Cheese toastie recipe
 You don’t need a special gadget to make a superb cheese toastie – a simple frying pan will do. Grate the cheese and add a dollop of Greek yoghurt to give the filling a good texture and tangy taste, balancing out the acidity with a swipe of your favourite chutney. 2 medium–thick slices bread, buttered on one side½–1 tbsp chutney 1 slice ham (optional)1 cornichon, sliced (optional)green salad, to serve 2 medium–thick slices bread, buttered on one side ½–1 tbsp chutney 1 slice ham (optional) 1 cornichon, sliced (optional) green salad, to serve 1 tbsp full-fat Greek yoghurt1 tbsp finely chopped chives or ½ finely chopped spring onion25g/1oz coarsely grated cheddar (or another hard cheese, such as emmental, Gruyère, Red Leicester or a mixture) 1 tbsp full-fat Greek yoghurt 1 tbsp finely chopped chives or ½ finely chopped spring onion 25g/1oz coarsely grated cheddar (or another hard cheese, such as emmental, Gruyère, Red Leicester or a mixture) Method To make the filling, mix the yoghurt with the chives or spring onion. Stir in the grated cheese.Place the bread slices on a chopping board, buttered-side down. Spread one with chutney and top the other with the cheese filling. Lay the ham and cornichon on top, if using. Put the chutney-spread piece of bread on top of the cheesy piece, buttered-side up. Heat a large frying pan over a medium heat. Put the sandwich in the pan and fry for 3 minutes on one side, pressing down lightly with a spatula every so often, or until the bread is golden brown. Carefully turn over, using your spatula and another flattish implement, such as a palette knife or the back of a wooden spoon. Fry for a further 2 minutes or until crisp and golden. Cut the sandwich in half and serve with a green salad. To make the filling, mix the yoghurt with the chives or spring onion. Stir in the grated cheese. To make the filling, mix the yoghurt with the chives or spring onion. Stir in the grated cheese. Place the bread slices on a chopping board, buttered-side down. Spread one with chutney and top the other with the cheese filling. Lay the ham and cornichon on top, if using. Put the chutney-spread piece of bread on top of the cheesy piece, buttered-side up. Place the bread slices on a chopping board, buttered-side down. Spread one with chutney and top the other with the cheese filling. Lay the ham and cornichon on top, if using. Put the chutney-spread piece of bread on top of the cheesy piece, buttered-side up. Heat a large frying pan over a medium heat. Put the sandwich in the pan and fry for 3 minutes on one side, pressing down lightly with a spatula every so often, or until the bread is golden brown. Carefully turn over, using your spatula and another flattish implement, such as a palette knife or the back of a wooden spoon. Fry for a further 2 minutes or until crisp and golden. Heat a large frying pan over a medium heat. Put the sandwich in the pan and fry for 3 minutes on one side, pressing down lightly with a spatula every so often, or until the bread is golden brown. Carefully turn over, using your spatula and another flattish implement, such as a palette knife or the back of a wooden spoon. Fry for a further 2 minutes or until crisp and golden. Cut the sandwich in half and serve with a green salad. Cut the sandwich in half and serve with a green salad.