6 slices granary bread
100g cheddar cheese, finely grated
Spread the bread with butter and a little mustard. Use 75g of the cheese to make sandwiches. Cut off the crusts and slice the sandwiches in half diagonally. Arrange the sandwiches in an ovenproof dish with the points pointing (ha!) upwards. You may need to cut one of the halves into two to fill the ends of dish if your dish is oval like mine.
1 tbsp fresh parsley, chopped
Beat these together with a little black pepper. Pour the mixture over the sandwiches in the dish, making sure you soak all the protruding parts. Scatter over the remaining 25g of grated cheese, then bake at 200°c for 25 minutes. Allow to cool a little before serving. At this time of year, there's nothing better than a big bowl of gorgeous ripe tomatoes to eat with it.
coconut biscuits that I made yesterday. This is a really good use for any biscuits that spread a little too much on the baking sheet and join up at the edges with their neighbour. Pop them in a pudding bowl with some fruit and cream and it looks terribly clever and entirely deliberate (which, of course, it is).