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Brie & mango chutney ciabatta

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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Coeur de Lion

Coeur de Lion

Delicious range of authentic French cheeses. Cœur de Lion was born from the creation of a camembert so creamy and tasty that its unique recipe was patented. This camembert was so popular with consumers that Cœur de Lion started producing other soft cheeses, including Le Brie, Chaumes, La Buche, Chavroux, Crème de Brie and Pie d’Angloys. Cœur de Lion is part of a family run French cheese company founded by Jean Noel Bongrain in 1956. Now run by the second generation, the company is passionate about only making authentic and delicious French cheese.

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