Greens and gruyère toastie

30 MINUTES | SERVES 4 | EASY

Everyone loves a cheese toastie, and this oozy, hot mess is my delicious take on it, made using swiss chard, cream and gruyère cheese.

butter 80g

spring onions 4, finely

sliced garlic 2 cloves, finely

chopped swiss chard 200g, de-stalked and finely sliced

double cream 100ml

gruyère cheese 150g, grated

english mustard 3/4 tsp

sourdough 8 slices

pickles to serve

• Heat 20g of the butter in a large frying pan over a high heat. Add the spring onions and garlic, then cook for 30 seconds until fragrant. Add the chard and season well. Stir together and cook for 2-3 minutes or until wilted and all the moisture has evaporated. Add the cream, cheese and mustard. Mix well until you have a very thick, claggy sauce. Remove from the heat and cool a little.

• Use the remaining butter to spread over one side of each piece of sourdough. Place Ω the bread slices, buttered-side down, onto a chopping board. Top with the chard sauce and place the remaining sourdough, buttered-side up, on top.

• Heat a large non-stick frying pan over a medium heat. Add the sarnies and cook

2 at a time for 2-3 minutes each side or until crispy, golden and oozy. Serve immediately with pickles.

PER SERVING 624 KCALS | FAT 43.9G SATURATES 26.9G | CARBS 36.8G | SUGARS 3.3G FIBRE 2.1G | PROTEIN 19.4G | SALT 2.4G