Kimchi double-cheese toasties

Korean fermented cabbage, or kimchi, is a favourite ingredient of the Good Food team – and it’s especially good in a melting cheese toastie. That sour, spicy tang cuts through the rich cheese for a match made in comfort-food heaven. It’s also a great introduction to kimchi if you haven’t tried it. It’s now available in most large supermarkets, or find it online.

SERVES 2 PREP 10 mins

COOK 10 mins EASY V

100g mature cheddar, grated 70g emmental or mozzarella, grated 3 spring onions, trimmed and sliced 2 tbsp mayonnaise

4 slices white sourdough

180g kimchi, drained

1 tsp sesame seeds (optional)

1 Combine the cheddar with the emmental or mozzarella and the spring onions in a small bowl.

2 Spread the mayonaise over one side of each slice of sourdough. Pile the cheese mixture over the plain sides of the bread, then spoon over the kimchi. Sandwich the slices together so the mayo-coated sides are on the outside, then sprinkle with sesame seeds, if using. Heat a large frying pan or skillet over a medium heat. Arrange the toasties in the hot pan and weigh them down with another heavy pan. Cook for 4-6 mins, then turn over and cook for 5 mins more. Cut in half to serve.

GOOD TO KNOW calcium • folate • 1 of 5-a-day

PER SERVING 788 kcals • fat 42g • saturates 19g •

carbs 63g • sugars 6g • fibre 5g • protein 37g •

salt 4.4g