Ingredients

Steps

• Heat carrots in a small saucepan and stir in vinegar, sugar, parsley, and peach pieces.
• Simmer the chutney gently for 10-12 minutes until reduced.
• Melt 55g butter in a pan and stir in 55g flour to create a roux.
• Stir in milk continually until a thick sauce forms.
• Remove from heat and stir in 85g grated cheese until melted.
• Mix in Worcester sauce, Tabasco, mustard powder, salt, and pepper.
• Spread the mixture onto toasted bread and grill for 2-3 minutes until golden.
• Serve on a plate with the prepared chutney spooned on top.