Cheese, tomato and olive melts

For an alternative lunchtime snack try these muffin melts, for a meatier version add tuna or ham.

Cheese, tomato and olive melts
serves 4

100g mild cheddar, finely grated
1 tbsp tomato ketchup
1 tsp English mustard
4 tbsp milk
2 tbsp freshly snipped chives
4 white muffins, halved
6 cherry tomatoes, quarted
6 pitted green olives, quartered

Mix the cheddar, ketchup, mustard, milk and chives to make a paste. Grill the uncut sides of the muffins for 30 seconds then turn them over. Top with the tomatoes and olives and then spoon over the cheese mixture. Return to the grill and cook until lightly browned.

Or try Plum tomato and basil tart