Summer tomato & cheese toastie

Heat the oven to 220C/200C fan/gas 7.

Roughly chop any larger tomatoes and tip into a roasting tin along with any green vines.

Lightly bash the garlic cloves with the side of your knife and add to the tomatoes along with the lemon thyme.

Drizzle over the oil and season well, then toss using your hands to combine.

Roast for 25-30 mins until bursting and lightly charred.

Carefully remove the garlic skins and mash into the tomatoes, then cook for a further 15 mins.

Set aside to cool slightly, then remove the thyme sprigs and discard.

Spread the mayonnaise over the outside of each of the four slices of bread.

Spread the tomatoes over the other sides of the bread and top with the cheese.

Sandwich the second half on top with the mayonnaise-side facing out.

Put the toastie in a frying pan over a medium-high heat.

Lay a baking tray or saucepan on top and weigh the toastie down with a couple of cans or use a press.

Fry for 4-5 mins until golden.

Carefully turn the toastie, wiping the base of the tray or pan to remove any mayo, and press down again.

Cook for a further 4-5 mins until golden, then cut in half and serve.