David Atherton's recipe for beetroot sub rolls

These pink, pillowy rolls – made with grated pickled beetroot and nutritious flaxseed meal – are delicious filled with cured fish and pickles

Sub sandwiches are known for towering layers of filling, but the bread should not be neglected. My favourite sub is stuffed with cured fish, pickles and fresh, crispy lettuce. For this, you want a pillowy, soft roll that can stand up to the strong flavours. The grated, pickled beetroot here keeps the crumb moist and gives it a slightly sour taste and a pretty pink colour. The flaxseed meal and the wholemeal flour feed your gut microbiome without making the bread dense. Finally, the caraway seeds make the fish sing.

Makes 4

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