If you only have… 30 minutes
Layer up cheese on toast with chorizo, tomato and a dash of chilli sauce for a warming Bonfire Night supper Serves 4
1 dried chorizo sausage, peeled and sliced 5mm thick
8 slices sourdough loaf
120g Gruyère, grated
4 ripe tomatoes, halved, with flesh and seeds scooped out 4 spring onions, thinly sliced 80g mozzarella, torn into chunks 140g cheddar, grated a few drops of sriracha or other similar hot chilli sauce 60ml Worcestershire sauce 120g crumbly goat’s cheese ½ bunch fresh coriander, leaves picked
Preheat the grill to hot.
2 Cook the chorizo slices in a saucepan over a medium heat for a few minutes on each side. Leave to cool in the pan. 3 Lightly toast the bread and
place on a lined baking tray. 4 Evenly distribute the Gruyère between the slices of toast, then add the chorizo (reserve the oil in the pan for later). Place under the grill to melt the cheese.
5 Remove from the grill and add the tomato flesh and seeds followed by the spring onion. Place the tray back under the grill for a minute or two to warm the ingredients and start to brown the cheese. 6 Remove from the grill and add mozzarella and cheddar to each slice. Add sriracha and Worcestershire sauce, and spoon chorizo oil over the cheese. Grill again to melt and brown the cheese.
7 Remove from the grill, add the crumbled goat’s cheese, some black pepper and the coriander, and serve. Taken from ‘Chefs Eat Toasties Too’ by Darren Purchese (Hardie Grant, £12.99), which is available for £10.99 plus p&p from the Telegraph Bookshop (0844 871 1514; books.telegraph.co.uk)