Don't want cheese with added bits of fruity stuff or red wine, port, etc. And I've never enjoyed any cheese that came in a ball of wax. I remember one glorious after-work visit to the Mayflower at Rotherhithe in the long hot summer of '76. A huge lump of firm, tangy cheddar with salty butter and hunks of crusty bread, washed down with a pint or three. Some things just never leave you.

The cheese butty, for me, is best made with a tangy, crumbly Lancashire (or even that creamy Butler's one) or a Wensleydale. Slices of tomato are brilliant as long as you eat the butty immediately. Or a wodge of piccalilli. Waitrose do a very nice tangy tomato relish that goes well on a cheese butty.

Toasted cheese just has to be cheddar, preferably Wookey Hole. Cheddar Gorgeous!

Slice open a chicken breast and smear a heaped teaspoon of Boursin inside. Fold it back up and wrap it securely in a couple of slices of Parma ham (or streaky bacon, etc.) Bake for 20 minutes. Amazing grub, so easy, just three ingredients!