Ingredients

• 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

Directions

• 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.