Lancashire cheese on toast with caramelised onions

Serves 4

300g crumbly Lancashire cheese 8 small slices of sourdough bread 1 red onion, peeled and sliced into rings 2 tbsp red wine vinegar 1 tbsp set honey 2 tbsp butter 2 tbsp olive oil 4 sprigs rosemary, chopped zest of 1 lemon sea salt and black pepper

Place the onion rings in a bowl. Pour in the red wine vinegar, add the honey and season with salt. In a small pan, melt the butter, then add the onion mixture. Bring to the boil and cook on a high heat for 5-7 mins until thick and glossy. Set aside. Preheat the grill, then toast the bread on one side on a grill tray. Turn the bread over and drizzle with the olive oil. Sprinkle the rosemary over, then crumble the cheese on top. Sprinkle the lemon zest over the cheese and season with pepper. Grill the toast for 4-5 mins until the cheese has melted but is still crumbly. Top with the onion mixture and serve.