A tangy, cheesy sarnie filling packed with protein and texture. Incredible in sandwiches, on toast or eaten with a spoon straight from the bowl.
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Serves
4
Silverskin Pickled Onion
Celery
Extra Mature Cheddar
Red Leicester Cheese
Cottage Cheese
Red Onion
English Mustard
Pickled Onion Brine
Salt
Black Pepper
To Serve
Ciabatta Roll
Spring Onion
Crisps
Serves
4
Silverskin Pickled Onion
Celery
Extra Mature Cheddar
Red Leicester Cheese
Cottage Cheese
Red Onion
English Mustard
Pickled Onion Brine
Salt
Black Pepper
To Serve
Ciabatta Roll
Spring Onion
Crisps
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Drain and quarter the pickled onions. Finely chop the celery and red onion.
Step 2.
Grate the Cheddar and Red Leicester.
Step 3.
Add the cottage cheese to a bowl along with the grated cheeses, chopped onions and celery. Stir through the mustard and pickled onion juice. Season with salt and pepper.
Step 4.
Mix well until everything’s combined.
Step 5.
Serve however you like, I like to serve this with chopped spring onions (yes more onion!) in toasted ciabatta rolls with a handful of crisps on top.
If you're making ahead, pop the filling into the fridge in Tupperware (it will keep for up to 3 days).
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