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Cheeseboard chips recipe

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Use up all your leftover cheeseboard bits to make these extra-special cheesy chips. Chuck whatever cheeses you have left, along with chutney and cornichons, and get ready for some serious cheese pulls. See method

Serves 4
Takes 20 mins
588 calories / serving
Vegetarian

Ingredients

900g Hearty Food Co. straight cut chips
2 tsp dried rosemary
300g leftover cheese cut into 1cm cubes (such as Camembert, Brie, Roquefort, Wensleydale)*
4 tbsp red onion chutney (or any other chutney you have)
4 tbsp cranberry sauce
50g cornichons, roughly chopped

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2460kj
588kcal 29%
Fat
29g 42%
Saturates
16g 79%
Sugars
12g 13%
Salt
2.2g 36%

of the reference intake
Carbohydrate 57.9g Protein 20.6g Fibre 5g

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Arrange the chips on a baking tray and sprinkle over the dried rosemary. Put the chips into the oven and cook for 10 mins.
After 10 mins, take the chips out of the oven and top with the cubes of cheese and dollops of chutney. Put the chips back into the oven for another 8-10 mins, until the cheese is all melted and the chips are crispy.
Top with dollops of cranberry sauce and the chopped cornichons.

See more Christmas leftovers recipes

*Use vegetarian cheese if required