Munster with cumin and potatoes

Step 1: Take 10 ½ oz Munster cheese out of the fridge 30 minutes before you eat so it can soften. Cut it into 4 wedges.

Step 2: Put 2 ¼ lb waxy potatoes in a pan, cover with cold water, add 1 tsp salt and bring to the boil. Simmer for 18–22 minutes, until a knife slides into the biggest one with no resistance.

Step 3: Meanwhile, toast 2 tsp cumin seeds in a small dry pan over a medium heat for 1 minute, shaking, until fragrant and a shade darker. Tip into a small bowl.

Step 4: Heat the grill to high. Drain the potatoes and let them steam dry for a minute, then halve them and lay them cut side up in an ovenproof dish.

Step 5: Lay the cheese wedges over the potatoes and grill for 2–3 minutes, until the cheese slumps and starts to bubble at the edges. Common mistake: grilling it too long; washed-rind cheese splits and turns oily if it boils, so take it out as soon as it runs.

Step 6: Scatter over some of the toasted cumin and 1 red onion, and serve at once with 3 ½ oz green salad leaves and the rest of the cumin on the table.