Souped-up Irish stew with Mersey Valley pickled onion grilled cheese

I’m finishing off the Irish stew cum soup from Sunday evening and enjoying it with a piece of bread topped with grilled Mersey Valley pickled onion cheese.

Ingredients

• Leftover Irish stew cum soup
• Bread
• Butter
• Mersey Valley pickled onion cheese
• Avocado
• Sour cream

Instruments

1. In a small saucepan heat the refrigerated soup until the muscle meat is heated through. I’d use a low heat and slowly heat up the soup.
2. Toast the bread and coat with Lurpak butter and then top with shavings of Mersey Valley pickled onion cheese and then put under a grill to allow the cheese to melt.
3. On another piece of toast add some avocado.
4. Add a dollop of sour cream.
5. Serve in a bowl and enjoy the meal making sure to dunk the toast into the soup and enjoyed the mixing flavours of bread, butter, cheese, and meaty goodness.