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Lancashire and Mushroom Croissant

Serves: 4
Preparation time: 5 mins
Cooking time: 10 mins


25g/1oz butter
225g/8oz chestnut mushrooms, sliced
1 clove garlic, chopped
2 tbsp snipped fresh chives
175g/6oz Lancashire cheese, crumbled
4 croissants, halved but still joined to accompany, grilled tomatoes

Lancashire and Mushroom Croissant


1. Preheat the oven to 200C/Fan 180C/400F/Gas Mark 6. Heat the butter in frying pan, add the mushrooms and garlic and cook over a high heat for 5 mins or until the juices have run out and then nearly all evaporated. Stir in the chives and half the Lancashire. Season with salt and pepper.

2. Divide the mixture into four and spoon into the croissants. Place on a baking sheet, scatter over the remaining cheese and bake for 5 mins or until the croissants are golden and crisp. Cooks tip You can use any mushrooms you like in this recipe, but chestnut mushrooms have the most flavour. You can try substituting the Lancashire for any other crumbly British cheese such as Caerphilly, Cheshire or Wensleydale, or for a change, try Cornish Yarg.

By kind permissioan of the British Cheese Board


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