Ramsons paste toastie

Ramsons paste toastie

The New Nordic
Simon Bajada

It’s the freshness of flavour in this forest herb that makes it so special. Known interchangeably as ramsons, wood garlic and wild garlic, it lives up to its name, tasting mostly garlicky, but also with a kick of spring onion. It’s a very versatile ingredient: line pork belly with it before rolling, use it to stuff chicken or toss it through any number of dishes in the final stages of cooking. Seek it out if you can.


Quantity Ingredient
75g salted butter
8 thick slices sourdough bread
200g mild cheese, sliced, such as gouda or edam

Ramsons paste

Quantity Ingredient
100g wild garlic, rinsed and drained
50g vasterbotten cheese, roughly chopped
50g whole almonds
1 teaspoon sea salt
pinch white pepper
75ml rapeseed oil


  1. Combine all the paste ingredients except for the oil in a blender. Scrape down the sides, then turn on the blender again and slowly add the oil. Keep the motor running until the mixture is fully combined; you may need to stop and scrape down the sides again. Check the seasoning: depending on the type of cheese you use, it may need more salt. It can now be transferred to a sterilised jar and kept in the refrigerator for up to 5 days. (To sterilise a glass jar, wash it thoroughly in hot soapy water, rinse well, then put it on a baking tray in a low oven (120°C) for 20 minutes. Leave to cool.)
  2. To make the toasties, butter one side of each slice of sourdough and slather ramsons paste on the other side of 4 of them. Top the paste with slices of cheese and sandwich the bread together, butter sides out.
  3. In batches, depending on the size of your frying pan, fry the sandwiches over a low heat for 3–4 minutes, until golden brown underneath, then flip them over and cook for 3–4 minutes on the other side. Use a spatula to press down on the toasties or a heavy plate to weigh them down. Serve with a salad.
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