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Tuscan-style cannellini bean stew

With a three-cheese toastie

There are three things that will up your toastie game considerably: 1) buttering the outside of your bread; 2) using a mixture of cheeses; 3) pressing down evenly so all the bread is in contact with the hot pan. Do all these things and thank me later.

Serves 1

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2 tsp salted butter

2 slices of sourdough bread

25g mature Cheddar cheese, grated

1 heaped tbsp ricotta

1 heaped tsp Parmesan cheese, freshly grated

1 spring onion, finely sliced

1 portion of Tuscan-style Cannellini Bean Stew

flaked sea salt and freshly ground black pepper

Start by placing a dry frying pan over a high heat or preheating a sandwich press. You want it really hot.

Butter the slices of bread on what will be the outside of the sandwich. Mix the cheeses together in a small bowl, along with the spring onion, a pinch of sea salt and black pepper. Spread the mixture onto one of the slices of bread and close the sandwich.

Reheat the stew in a saucepan over a medium-low heat until piping hot, stirring occasionally.

Place the sandwich on the hot plate of the sandwich press or, if you’re using a frying pan, put it in the pan then use a pan lid to press down quite hard and evenly, so the whole surface of the sandwich is in contact with the heat. After approximately 5 minutes – when the sandwich is really nice and golden – flip over.

When the sandwich is cooked on both sides and the stew is hot, pour the stew into a mug or bowl, put the sandwich on a board and sprinkle both with flaked sea salt. Slice the sandwich in half and eat, being careful not to burn your lip!