Curried Leek and Butterbean Cheese on Toast

Melt the butter in a large frying pan and when it’s all melted and sizzling, top in the leek and a pinch of salt and pepper. Cook over a medium heat, stirring occasionally until the leek is completely soft and beginning to colour in places, about 8 minutes.

Add the coriander seeds and curry powder and stir until fragrant, about 2 minutes, then tip in the butter beans and stir until hot. Remove from the heat.

Lay the pieces of toast on a baking tray lined with foil. Spread each piece with ½tsp mustard and top with 2 heaped tbsps butter bean mixture. Divide the cheddar over the top of the slices and slide the toast under the grill. Cook until the cheese is completely melted and bubbling.

Serve each piece with a few coriander leaves and a dollop of mango chutney with some salad on the side.