Ginny's hot cross bun air-fryer toastie

Name: Ginny's hot cross bun air-fryer toastie
Total time: 10 min
Yield: 1
Ingredients: 1 hot cross bun; 1 teaspoon unsalted butter softened; 30 g of your favourite melty cheese, such as Cheddar, Red Leicester, Brie; 1 heaped teaspoon of your favourite condiment, such as piccalilli, Branston pickle, mango chutney; 2 cornichons or gherkins (optional); a handful of mixed leaves to serve

With your favourite cheese

Vegetarianv

“Inspired by my dear mum – who always has Christmas cake with Cheddar and Eccles cakes with a wedge of Lancashire – these cheesy hot cross buns are perfect for making the most of Easter leftovers. This might not be your usual hot cross bun topping, but trust me, it’s delicious! ”

Serves 1

Cooks In10 minutes

DifficultyNot too tricky

Easter treats Leftovers

Nutrition per serving

Calories 363 18%
Fat 16g 23%
Saturates 9.3g 47%
Sugars 19.1g 21%
Salt 1.2g 20%
Protein 14g 28%
Carbs 38.9g 15%
Fibre 3.6g -

Of an adult's reference intake

Foodtube

By Ginny Rolfe

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Tap For Method

Ingredients

1 hot cross bun
1 teaspoon unsalted butter , softened
30 g of your favourite melty cheese, such as Cheddar, Red Leicester, Brie
1 heaped teaspoon of your favourite condiment, such as piccalilli, Branston pickle, mango chutney
2 cornichons or gherkins (optional)
a handful of mixed leaves , to serve

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Foodtube

By Ginny Rolfe

Watch

Tap For Ingredients

Method

Halve the hot cross bun, then lightly butter the insides.
Coarsely grate or slice your chosen cheese and scatter over each half.
Spoon over your chosen condiment, then slice and place the pickles on top.
Arrange the hot cross bun halves in the air fryer* in a single layer and cook at 180°C for 6 minutes, or until the cheese has melted, then replace the lid on each bun. Serve with a seasonal green salad.