Angela Hartnell

So we've got Conte, Gouda, Mozzarella and Gruyere.

And then on the top I've sprinkled a little bit of Parmesan and just put it in the oven so you have that little bit of toastedness there.

So you mix all your cheeses together, grate them, add some chopped spring onions.

This is gluten-free bread for you guys.

And what you do is put a bit of mozzarella, not mozzarella, mayonnaise on the outer side of the toast.

So you have your mayonnaise on the outer side of the bread, put inside all your cheeses, put them together and then fry them in butter at a sort of medium heat.

Mm-hmm.

So it melts nicely.

Lovely golden brown.

That's why it's really rich.

It's all the butter and all the cheese.

Wow.

And it's the mayonnaise that has that lovely little crust around the edge, you see.

The reason we made these lovely shallots is then you put them inside the sandwich.

Yeah.

So you've got that sort of spice and that sort of acidity that cuts through all the richness of the cheese, which you need.

So they've just been mixed with olive oil, balsamic vinegar, clear honey.

And you've got two pinches of that lovely Otolenghi Aleppo chilies, which is that lovely one of his jarred spice mixes you get at Waitre.

You have it in your eggs in the morning, you see.

And that's the real heat there, that little spice.