Lunch Chorizo and Cheddar Ploughman's Picnic

Nutrition per serve

Ingredients

• 1pcs sourdough baby baguette
• 1pcs chorizo sausage
• 1pcs pear
• 1pcs Lebanese cucumber
• 50g cheddar
• 25g tomato chutney
• 20g butter

Method

1. Step 1 — Prep baguette and chorizo
   Preheat the oven to 200C, fan-forced. Line an oven tray with baking paper. Thinly slice the baguette on an angle, then return the slices to a loaf shape. Thinly slice the chorizo on an angle.
2. Step 2 — Bake chorizo and baguette
   Spread the chorizo on one side of the lined tray. Put the sliced baguette on the other side of the tray (see Kitchen 101). Bake for 8 mins or until the chorizo is golden and the baguette is hot.
3. Step 3 — Prep ingredients
   Meanwhile, thinly slice the pear, discarding the core. Thinly slice the cucumber on an angle. Thinly slice the cheese.
4. Step 4 — Butter baguette slices
   Once the baguette is cool enough to handle, spread with 20g butter.
5. Step 5 — Serve up
   Divide the chorizo, baguette slices, pear, cucumber, cheese and tomato chutney among plates or small boards. Enjoy!
6. Step 6 — Kitchen 101
   Sandwiching the bread slices together before baking will keep the inner bread soft and the crust crunchy. Prefer the bread crunchy all over? Lay the slices out flat on the tray instead, but keep an eye on them as the baking time will be shorter.

Allergens

Milch, Gluten, Sojabohnen, Wheat