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Mango chut­ney & cheese naan toastie

Serves 1 Prep 10 mins Cook 10 mins

50g ma­ture ched­dar, grated 50g hard moz­zarella, grated 3 spring onions, thinly sliced 1 small green chilli, finely chopped ½ tsp cumin seeds 1 tbsp co­rian­der, roughly chopped 1 large round gar­lic naan bread 1 tbsp mango chut­ney, plus ex­tra to serve 10g but­ter

1 In a bowl, mix the cheeses, spring onion, chilli, cumin seeds and co­rian­der.

2 Cut the naan in half down the cen­tre. Spread one half with the chut­ney, top with the cheese mix­ture, then cover with the other half. Melt the but­ter in a fry­ing pan over a medium heat un­til just be­gin­ning to foam. Add the naan sand­wich and use some­thing heavy like a saucepan to press it down. Fry on one side for 4-5 mins or un­til golden brown, then turn over and re­peat. Both sides should be crisp, with the cheese gooey. Cut in half and serve with some ex­tra chut­ney on the side.

PER SERV­ING 869 kcals, fat 47g, sat­u­rates 24g, carbs 75g, su­gars 12g, fi­bre 4g, pro­tein 35g, salt 3.1g

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