Curried Cheese on Toast

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Step 1.

Thinly slice one of the red onions and place in a small bowl. Add the juice of the lemon, season with a good pinch of salt and scrunch with your hand to quick pickle.

Step 2.

Finely dice the garlic, ginger and the other onion.

Step 3.

Heat a splash of vegetable oil in a saucepan over medium heat. Add the cumin seeds and cook for 1 min.

Step 4.

Add the onion and cook until softened and beginning to brown, then add the garlic and ginger and cook for 1 min.

Step 5.

Add the garam masala, ground turmeric and Kashmiri chilli powder and cook for 30 seconds. Precise, I know, but ground spices can burn very quickly!

Step 6.

Stir in the chutney and transfer to a mixing bowl to cool.

Step 7.

Heat your oven grill to high.

Step 8.

Place the sourdough slices on a baking sheet and toast on both sides.

Step 9.

Meanwhile, grate the Arla Lactofree Mature Cheddar Cheese. Add it to the curry paste with the Arla Lactofree Semi-Skimmed Milk and mix to combine.

Step 10.

Spread the mixture over the toasts. Pop them back under the grill until melted and bubbling.

Step 11.

Meanwhile, finely chop the fresh coriander.

Step 12.

Top the toasts with fresh coriander and some quick pickled onions, then tuck in and enjoy!

In partnership with Arla Lactofree.

2 Red Onions
1 Lemon
40g Ginger
2 Tsp Cumin Seeds
½ Tsp Garam Masala
½ Tsp Ground Turmeric
½ Tsp Kashmiri Chilli Powder
1 Tsp Mango Chutney
4 Large Slices of Sourdough
200g Arla Lactofree Mature Cheddar Cheese
75ml Arla Lactofree Semi-Skimmed Milk
Handful of Fresh Coriander
Vegetable Oil