Master the grilled cheese sandwich

The only restaurant in the UK to feature British cheese in every dish on its menu, from starters to desserts, The Cheese Bar in London’s Camden Town (and soon Covent Garden) is perfecting that most comforting of winter staples: the cheese toastie. This decadent goats’ cheese version is straight from The Cheese Bar experts who advise the best way to cook a grilled cheese sandwich is in a cast iron skillet or heavybottomed frying pan. Cook it low and slow to ensure the cheese melts perfectly and get the best crispy crunch on the outside. Take heed and you will surely become a grilled cheese master, something we all aspire to. Your waistline might not be quite so appreciative. Unit 93–94 Camden Stables, London NW1; thecheesebar.com

Ingredients

• 4 slices sourdough bread

• 50g good quality salted butter

• 2 sprigs fresh rosemary

• 180g soft fresh goats’ cheese (Rosary

English if possible)

• 50g good quality honey (preferably local) • 40g walnut pieces

Method

① Remove the rosemary leaves from the stalks and chop finely.

② Melt the butter in a small pan, add the rosemary and simmer on a low heat for 5mins till the butter starts to turn a slight shade of green and the rosemary is imparting its flavours.

③ Lay out the sourdough slices and brush the outside of each with the melted butter. Flip the slices over and spread the cheese across them. Add the walnuts and honey. Pair up the slices and push together, making two whole sandwiches.

④ Place each sandwich in a skillet or pan on a low to medium heat. Keep applying pressure to the top of the sandwiches while cooking to squash the filling together and help the cheese to melt. After about 4mins, flip the sandwiches and cook the other sides. When all sides are golden brown and the cheese is oozing out, devour.