A touch of bitter green tea powder puts an unusual spin on the usual egg mayonnaise sandwich.
Place the spring onions and chicory into a bowl and cover with the vinegar. Set aside to soak for one hour.
Meanwhile, peel the eggs and roughly chop. Add the mayonnaise, matcha tea powder and wasabi powder and mix well to combine.
To serve, drain the spring onions and chicory. Butter the slices of bread and spread with the egg mayonnaise. Top with the pickled spring onions and endives and sandwich with the remaining slices of bread. Cut the sandwich into triangles.
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Five amateur cooks try to prove their worth to judges John Torode and Gregg Wallace.