Eat your drink! Crunchy pickled celery and Pilgrims Choice cheddar is paired with punchy Bloody Mary sauce. Made with tomatoes, Worcestershire Sauce, a kick of chilli and black pepper, it’s certain to fire up your lunch.

Ingredients:

For the toastie:
55g Pilgrims Choice cheddar
2 slices of thick white bread
Unsalted butter
Bloody Mary sauce
Celery pickles

For the Bloody Mary sauce:
330g tomato passata
0.8g cayenne pepper
0.8g black pepper
4.5g sea salt
1g celery seeds
3g white wine vinegar
20g Worcestershire sauce

For the celery pickles:
1 stalk of celery
100ml white wine vinegar
30ml water
2g smoked sea salt
2g caster sugar
2g whole black peppercorns

Method:

To make the Bloody Mary sauce:
1. Pour the passata, peppers, salt and celery seeds into a saucepan over a medium heat, stirring occasionally until it starts to bubble.
2. Take off the heat and stir in the vinegar and Worcestershire sauce.
3. Decant into a clean glass jar or bottle and keep in the fridge for up to a week.

To assemble and serve

1. Grate the cheddar – Drain recommends Mature Lighter for a hit of flavour whilst making a healthier toastie, but you can use whichever variety of cheddar you like.
2. Spread the butter evenly on one side of one slice of bread, right to the edges.
3. Flip your bread butter-side down, then scatter half your grated cheese over the top. Layer with the Bloody Mary sauce, reserving two teaspoons for plating, and spread evenly across the cheese.
4. Add the majority of the celery pickles, then scatter the remaining cheese on top before placing the other slice of bread on top, butter-side up.
5. Follow the method above to cook your toastie. Once it’s on your plate, spoon the remaining Bloody Mary sauce on the side and scatter over the rest of the celery pickles.

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