Raclette, ham & chilli jam toasties

Slice the baguette into 24 x 1cm slices. Spread 12 slices with the chilli jam, then cut the ham and cheese to the size of the slices and assemble 12 mini toasties.

Put 15g butter in a large, heavy-based frying pan over a medium-low heat. When melted and starting to foam, add half of the mini toasties and weigh down with another pan on top. Cook for 3-4 minutes until golden on one side and the cheese is starting to melt. Then carefully flip and cook for another 3-4 minutes on the other side. Transfer to a platter, add the remaining butter to the pan, then repeat with the remaining toasties. Sliced cornichons make a great topping, if you fancy.