Goats’ curd & baby spinach on white stick with red onion marmalade


Preparation info

  • Serves


    • Difficulty


Appears in

The Ginger & White Cookbook

The Ginger & White Cookbook

By Tonia George

Published 2014

  • About

A chunky white stick with crackled crust makes this sarnie out of this world, but granary or sourdough breads are good second bests. A very fresh citrusy goats’ cheese or, even better, goats’ curd works well against the sweetness of caramelized onions.


  • 25 g butter, softened
  • 1 large white stick
  • 200 g goa


Cut the stick into 4 pieces then cut each piece in half. Butter one half of each piece, top with the goats’ curd or cheese and spoon over the marmalade.

Finish with a small mound of baby spinach and a twist of black pepper. Cut in half and serve.