Lamb, kimchi and cheese toastie

Lamb, kimchi and cheese toastie

This ultimate cheese toastie recipe combines a mixture of melted cheeses with unctuous slow-cooked lamb and fiery homemade kimchi.
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  1. Step 1

    To make the kimchi, place all ingredients apart from the vegetables in a blender and blitz until almost smooth. Add the paste to the vegetables and massage well, until liquid starts to seep out. Place into a jar and leave at room temperature for 3–5 days (depending on how warm it is). Open the jar every day to let built-up gas escape – check for bubbles and taste it on day 3. Refrigerate when it gets to the flavour point you like
  2. Step 2

    To make the toasties, preheat an oven to 180℃/gas mark 4
  3. Step 3

    Place 4 slices of bread on a chopping board. Place a quarter of the lamb on a piece of bread, then top with 50g of the kimchi and a quarter of the grated cheese. Repeat with the other slices, then top with the remaining slices of sourdough and press down well
  4. Step 4

    Heat half of the lamb fat or vegetable oil in a large non-stick frying pan over a moderate heat. Once melted, place two of the toasties into the pan. Brown gently then carefully flip over and brown the other side. Remove and place on a baking tray. Repeat with the remaining fat (or oil) and toasties. Place the baking tray in the oven for 6-8 minutes then serve immediately