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Cheese & leek toasties with quick pickle

Leek & Wensleydale toasties with quick pickle

Cheese & leek toasties with quick pickle

Name: Cheese & leek toasties with quick pickle
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4
Cuisine: British
Ingredients: 3 tbsp unsalted butter; 4 leeks (about 600g/1lb 5oz), trimmed, halved and finely sliced; 2 tbsp cider vinegar; 1 ½ tbsp wholegrain mustard; 2 tbsp maple syrup; 4 carrots peeled into ribbons; 2 red apples halved, cored and thinly sliced; 1 beetroot coarsely grated; 8 slices seeded granary bread; 200g wensleydale cheese grated, or similar hard cheese

Jemma Morphet

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Serves 4

Easy

Prep: 15 mins

Cook: 16 mins

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A twist on the classic cheese and onion combo, with buttery soft leeks and creamy cheese all wrapped up in a comforting toastie with beetroot relish on the side

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp unsalted butter
4 leeks

(about 600g/1lb 5oz), trimmed, halved and finely sliced
2 tbsp cider vinegar
1 ½ tbsp wholegrain mustard
2 tbsp maple syrup
4 carrots

peeled into ribbons
2 red apples

halved, cored and thinly sliced
1 beetroot

coarsely grated
8 slices seeded granary bread
200g wensleydale cheese

grated, or similar hard cheese

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Nutrition: per serving

kcal581
fat28g
saturates16g
carbs53g
sugars25g
fibre13g
protein22g
salt2g

Method

step 1

Melt 1 tbsp butter in a frying pan and add the leeks, seasoning and 3 tbsp water. Cook for about 12 mins until soft, adding a little more water if they begin to stick to the bottom of the pan.
step 2

Meanwhile, to make the pickle, mix the cider vinegar, mustard, maple syrup and seasoning in a large bowl. Toss in the carrots and apples, then place the beetroot on top, but don’t mix through.
step 3

Put a griddle pan over a high heat. Butter all the bread on one side. Mix the leeks and cheese together, then spread over half the slices on the unbuttered side. Top with the remaining slices of bread, butter-side up. Griddle for about 2 mins each side or until the cheese has melted, pressing down with a spatula to seal the pieces together. Toss the beetroot through the pickle, cut the toasties in half and serve together.

Recipe from Good Food magazine, February 2016

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