Buttery Tomatoes on Cheese on Toast

Start by buttering one side of each slice of your bread and setting them aside. Get a large pan up to a medium heat and then toast the bread, butter side-down, until deep golden brown. Do this in batches to avoid overcrowding the pan.

Grate the cheese, then mix and load onto the untoasted side of the bread, season with black pepper and set aside ready for grilling.

Halve the tomatoes and set aside.

Next, take the same pan you toasted the bread in and heat up 2 tbsp of olive oil. Mince your garlic before adding it to the pan and gently frying. After a minute or so, add the chilli powder and cook for a further 30 seconds.

Add the tomatoes and toss to coat in the chilli powder and garlic.

Season with salt and pepper and allow to cook for 10 mins.

At this point, turn on your grill and allow it to come up to temperature.

Once the tomatoes have cooked down, reduce the pan to a low heat. Cube the cold butter and start to add a little at a time, whisking gently to emulsify.

Once you have used all the butter, stir through a handful of chopped parsley and take off the heat. Check the seasoning and adjust if necessary.

Place the bread under the grill for a couple of minutes to allow the cheese to melt then serve with the buttery tomatoes on top.

For an extra kick, finish the dish with a sprinkling of chilli flakes. Enjoy!