The Ultimate Grilled Cheese & Tomato Roll

It’s Saturday! Go on treat yourself! Plus it’s grilled cheese month!! So you have to make this and Enjoy!

Shivaay Delights


Cheese and tomato for me is totally a heavenly combination. I could just chomp on chunks of mature cheddar and juicy succulent tomatoes!
No wonder I fancied it yesterday again!

I saw a light wholegrain roll sitting there on the kitchen top, with my clean frying pan fresh out of the dishwasher, only one thing came to mind! I pictured a grilled cheese roll and with the abundance of cherry tomatoes I had recently bought, I was so not going to pass up the chance to have this gorgeous lunch!


It took not even 10 minutes before I had this grilled thing of beauty in my hands. But the only thing I regret is not having another roll to devour a second. Rolls are on my shopping list! I must not forget!


1 soft roll white/wholegrain
Mature cheddar thin slices
4 cherry tomatoes halved

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Chickpea pav bhaji masala


I’m having one of those weeks where I would like to try and use up as much food there is in the larder and fridge. Before we do our big food shop again! So I found all the ingredients for my husband’s ultimate favourite which is pav bhaji. He loves the soft buttered rolls and buttered infused veg bhaji/curry. But I’m afraid I’ve gone all healthy and added chickpeas and used a healthy buttery spread instead of butter in the bhaji. However the taste is not compromised as the pav bhaji masala does its magic as always! One to try for sure x


1 tin of chickpeas rinsed and drained
500g frozen mixed veg
200g broccoli
200ml water
250g tomato passata
6 cloves garlic crushed
1 tsp ginger paste
1 tsp chilli finely chopped
1 1/2 tbsp sunflower oil
1/4 tsp mustard seeds
Ii1/4 tsp cumin seeds
Pinch of asafoetida
2 cloves
1 1/2 tsp salt
1/4 tsp turmeric
2 tsp ground cumin and coriander
1/2 tsp garam masala
2 1/2 tsp pav bhaji masala
1 squeeze of tomato ketchup
1 tbsp butter
Handful of chopped coriander


1. Boil the mixed veg and broccoli together for 5-7 minutes. Drain and add to the food processor with the chickpeas and 150ml water. Blend to a soft mushy puree with all the veg mashed

2. Heat oil in a large saucepan. Put in mustard and cumin seeds, cloves and asafoetida. Once seeds start to pop stir in the passata, garlic, ginger and chilli. Throw in all the ground spices, ketchup and seasoning and cook on a low heat for 4 minutes

3. Slowly combine the veg/chickpea puree into the tomato gravy and mix well. Pour in the 50 ml water you may need to add more if it has been absorbed. Stir in the butter and taste the bhaji/curry. You may need to season further with a little salt if needed and to make it more spicy add more pav bhaji masala

4. Sprinkle some fresh coriander. Traditionally served with pan fried buttered soft white rolls. But in this instance I fancied it with some plain paratha

Note-pav bhaji masala available in local Indian food stores and sometimes in large supermarkets