Croque Monsieur

Ahem. Toast the bread first, in the toaster, but get the grill going now. Spread the toast with a layer of wholegrain mustard: this stops the ham curling up at the edges. Ham. Cheese: preferably hard and mean, so a strong Cheddar, Gruyère, Comté or Cantal.  Under the now hot grill until the cheese starts to bubble. Black pepper. Job done.

Cheese on Toast

Fuck it. I can’t be arsed tonight. Too many other things to worry about.

Some Poilâne bread (expensive, but it keeps all week) gets sliced up, toasted, spread thinly with Brown Sauce and then covered in some cheddar that’s seen better days, but not weeks. Under the grill for just long enough to make the cheese start to bubble, then pepper and munching.

Dealt with.