00:00Whoa!
00:02Jules, you excited about that?
00:03Come on, you know you love it.
00:06Little crown for my queen.
00:07Come on, come on.
00:10So I've got leftover, grated, pitchfork cheddar.
00:14I've got some Ogle Shield in there as well.
00:15I've got the beautiful Colston Basset.
00:17There'll be little bombs in the middle, or sprinkled over the top.
00:20So all you need is your leftover cheese, grated.
00:23So I've got the beautiful pitchfork cheddar here,
00:25some Ogle Shield in there, and on the side, the Colston Basset.
00:28Then, I've spoiled things by having brown bread.
00:32Sorry guys, way too healthy.
00:33Ideally white spongy bread, but we've got brown bread here, and butter.
00:37Three ingredients of heaven, for heaven.
00:40You're going to love it.
00:41We're going to load it with the cheese.
00:44Grated, pack it in there, we want it to be oozy.
00:47The Ogle Shield will make this the most gooey, gorgeous cheese.
00:51Right, so in we go, to a good non-stick pan.
00:57On a medium heat.
00:58You don't want it too hot, otherwise it'll get brown too quick.
01:01And you want it to be brown perfectly, and oozy on the inside.
01:05Just had a couple of minutes.
01:06Time to get in there now.
01:08We'll just turn it over.
01:10Excuse cack-handedness.
01:11One, two, three.
01:12Believe it, of course.
01:14It's nice and golden.
01:16Hopefully we've got a little bit of a starting of ooze.
01:18It's beginning, it's beginning.
01:20So you lovely people.
01:22Here we have what looks like a standard oozy, cheesy toasty.
01:28But no, no, no, no, no, no.
01:30I'll take the remnants of our cheddar and finely grate it onto a pan like a doily of cheese.
01:40Have a little look.
01:43Right, as it gets golden.
01:45Look at that.
01:47Then place this in itself.
01:51I know what you're thinking.
01:54Let me dig in like 10 seconds.
01:57Okay, so as the fats start to get golden and separate, and it sticks to that toasting.
02:03Be very confident.
02:05And confidently get underneath one side.
02:08I'm trying to do this one-handed, which is a little bit, you know, cat-handed, but bear with me.
02:13Get under your toasting.
02:16And then, imagine your cat is one-handed.
02:24Oh, yes, come on, come on.
02:27This is for the cheese makers of Britain.
02:31Right, guys, you've got to try this.
02:33Sign up to the box too.
02:35Right, count to 30.
02:37And then, how am I going to do this one-handed?
02:39Right, give me, just let me work out something.
02:41Right, I think you can see me.
02:43Right, after about 30 seconds, it goes hard.
02:46And then slowly, you turn it.
02:50And what you get is your very own ultimate cheese toastie with a crown.
02:57If you're going to do whatever you want to do, you'll do that.
02:57Of all the flavors, I think it was an severe one-handed one-handed one-handed one-handed one-handed
02:57one-handed,
02:57You, I love you.
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