Wiltshire-cured ham, chestnut mushrooms and mature cheddar

To make up for a poor sandwich showing in January, here are three toastie recipes celebrating the glorious marriage of pork and cheese. Hopefully it'll go some way to comforting you during these soggy times.

INGREDIENTS

Serves 2

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4 chestnut mushrooms, thinly sliced

2-3 stalks of flat-leaf parsley, finely chopped

Half a garlic clove, finely chopped

4 slices of wiltshire-cured ham

4 slices of mature cheddar

English mustard

Unsalted butter

4 slices of granary

Melt a small knob of butter in a frying pan over a medium heat. Cook the garlic for a minute before adding the musrooms.

Fry the mushrooms for 5-6 minutes, until softened and any moisture in the pan has evaporated. Remove from heat and stir in the parsley.

Butter the outside of each slice of bread and spread a little mustard on the inside of two, then layer up the ingredients as shown in the image above.

Heat up your sandwich toaster and pop the two sarnies in until the outside is golden and the cheese is oozing out. If you haven't got a sandwich toaster, you can also use a dry frying pan.

Cut the sarnies in half and serve.