Well worth making in the summer when tomatoes are plentiful, and ideally suited to weekend brunch or a light supper.
4 large slices brown bread, with crusts left on
2oz (50g) butter or margarine
2 heaped tablespoons chopped parsley
1 garlic clove, crushed (optional)
2 lb (900g) tomatoes, sliced
6 oz (175g) Lancashire cheese, crumbled
1 teaspoon mustard powder
salt and pepper
Crumb bread in blender or food processor. Heat butter or margarine in frying pan. Add crumbs, parsley and garlic if used.
Fry for about 10 minutes over a low heat turning continuously until well browned and crisp.
Fill a deep, buttered heatproof dish with alternate layers of tomatoes, fried crumb mixture, cheese and mustard Sprinkle salt and pepper to taste between the layers.
End with a layer of cheese then bake, uncovered, for 40 to 45 minutes. in a moderately hot oven set to 200C/400F/Gas6.