Simon Rimmer served up tasty cheese on toast with tomato chutney on Sunday brunch.

The ingredients are: 8 slices sourdough, toasted, 15g butter, 15g flour, 400ml full fat milk, 1 tbsp Dijon and 300g grated cheese – 150g mature cheddar (Montgomery) 50g each gruyere, emmental and parmesan.

For the chutney: 1 diced red onion, clove garlic, 5g chilli flakes, 15g tomato puree, 300g chopped tomatos, 75ml red wine vinegar, 100g demarera sugar, chopped parsley and 1 tbsp chopped gherkins.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.