20g butter
35g flour
1 tsp of Dijon mustard
200ml hot milk
A little fresh black pepper
30g grated cheddar
30g grated gruyere
Large pinch of sea salt
400g diced shallots
400g diced cooking apple
200g cut cauliflower
200g diced tomato
80g raisins
50g dice dates
8g salt Maldon salt
2g cinnamon powder
12g mustard seed
3g mustard powder
2g ginger powder
15g finely diced ginger
300ml malt vinegar
150g of dark brown sugar
30g barley malt extract
20g tomato puree
8g onion powder
4 x slices of sour dough or brioche
2 x slices of cooked ham
Soft butter
Grated gruyere & cheddar cheese
Pot of Tom & Robs Branston Pickle
Melt the butter in a pan on a low heat, then add the flour and cook out for 5 minutes stirring regularly.
Pour the warm milk little by little into the flour and butter mix, stirring all the time. Have the heat on low so it’s not too hot. Add the salt and pepper, bringing to a slow simmer.
Add the mustard and cheese and simmer slowly for 5 minutes on a low heat, stirring all the time. Finally pass through a fine sieve ro ensure it is lump free.
Place all the ingredients into a pan and bring to the boil. Turn the heat down to a simmer, then cook for 1.5 hours with a lid on.
Remove the lid and then continue to cook until it thickens, stirring now and again for 30 minutes.
Spread the cheese sauce on the inside of the sourdough or brioche, then lay the ham over, then plenty of grated cheese and a little more cheese sauce in the middle.
Lay the other sourdough down, then butter the outside. Slowly pan fry the outside until golden brown on a medium heat, then turn it over and cook for another 2 minutes.
Spread with a little more sauce on top, add more grated cheese, grill the top till golden under a hot grill or place in a hot oven at 200c and cook for 5 minutes.
Slice into two and serve with Tom & Rob’s home-made pickle!
20g butter
35g flour
1 tsp of Dijon mustard
200ml hot milk
A little fresh black pepper
30g grated cheddar
30g grated gruyere
Large pinch of sea salt
400g diced shallots
400g diced cooking apple
200g cut cauliflower
200g diced tomato
80g raisins
50g dice dates
8g salt Maldon salt
2g cinnamon powder
12g mustard seed
3g mustard powder
2g ginger powder
15g finely diced ginger
300ml malt vinegar
150g of dark brown sugar
30g barley malt extract
20g tomato puree
8g onion powder
4 x slices of sour dough or brioche
2 x slices of cooked ham
Soft butter
Grated gruyere & cheddar cheese
Pot of Tom & Robs Branston Pickle
Melt the butter in a pan on a low heat, then add the flour and cook out for 5 minutes stirring regularly.
Pour the warm milk little by little into the flour and butter mix, stirring all the time. Have the heat on low so it’s not too hot. Add the salt and pepper, bringing to a slow simmer.
Add the mustard and cheese and simmer slowly for 5 minutes on a low heat, stirring all the time. Finally pass through a fine sieve ro ensure it is lump free.
Place all the ingredients into a pan and bring to the boil. Turn the heat down to a simmer, then cook for 1.5 hours with a lid on.
Remove the lid and then continue to cook until it thickens, stirring now and again for 30 minutes.
Spread the cheese sauce on the inside of the sourdough or brioche, then lay the ham over, then plenty of grated cheese and a little more cheese sauce in the middle.
Lay the other sourdough down, then butter the outside. Slowly pan fry the outside until golden brown on a medium heat, then turn it over and cook for another 2 minutes.
Spread with a little more sauce on top, add more grated cheese, grill the top till golden under a hot grill or place in a hot oven at 200c and cook for 5 minutes.
Slice into two and serve with Tom & Rob’s home-made pickle!
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