The French call them tartines, we just call them tasty! Tuck into a quick to prepare smorgasbord featuring cold meats, olives, salad and a liberal addition of blue all layered on top of fresh sourdough. Simple yet effectively filling – take your midday meal to a whole new level.

Perfect drinking partner: A light sparkling ciderPerfect drinking partner: A light sparkling cider

4 slices bread – a thick sourdough good or a quality baguette
4 slices of thin cold meat like Parma ham or prosciutto
50g Colston Bassett Stilton
8 olives – roughly chopped
12 cherry tomatoes – halved
Salt and freshly ground black pepper to taste
1 handful rocket salad
1 small red onion thinly sliced
1 tbs olive oil

Lightly toast the bread
Spread the tapenade evenly on the bread. Peel the onion then using a mandolin, slice lengthways super thin
Assemble the tartine by placing all the ingredients loosely on top of the bread
Finish with a light drizzle of olive oil