These cheddar toasties are a gourmet version of the original! They are comforting, tasty and will remind you a bit of your childhood.

SERVES 4 // PREP TIME 10 min + cooling // COOK TIME 45 min

INGREDIENTS 
For the quick tomato chutney
4 tbsp vegetable oil
2 red onions, finely chopped
2 cloves garlic, finely chopped
3 cm fresh ginger, grated
6–8 medium ripe tomatoes, finely chopped
2 tsp paprika 
Handful raisins
½ cup apple-cider vinegar
2 bay leaves
2 tbsp brown sugar
1 tsp garam masala
For the toastie
1 loaf farm-style bread
Salted butter
1 cup Cheddar, grated
2 red onions, thinly sliced

METHOD
For the quick tomato chutney 
1. Add the oil to a pan over medium-high heat. Cook the onions until translucent. Add the garlic and ginger and cook for a further 2 minutes until fragrant.
2. Add the chopped tomatoes, paprika and raisins, and cook for 5 minutes.
3. Stir in the vinegar, bay leaves, sugar and garam masala. Simmer, stirring occasionally, for about 20 minutes or until thickened. Allow to cool.
For the toastie
1. Heat a pan over medium heat.
2. Spread the butter on one side of the bread slices. Make sandwiches with the chutney, onions and Cheddar, keeping the buttered side of the bread facing outwards.
3. Toast the sandwiches in batches in the heated pan until the bread is golden and the cheese has melted. Reduce the heat if the bread darkens too quickly.

Recipes & styling: Marizka du Toit
Photography: Jurie Senekal

Believe it or not, meatballs don’t have to be made out of meat! You can have tasty vegetarian ones too such as these lentil and aubergine meatballs.

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