- 5 tbsp double cream
- 1 free-range egg yolk
- 55g/2oz cheddar, grated
- salt and freshly ground black pepper
- 1 tbsp olive oil
- 1 garlic clove, chopped
- 6 cherry tomatoes, halved, plus one extra to garnish
- 4-5 pickled walnuts, drained and chopped
- 1 tbsp caster sugar
- 1 tbsp white wine vinegar
- sprig fresh thyme, leaves only
- 2 slices rustic bread
- 1 tbsp olive oil
- sprig fresh chervil, to serve
- For the cheese sauce, place the cream into a small pan and bring to the boil. Remove from the heat, add the egg yolk and grated cheddar and stir well to combine and melt the cheese. Season with salt and freshly ground black pepper, set aside and keep warm.
- For the chutney, heat the olive oil in a small pan, add all the remaining chutney ingredients and bring to the boil. Reduce the heat and simmer for 3-4 minutes.
- Meanwhile, for the toast, heat a griddle pan. Brush the bread with olive oil and toast on both sides.
- Place one piece of toast onto a serving plate and pour over half the cheese sauce. Top with the second piece of toast and pour over the remaining sauce.
- To serve, garnish with a cherry tomato and a sprig of chervil and serve the warm chutney alongside.