Cheese toast

Toast the bread on both sides first, then cover it with grated cheese and grill for 2–4 minutes, until bubbling and golden. Grating helps the cheese melt before the edges of the bread burn.

Mature Cheddar is a classic: grate it so it melts quickly and evenly. A dash of Worcestershire sauce over the cheese is a familiar British touch.

Baked beans, tomato soup or a crisp green salad make an easy meal alongside it. For a sharper contrast, add pickled onions or sliced tomatoes.

Cheese on toast is usually grated cheese melted directly on toast. Welsh rarebit has a savoury cheese sauce, often flavoured with mustard and Worcestershire sauce, spread over the bread before grilling.

It’s best eaten straight from the grill, while the bread is crisp. If you do have leftovers, cool and refrigerate them within 2 hours, eat within 2 days, and reheat until steaming hot.

A standard version contains gluten from wheat bread and milk from the cheese. Gluten-free bread or a plant-based cheese can be used instead, but check ingredients and avoid cross-contact if you have an allergy.