2 slices of sourdough bread
100g Montgomery Cheddar, grated
1 spring onion, finely sliced
Heat a ribbed griddle pan over a medium flame.
Mix the grated cheese and onion together, butter the bread and fill with the cheese mixture.
Grill on both sides until the bread is golden and the cheese has melted.
Jason and Lori serve it at the Towpath with a spoonful of quince jelly.