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Supermarket in Kendal - Booths are celebrating national cheese toast day

Autumn at Booths

Keeping it toastie in autumn with Booths

It’s National Cheese Toast Day on the 15 September and Booths supermarket in Kendal are stepping up their toastie recipes. Simple and delicious – try this Lancashire cheese, chutney and seasonal red apple stacker for brunch or a light lunch.

Chefs top tip: try the remoulade as an autumnal side – it complements cheese boards, slow cooked casseroles and roast dinners.

Ingredients

For the toastie:

  • 5g butter, softened
  • 2 slices Lazonby sourdough
  • 2 tbsp Tracklements apple and cider brandy chutney
  • 60g (3 slices) Garstang White cheese
  • 1/2 red apple, sliced
  • A handful of rocket leaves

For the celeriac remoulade:

  • 1/2 a celeriac, peeled and grated
  • 2 tbsp mayonnaise
  • 2 tsp wholegrain mustard
  • Salt and pepper

Method

  1. To make the toastie, lightly butter one side of each slice of bread. Spread one tablespoon of chutney on the other side of each slice of bread.
  2. Layer the cheese, apple and rocket leaves between the slices of bread ensuring the buttered slices are on the outside.
  3. Pre-heat a griddle planover a high heat, griddle the toastie on each side for 1-2 minutes, then slice in half.
  4. The make the celeriac remoulade, place all of the ingredients into a bowl, mix well to combine and season to taste. Serve a dollop of remoulade alongside the warm toastie.

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