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
Prep:15 mins
Serves 4
3 tbsp unsalted butter4 leeks (about 600g/1lb 5oz), trimmed, halved and finely sliced2 tbsp cider vinegar1 ½ tbsp wholegrain mustard2 tbsp maple syrup4 carrots, peeled into ribbons2 red apples, halved, cored and thinly sliced1 beetroot, coarsely grated8 slices seeded granary bread200g wensleydale cheese, grated, or similar hard cheese
STEP 1Melt 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 2Meanwhile, 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 3Put 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.
