Mangetout, Blue Cheese and Hazelnut Open Toastie

Hello Dear Reader,

I was recently tidying out my refrigerator before going grocery shopping and found some odds and ends that had to be used up. Given how much food waste there seems to be these days, I’m guessing that in many households these would have ended up in the landfill bin, or at best in the compost bin. Instead…

Mangetout blue cheese hazelnut toastie

…they became a quick, delicious open toastie for lunch. The tangy but creamy melted blue cheese contrasts wonderfully with the sweet but crunchy mangetout and hazelnuts!

This is what I found lurking in the fridge…

…a handful of mangetout, past their best


…a couple of spring onions

Spring onions

…an end slice of blue cheese

Blue cheese


Mangetout, blue cheese and hazelnut open toastie – recipe
Serves 2, ready in under ten minutes
– 1 tbsp oil
– 2 spring onions, sliced
– 100g mangetout, topped & tailed and cut into bite-sized pieces
– 2 tbsp white wine
– 2 tbsp water
– 25g blue cheese, cubed
– 6 hazelnuts, roughly chopped
– ½ tsp freshly ground black pepper

1) Heat the oil and fry the spring onions over a medium heat for one minute
2) Add mangetout, wine & water. Bring to the boil & simmer for one minute
3) Add the cheese, hazelnuts and black pepper. Cook for a minute or two until the cheese has melted.
4) Serve on top of hot buttered toast. I enjoyed it on homemade Wheaten bread.

Mangetout blue cheese hazelnut topping

So, be honest now, would these few sad-looking veg have ended up in your landfill or your compost bin? Or would you too have got creative in the kitchen?

Tell me, what would you make from a handful of mangetout, a couple of spring onions and a scrappy end of blue cheese?


Here’s the recipe for my homemade Wheaten bread, which is quick to make and makes a great base for this open toastie…

wheaten bread
Wheaten bread – ready in under an hour


P.S. I am entering my open toasties into a few bloggers challenges…

First up one of my favourite blog challenges Made with Love Mondays run by the Javelin Warrior over at Cookin w/ Luv, which is all about cooking from scratch, using natural ingredients.

Made with Love Mondays


Next is the No Waste Food Challenge run by Elizabeth over at Elizabeth’s Kitchen Diary and this month hosted by Janice at Farmersgirl Kitchen.  This challenge, which was inspired by the Love Food Hate Waste campaign, is very dear to my heart as I find it shocking how much food is unnecessarily wasted in our country every day.



Next is Credit Crunch Munch run by Camilla at Fab Food 4 All and Helen at Fuss Free Flavours, but this month hosted by Gingey Bites.  The ingredients I used may not necessarily be very frugal but it was all the odds and ends of packets I used up for this recipe.


Next is the Cooking With Seeds event which is run by Priya’s versatile recipe and is guest-hosted this month by Preetha at A Bowl Full of Curry, whose theme this month is Green Peas. Can’t get much greener than Mangetout!

Green Peas

Update: This dish feels very French to me, of course that would make it Mangetout, fromage bleu et aux noisettes Ouvrir Toastie! Therefore I am also entering this into Chris’s Foodie World Cup bloggers challenge, as France are playing today (20th June 2014).

Bloggers Around the World Logo


Please do share my Mangetout, blue cheese and hazelnut open toastie recipe

Mangetout blue cheese hazelnut toastie


  1. Wow… one among my favorite veggies, in Kerala(South India) we called it “Avara”. I make a stir of this with grated coconut and crushed garlic and finely chopped onions gicing a seasoning of splutter mustard seeds and dry red chillies… I saw that u have linked this recipe to my event. Thank u so much for that. But the event was about Green Peas. but i love to share this with my readers.. Cheers… Happy Blogging

    • Your Avara recipe sounds delicious Preetha, thank you so much for sharing it here.
      How interesting that you don’t include mangetout in the “green peas” category. I guess that is the problem with common names for vegetables being used in dirrerent ways in different countries. I tend to think in botanical terms and both are of the genus Pisum. Glad you liked the recipe anyway. x

  2. For me it works as French as you have translated it so kindly. Very delicious!

    • So glad you approve Chris! 🙂

  3. I absolutely love coming up with new and creative ways to use leftovers! You did just that here! This looks fantastic!!!

    • Thanks so much Brandi. I agree – leftovers can be a brilliant and inspiring ingredient! 🙂

    • Thanks Kate! It’s super-tasty! 🙂

    • Thanks so much Michaela – very kind of you to say so. 🙂

  4. What a lovely meal! I love the bread! And the colors are amazing! Looks so delish!

    • Aw thanks Kecia. The bread is Oat & Barley Loaf from my local bakery – I buy a loaf of it every week as it is so delish! 🙂

    • Thanks Janice. It is a great challenge – no food should be wasted! 🙂

    • Thanks Kat! It is amazing what can be created from a few things hanging around the back of the fridge! 🙂

  5. I think I’d be stumped as to how to use those three ingredients together for a simple lunch like this! Very creative and certainly far better than chucking leftovers scraps in the trash…

    • Glad you like it Mark! I was very pleased with it. 🙂

  6. I love these creative dregs-of-the-fridge recipes! This looks so tasty! Thanks for sharing with the No Waste Food Challenge! One thing, the challenge has a new home page and badge (you can see the link for them on my sidebar) 🙂

    • Thanks Elizabeth! It was indeed tasty. Oops – I knew you had a lovely new set of badges – I have updated this and the link to No Waste Food Challenge. 🙂

  7. What a brilliant use of your fridge leftovers:-) I’m not a blue cheese person myself but I’m sure my husband would love this! Thank you for entering Credit Crunch Munch this month Vohn:-)

    • Thanks Camilla! It was one of those throw together dishes but it worked so well that I have made it again. Love it when that happens! 🙂

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