Brie & mango chutney ciabatta

Don't go for your usual ploughman's sandwich for lunch, this brie and mango chutney ciabatta is simple, but delicious!

• Preparation: 10 mins
• Serves: 2

What you need:

• 120g Coeur de Lion Brie - sliced
• 2 tsp mango chutney
• 2 ciabatta rolls
• 2 handfuls of rocket

What you do:

1. Slice open the ciabatta rolls and smear with the mango chutney.
2. Add the sliced Brie and top with rocket.

Handy cook's tip:

To make your own mango chutney:

•Add 200ml white wine vinegar along with 140g sugar to a medium pan and cook until dissolved.

•Add 2 large mangos (cubed), half a chopped white onion, 8 pieces of stem ginger finely chopped, 1 tsp mustard seeds, 1/4 tsp chilli flakes and 1 finely chopped clove of garlic.

•Cook over a medium heat for 45mins to 1hr until a syrupy consistency. Store in jars and use along with the Brie in sandwiches.

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