Double Cheese and Caramelised Onion Toastie

Meanwhile, halve, peel and thinly slice the onion.

Heat a drizzle of oil in a large frying pan on medium heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Add sugar for the onions (see pantry for amount) and cook until caramelised, 1-2 mins more.

While the onion is caramelising, halve the baby plum tomatoes.

Trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

In a large bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Grate the Cheddar and red Leicester cheese.

Halve the ciabatta. Spread the onion marmalade over the ciabatta bases.

Spoon the caramelised onion onto the base of each ciabatta, then top with both types of cheese. Sandwich shut with the ciabatta lids and firmly press all the ingredients inside.

Give the frying pan used for the onion a quick wipe.

Return the frying pan to medium-high heat with a drizzle of oil.

Once hot, add the toasties, pressing down with a spatula or heavy-bottomed pan. Cook, pressing occasionally, until the bread is golden and toasted and the cheese has melted, 2-4 mins per side.

When your toasties are almost ready, add the tomatoes, carrot ribbons and baby leaves to the bowl of salad dressing and toss together.