Recipe

50g cream cheese, 50g icing sugar softened tsp vanilla extract

20g sifted icing sugar, plus Grated zest of 1 orange extra to serve and juice of orange

2 slices of raisin bread, FOR THE PRALINE: buttered on one side 50g flaked almonds FOR THE COMPOTE: 125g caster sugar

200g blueberries Squeeze of lemon juice For the compote, put the blueberries in a pan with the icing sugar, vanilla extract, orange zest and orange juice, on a medium heat. The blueberries will burst and everything will get syrupy. Cook for 5 mins before leaving to cool.

For the praline, gently toast the flaked almonds in a dry frying pan, then tip into a bowl and leave to cool.

Add caster sugar to the frying pan and cook, without stirring but giving the pan the odd shake, until melted and golden. It will be extremely hot.

Add the toasted almonds and lemon juice. Stir well and let cool on a silicone-lined baking sheet.

Once cool, either smash it or cut with a knife. Put some in a food processer and gently pulse – you get some chunks and sugary dust.

To assemble the sandwich, mix the cream cheese and icing sugar together in a bowl. Place the raisin bread buttered side down. Top one slice with the sweetened cream cheese, then 2 tbsp of the blueberry compote and a handful of crushed almond praline.

Close the sandwich and cook on gentle heat in a dry frying pan until golden on both sides.

Remove, sift icing sugar on top and serve. ■■From Grill My Cheese by Nisha Patel and Nishma Chauhan (Quadrille, £12.99) Photo: Martin Poole