaining seasoning.

Heat up a large pan with enough oil to deep fry the squash.

Dip the squash into the flour, then the eggs and finally the breadcrumbs.

Deep fry the squash for 5-6 mins until golden brown and crispy.

Cut the crusts off the bread and toast them on one side with a glug of oil in a frying pan until golden.

Lay the toast onto a chopping board with the untoasted-side up. Spread a spoonful of the slaw on one slice of toast, then place the butternut squash on top of that followed by a few slices of your avocados. Spread a generous spoonful of the chipotle mayo on the other slice of toast and sandwich them together.

Cut your sandwich down the middle and plate up them with the cut-side up. Repeat with the remaining bread and tuck in.