Angela Hartnell

But thanks for coming.

Yeah, it's less livery and the texture's probably not there.

Well, he does lots of things, like very much St.

John's style of cooking, you know, nose to tail.

Yeah, the whole... Yeah, exactly.

But he does brains, but he does them in this lovely caper butter with loads of parsley and garlic.

They're absolutely delicious.

I defy you not to like them.

So you have all these cookery books where you never cook.

So we've got a cheese toastie with sticky shallots.

Yes.

Which we've made with five types of cheese.

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.