Spiced cheese on toast

This is so different, so easy and so delicious! The cheese mix can be used as a toast topping or as the filling for a toastie. I used Panch Phoron or Bengali Five Spice, a mix of fenugreek, cumin, fennel, brown mustard and nigella seeds. Make your own with a spoonful of each and store in a jar – it’s an easy seasoning for rice and lentil dishes – or use 1/2-1 tsp of curry paste. 

Serves 2 

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150g Orkney Cheddar 

1 small onion 

2 tsps mango chutney 

1/2 tsp Panch Phoron or curry paste 

2-4 slices of bread 

Fresh coriander or parsley to garnish and mango chutney to serve 

Cooking instructions

Grate the cheese into a bowl and then grate the onion on the same coarse grater and mix it into the cheese with the chutney and spices or curry paste.  

Preheat your grill. You can either toast the bread under the grill or in a toaster. Some people only toast the bread on the underside for cheese on toast but I prefer the bread a bit more crunchy so toast it on both sides. 

Load the cheese mixture onto the toast on the grill pan rack evenly. Cook under a high heat until the Orkney Cheddar is melted and starting to brown. Serve garnished with chopped coriander and with extra mango chutney. Alternatively, make up two sandwiches with the cheese mix, place in toaster bags and cook in a toaster for about 3 minutes.