Autumn chestnut salad
Ready-cooked chestnuts add an interesting bite to this seasonal salad
Nettle & blue cheese rarebit
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 200g nettle leave
- 200ml tub crème fraîche
- 1 tsp wholegrain mustard
- 140g British blue cheesesuch as Blue Vinney
- 4 slices sourdough bread
Nutrition: per serving
- kcal498
- fat36g
- saturates21g
- carbs29g
- sugars3g
- fibre3g
- protein15g
- salt1.57g
Method
step 1
Heat the olive oil in a frying pan. Add the nettles and cook for 1 min until wilted. Allow to cool for 1 min, then roughly chop. Add to a bowl with the crème fraÎche, mustard and half the blue cheese. Stir in seasoning and set aside.
step 2
Heat the grill and lightly toast the bread on both sides. Divide the nettle and cheese mix between the toasts then pile on the remaining cheese and grill until golden and bubbling. Serve immediately.
