ULTIMATE CHEESE TOASTIES

With spring onions/scallions and a dash of Worcestershire sauce

Serves: 2

Cooking time: 15 minutes

Vegetarian

• 1 tsp olive oil
• 6 spring onions/scallions, trimmed and finely sliced
• 4 slices sourdough bread
• 30g/1.1oz (⅛ cup) Ivy’s Reserve Salted Butter, room temperature
• 100g/3.5oz mix of Ivy’s Reserve Vintage Cheddar and Ivy’s Farm Somerset Red, both grated
• A few dashes of Worcestershire sauce

1. Heat the oil in a large frying pan and soften the spring onions/scallions for 2-3 minutes, until lightly golden. Transfer to a plate.
2. Lay the bread on a large board and lightly butter both sides of each slice. Evenly scatter the softened spring onions across 2 of the slices, top with the mixed grated cheese, and add a few dashes of Worcestershire sauce. Place the other slices of bread on top.
3. Place the frying pan back onto a medium heat. Add the sandwiches and, using a spatula or similar, press them down in the pan. Cook for 2-3 minutes before flipping over. Press down again and cook for a further 2 minutes, until the bread is dark golden and the cheese is oozing out the sides.
4. Slice in half and eat immediately!