Waitrose & Partners Weekend Issue 628

8 DECEMBER 2022 25 Food&Drink Photographs: Hannah Hughes, Food styling: Joss Herd, Styling: Wei Tang This is an induglent feast of a sandwich, using some classic festive leftovers, but also our newCheddar &Tru eMelting Cheese Dip, which gives the sandwich plenty of delicious ooze and a lovely rich note of tru e. Don’t panic if you don’t have any though, as you can also use other cheeses that are good for melting, such as Brie or Camembert instead. I have shredded British king oyster mushrooms here – they work as a great alternative tomeat – then paired themwith spinach, stu ng and cranberry sauce to cut through the richness of the cheese. ZOË SIMONS Partner & senior development chef Serves 1 Prepare 10 minutes Cook 25 minutes 130g pack king oyster mushrooms 1 tbsp olive oil 1 tsp smoked paprika 1 tbsp dark soy sauce 2 slices No.1 White Sourdough Bread 15-25g butter, melted 1 tbsp Essential Cranberry Sauce Small handful Essential Spinach, washed and dried 75g leftover stu ng (sage and onion works well) 1 tsp Cooks’ Ingredients Crispy Fried Onions 50g leftover Cheddar & Tru e Melting Cheese Dip (from a 200g pack) or other gooey cheese such as Brie or Camembert Festive feast sandwich 1 Preheat the oven to 180ºC, gas mark 4. Using a fork, scrape down the stems of the mushrooms to shred them, then pull them into long pieces. 2 Warm the oil and smoked paprika in a frying pan over a high heat for 1 minute. Add the mushrooms and cook for 3 minutes, stirring often. Add the soy sauce and cook for 3 minutes more. 3 Brush the sourdough slices on 1 side with melted butter (the buttered sides should be on the outside of the sandwich). Spread cranberry sauce on the bottom slice, followed by the spinach and the stu ng. Top with the smoky mushrooms, then the crispy fried onions. Spread 50g of the tru e fondue or other cheese onto the other slice of bread and sandwich together, butter-side out. 4 Heat a large frying pan over a medium heat and place the sandwich into the pan. Toast on the rst side for around 4 minutes, or until golden, before ipping. Lightly press down with a sh slice or place another heavy saucepan on top to weigh it down, and cook until golden and crisp underneath. Remove to a plate, slice in half and serve immediately. Per serving 4640kJ/1112kcals/66g fat/30g saturated fat/ 94g carbs/13g sugars/12g bre/31g protein/1.8g salt ‘A Christmas sandwichwith no turkey in it? This uses British king oyster mushrooms in place of meat for a veg-packed, indulgent treat’ CHRISTMAS What I’mcooking at