Cheese on toast
You can’t go wrong with this classic combo, whether it’s as a quick lunch or the ‘Not sure what I fancy’ supper. We’ve done a bit of re-jigging, retaining the essentials (the cheese and the toast) and come up with three irresistible twists RECIPES AND FOOD STYLING JEN BEDLOE PHOTOGRAPHS GARETH MORGANS STYLING OLIVIA WARDLE
ALWAYS A WINNER
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Braised leek and cheddar rarebit, p24
Fontina and cambozola on sourdough toasts with parma ham, roasted pears and hazelnuts
SERVES 6. HANDS-ON TIME 30 MIN
MAKE AHEAD
Roast the pears and nuts a few hours ahead and keep covered in a cool place.
FOOD TEAM’S TIP
In late summer this would work well with roasted figs or peaches instead of pears.
• 2-3 ripe pears, cut into wedges