River Cottage Veg Every Day! (River Cottage Every Day) by Hugh Fearnley-Whittingstall

Author:Hugh Fearnley-Whittingstall [Fearnley-Whittingstall, Hugh]
Language: eng
Format: epub, mobi
ISBN: 9781408837719
Publisher: Bloomsbury Publishing
Published: 2014-09-11T07:00:00+00:00

The vegiflette toastie >

The vegiflette toastie

My very easy tartiflette toastie, which appears in River Cottage Every Day, was inspired by the classic, rich and greedy Swiss mountain dish of cheese, ham, cream and spuds. This is an equally irresistible, meat-free version. The classic cheese for a tartiflette is Reblochon, but Camembert, Stinking Bishop and other well-flavoured ‘washed rind’ cheeses all work well. And, frankly, so do most goat’s cheeses and even Cheddar.

Indulgent, creamy, cheesy combinations like this are well-complemented by a few bitter salad leaves, and here I’ve actually made them an integral part of the toastie topping.

SERVES 2

2 tablespoons rapeseed or olive oil

2 smallish, cold, cooked potatoes, thickly sliced

8–10 leaves of chicory, radicchio or other bitter salad leaf, roughly sliced

2–3 tablespoons double cream or crème fraîche

2 thick slices of sourdough or other robust bread

About 50g (3–4 slices) cheese (see above)

Sea salt and freshly ground black pepper

Heat the oil in a non-stick frying pan over a medium heat. Add the potatoes and cook for a few minutes, turning every now and then, until starting to turn golden. Add the sliced chicory or other salad leaves and cook for a minute or so, until they are starting to wilt. Add the cream and let it bubble and reduce for a minute or two, then season with salt and pepper to taste.

Preheat the grill and toast the bread lightly. Heap the mixture from the pan on to the toast. Lay the cheese slices on top and grill until bubbling. Serve straight away.

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