Recipe

Prep time:  35 minutes

British | Starter

Ingredients

• 5 slices Multigrain Bread
• 125g selection of Cheeses, such Mature Cheddar, Stilton and Camembert
• 25g Walnut Pieces
• Sprigs of Fresh Thyme, to garnish

For the Pickle

• 1/4 Red Cabbage
• Juice of 1 Lime
• 2cm piece Fresh Ginger, peeled and finely grated
• 1 tbsp Light Soft Brown Sugar

  

Method

1. If possible, prepare the Pickle 24 hours in advance in order to give the flavours time to develop. If not, try to leave for 3-4 hours. Any unused Pickle can be stored in the refrigerator and served with cold cuts.
2. Cut out the tough core from the centre of the red cabbage, then halve lengthways. Use a sharp knife to very finely shred the cabbage and place in a mixing bowl. Add the lime juice and ginger and sprinkle over the sugar. Stir well and set aside. Leave to pickle for at least 3-4 hours until the sugar has dissolved and the cabbage is softened and has become a rich purple colour.
3. To prepare the canapés, toast the bread then allow to cool. Use either a 4cm pastry cutter to cut 4 rounds from each slice or, alternatively, remove the crusts and cut each slice into 4 squares. Drain the liquid from the red cabbage and place a teaspoonful onto each toast. Top with a small wedge of cheese and walnut pieces. Garnish each with a small sprig of fresh thyme.