Northcote's 'ultimate' Michelin Toastie

Northcote chef Lisa Goodwin-Allen shows you how she makes her special Michelin-starred toastie, using Warburtons bread. Video thanks to Warburtons.

Transcript

00:00 Today I'm going to do a dish of isle of wight tomatoes with a warburton toastie, featuring

00:04 this amazing bread. Warburton's is one of the nation's favourite and it's been around

00:09 for many years. This bread is fantastic, even I have it in my house I think it's amazing.

00:13 So we're going to start off by making a toastie, which I think by the way a toastie is just

00:18 a very special thing that people have when they're quite wanting something humbling or

00:22 something easy, but this one's going to be an elevated one. So we cut the crust off the

00:26 bread, make a nice kind of triangle. This is a black cow cheddar cheese and a bit of

00:32 tumworth in there as well and I've frozen it to put it inside the toastie so when it's

00:36 crispy it just gets that gooey cheese coming right through the centre. Fold it together

00:40 to make a nice little pocket and then we're going to brush it all over with melted butter.

00:46 Pop it into the toastie maker, it's going to take about three or four minutes until

00:50 it's really nice and crispy. We have some fresh isle of wight tomatoes, they're going

00:55 to make a lovely plate of tomatoes that have been dehydrated to intensify the flavour.

01:00 Some tomato hearts and some fresh slices of tomato. Some amazing basil oil, good amount

01:14 of that in the bowl here. We're going to finish it with nice lovely fresh basil leaves. I

01:21 can smell now that toastie making and that reminds me of my childhood. This inspiration

01:26 for this amazing dish came through something that I love, it's a bit of my guilty pleasure

01:31 to be honest, it's tinned tomatoes on toast with grated cheese, but this one we're elevating.

01:37 So the toastie's right there now, really nice and crisp. You can see it on the outside,

01:43 it should have a gooey centre. And we're going to make this quite a decadent toastie, so

01:48 a little bit more than you would do at home. We're going to finish it off with some tomatoes

01:54 that we've dehydrated to intensify the flavour. Some tomato jelly, a basil mayonnaise. And

02:22 some fresh basil. Going to finish with a little bit of olive oil and a shake of tomato powder.

02:47 Come on now that's a toastie, come on who doesn't want to eat that? Going to finish

02:53 it off with a tomato consummé.

03:04 (upbeat music)