Cheddar Cheese Toastie with Peach Red Wine Jam


Cheese toast:
4 thick slices sourdough
1 tbsp butter
1 cup grated cheddar cheese
¼ red onion, thinly sliced
Salt and pepper


5 peaches, diced
2 tbsp coconut sugar
Juice and zest of ½ lemon
3 tbsp pinot noir red wine
5 thyme sprigs
1 cinnamon stick


To make the jam, heat a frypan over medium-high heat and add the peaches, sugar, wine, lemon juice and zest, thyme sprigs and cinnamon. Reduce heat to low and let simmer for about 15-20 minutes until thickened and peaches have broken down. Discard the thyme sprigs and cinnamon. Let cool slightly.

Butter the bread on both sides. Heat a frypan over high heat and add two slices of buttered bread, then evenly divide the cheese and onion between the two slices. Season with salt and pepper, then after 2-3 minutes, place the other pieces of buttered bread on top and flip over to toast the other side. Fry until the cheese has melted and the bread is crispy.

Serve the cheese toastie with the peach jam on the side.