A delicious recipe from the Woman’s Weekly archive. First published in 1922, this simple recipe is a French stick with 2 delicious fillings – cheese and ham and mock crab
Makes: 4
Prep time: 15 mins
Cooking time:
Total time: 15 mins
Skill level: Easy peasy


  • 1 baton (small French stick), about 23cm (9in) long

For the ham and cheese filling:

  • 125g tub soft goat’s cheese
  • 2 tbsp milk
  • 2 tbsp chopped fresh parsley
  • 60g (2oz) shredded smoked ham
  • Salt and black pepper

For the mock crab filling:

  • 2 tbsp spreadable butter
  • 4 heaped tbsp grated Cheddar cheese
  • 1-2 pinches of mustard powder
  • 1 tsp anchovy paste
  • 1 tbsp lemon juice
  • 1 tsp chopped olives or capers
  • A “wee drop” of pink food colouring, optional


  1. Cut the baton in half to make 2 “pistols”. Pull the core of the bread out from the crust, using your fingers, and reserve.
  2. Mix the ingredients for the fillings. Each quantity fills half a baton. Push the filling into the bread case, packing it in well using a spoon handle. Plug the open end with a little of the reserved bread. Wrap the pistols tightly in cling film, or in greaseproof paper, and tie with raffia, for taking on a picnic. If chilled, they will keep fresh for a couple of days. Use the breadcrumbs for other recipes.

Nutritional information per portion

fat 21.0g saturates 13.0g calories 337(kcal)

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.