Chop some cooked chicken and mix with enough mayonnaise to coat the chicken generously.
Add 1 tablespoon of chopped celery and 1 tablespoon of chopped parsley to the mix.
Butter sliced wholemeal bread (1 sandwich loaf will make nine sandwiches and will use one chicken).
Spoon a generous amount of the mixture onto the buttered bread and cut the crusts off and then cut the sandwich in three for the for the perfect summer sandwich.
The mixture can be made the night before and stored in the fridge.

Drain a can or jar of artichokes in brine, add one cup of grated parmesan cheese and one cup of mayonnaise, blend and bake in an oven for about 30 minutes on 180 degrees until golden on top.
Eat warm delicious with crunchy biscuits.​​