Bruno Loubet

Serves one

• 1 tsp finely chopped green chilli
• 1 tbsp picked coriander leaves
• 1 generous chunk good cheddar
• 1 thick piece challah bread
• 0 Mustard apricots

Step 1
If you want to pull out all the stops, once your cheese on toast is cooked, top with a fried egg; or, even better, spread leftover keema (spiced minced lamb) on the toast before adding the cheese, chilli and coriander – now that’s really lush.

Step 2
In a bowl, mix the chilli, coriander and grated cheese, and spread over one side of the toast.

Step 3
Grill for two to three minutes – the bread should get a slight char at the edges – and serve piping hot.