The cheeses used here are the pale yellow mozzarella in the shape of a log available from Woolworths – a thick, round slice is the perfect fit for the jaffle’s dimensions and it melts beautifully – and Farmhouse Cheddar from Belton Farm, England (also from Woolworths), for its intensely savoury character. Tinned creamed corn lends body and sweetness.
1 thick slice mozzarella
1 tablespoon creamed sweetcorn
2 teaspoons finely sliced spring onions
A few thin slices from a large, seeded chilli (optional)
1 heaped tablespoon of grated mature Cheddar
2 slices of white bread, each buttered well on one side
Sea salt flakes and freshly ground black pepper
Lay one slice of bread on the jaffle iron, buttered side facing out.
Top with a slice of mozzarella, add the creamed corn, spring onions, chilli (if using) and Cheddar and cover with the next slice of bread, buttered side facing out.
Close the jaffle iron and cook over coals or a gas flame for 1 to 2 minutes per side or until toasted and golden. Serve immediately, sprinkled with sea salt and freshly ground black pepper.