Grate cheese
I tried out a new toy in my kitchen: it’s a rotary cheese grater. I used to have one, but it went the way of all flesh. This one is better. You put a block of cheese into the hopper, press down the swing arm, and rotate the handle. As the rotary cylinder turns, grated cheese drops out of the centre of it and onto the plate below. Previously I used hand graters which never quite use up the last bit of cheese, and have you quite nervous about grating your hand.
I tested this one by grating some Canadian extra mature cheddar, putting it on some toasted and buttered muffins, and giving it a quick spell under the grill. I actually prefer wholemeal muffins (called English muffins in the US), but there seems to be a world shortage of them in the shops, so I made do with white ones. I added a few drops of Lea and Perrins tomato and Worcester sauce to pep them up. One advantage to using grated cheese is that you end up using less cheese than if you’d sliced it before grilling, so that mid-morning snack is not as high fat as it would otherwise be.