Cheshire Mobile Kitchen recipe ...


  • Ingredients for soup

  • 1.5l (2½pt) chicken stock

  • 3 large potatoes, peeled and diced

  • 4 carrots, peeled and grated

  • 4 leeks, halved lengthways and finely sliced,

  • 6 tbsp quick cook oats

  • 400g (14oz) Cheshire cheese – white and blue mixed, grated

  • To garnish

  • ½ leek, finely sliced

  • 1 small bunch watercress, leaves picked

  • Ingredients for sarnie

  • 110g (4oz) butter, softened

  • 1 loaf white bread, thinly sliced

  • 300g (11oz) federa cheese, thinly sliced

  • 3 tbsp olive oil


  • Method for soup:

  • 1.

    Place the stock into a large pan and bring to the boil.

  • 2.

    Add the potatoes and simmer for 5 minutes before adding the carrots and leeks.

  • 3.

    Simmer for another 5 minutes then add the oats and cook for 5 minutes.

  • 4.

    Using a potato masher, mash the vegetables down in the pan.

  • 5.

    Add the cheeses and check the seasoning – cook for another few minutes then ladle into bowls.

  • 6.

    Top with a few slices of leek and watercress leaves.

  • Method for sarnie:

  • 1.

    Place the bread onto a board, and spread the butter thinly over each slice.

  • 2.

    Layer the cheese over half the slices then place a non cheesed slice on top of each cheese slice to make a sandwich.

  • 3.

    Cut the crusts off from each round and cut in half.

  • 4.

    Heat a frying pan until medium hot then add the olive oil and some of the remaining butter.

  • 5.

    Add the sandwiches and fry on each side for 1-2 minutes until golden brown and the cheese is starting to melt.

  • 6.

    Flip and cook on the other side until equally golden.

  • 7.

    Remove from the pan and cut into squares.

  • 8.

    Serve with the soup.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 1148kj
  • Fat Total 65g
  • Saturated Fat 34g
  • Protein 48g
  • Carbohydrate 95g
  • Sugar 13g
  • Sodium 1534mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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