Step 1

Tip the parsley and spring onions into a bowl with the cheeses, some pepper and a little salt. Mash together well with a fork.

Step 2

Spread two of the bread slices with mustard (or butter if you’re not a mustard fan), and the other two with fruity chutney. Divide the cheese mixture between the chutney-topped slices, sandwich with the others and firmly squash down. Generously butter the outsides.

Step 3

Heat a large frying pan over a medium–high heat. Put the sandwich in the pan and weigh it down with another heavy pan (or a couple of fish slices/spatulas topped with heavy tins). Cook for 3 minutes on each side until the outsides are crisp and golden brown, the insides oozy.

Step 4

Cut in half and serve with your favourite cheeseboard accompaniments, such as pickled walnuts or cornichons