James Strawbridge’s Forager Toastie

  • Serves: 2
  • Level: easy
  • Time: 30 mins

    • A mouth watering recipe perfect for Spring, the best season to forage nettles. This toastie uses wild nettle pesto, Barber’s Farmhouse Cheddar and Barbers Red Leicester.  To watch James making this recipe please click here.


    Prepared using:

    Barber's 1833 Vintage Reserve Cheddar Barber's 1833 Vintage Reserve Cheddar
    Print recipe

    Shopping list

    • 100g Barber’s Farmhouse 1833, grated
    • 100g Barber’s Red Leicester, grated
    • 4 slices of sourdough
    • Handful of Rainbow chard or spinach, roughly chopped
    • 1/2 red onion, finely sliced
    • 6-8 marinaded artichoke hearts
    • 50g Butter 
    • For the wild nettle pesto:
    • Large handful of nettles  (please protect your hands)
    • 2-4 Cavalo Nero leaves, roughly chopped
    • 2 tbsp toasted pine nuts
    • 2 cloves of garlic
    • 2-4 tbsp olive oil
    • 50g 1833, grated
    • Juice of 1/2 lemon

    1. Step 1

      For the wild pesto blitz all ingredients in a food processor until your have a loose pesto texture. Season to taste with sea salt.

    2. Step 2

      Sauté the rainbow chard, red onion and artichoke for 3-4 mins in a pan and season with cracked black pepper and a pinch of salt.

    3. Step 3

      Spread your nettle pesto onto one side of your sourdough. Top with grated 1833 and Red Leicester cheese and layer onto a slice of sourdough followed by a slice of ham. Finish with the sautéed chard, artichoke and onions. 

    4. Step 4

      Spread the bread with a little butter on both sides and then cook in a hot skillet until golden and crispy on the outside and melted cheese in the middle. Try pressing the toastie down 

    Take a look at our featured recipes

    See all recipes