Chipotle sprout melt

In a small bowl, mix together the shallot, vinegar, ½ tsp honey and a pinch of salt; set aside. Finely slice the sprouts and put in a separate large bowl, then stir through the chipotle paste and season.

Set a large frying pan over a low-medium heat. Put 2 slices of bread on a board and divide the sliced sprouts between them, then top with the Cheddar and pickled shallots. Press the remaining slices of bread on top.

Spread the tops of the bread with ½ of the mayonnaise, then put both sandwiches in the hot pan, mayo-side down (you may need to do them one at a time). Spread the tops with the remaining 2 tbsp mayonnaise, cover each sandwich with a piece of baking parchment, then put another clean frying pan on top with a couple of cans of beans or tomatoes in it to weigh it down.

Cook for 1-2 minutes, then turn the sandwiches over, cover with the baking parchment and weigh down again, cooking for a further 1-2 minutes until golden and the cheese has melted. Cut in half, drizzle the remaining 2 tsp honey over the toasties and serve straight away.