For the social butterflies among us. The beauty of these little tastebombs is that they can be made the day before and baked at the last minute. They’re delicious, cheap and really easy little bites to serve with drinks.

They’re made just with cheese, onions and mayonnaise and they’re a delicious icebreaker at the party, but you can smarten them up with anything you fancy. (Try anchovies, sun-dried tomatoes, fresh herbs, roasted pepper or pesto. Not all at once though.) We used cherry tomatoes and a sprig of rosemary as a topping.

80 bites will need:

1 loaf of day-old sliced white pan

300g Dubliner Cheese, grated

2-3 large onions, chopped

1/2 jar of mayonnaise

Chopped olives, fresh herbs or tomatoes (optional)

Mix the grated Dubliner Cheese and onion in a bowl with just enough mayo to bind it together. Cut the crusts off the bread and cut each slice in four squares. Now spread the mixture thickly onto each piece of bread, pop on baking trays, cover with clingfilm and refrigerate until you need them. When ready to serve, preheat the oven to 220°C and bake for 10 minutes or until the bread is crisp and the

topping a bubbling, golden brown. Couldn’t be much simpler!

By the way, if you’ve got a fingerfoods idea that uses Dubliner Cheese we’d love to hear it. Contact us and if we can we’ll post your recipe too.

Yum. With a cherry on top.

The cheese toastie is a legend, but the cheese toastie using Dubliner is an out-and-out institution. What else can mend a broken 16-year-old heart? What can help mature and immature students alike settle into an evening’s cramming like a toastie? It’s even been rumoured to fix a broken leg!*

You won’t need a cookery degree, just some of this:

Serves 2

• 4 slices wholemeal bread
• 1 chicken breast, grilled and chopped into
• pieces
• 4 Dubliner Cheese White or Red Slices
• 2 eggs
• 2 tbsp milk
• salt and black pepper
• 1 tbsp olive oil

1. In a bowl, lightly whisk your eggs. Pour in the milk and stir together. Season with salt and pepper.

2. To make your sandwiches, get a slice of bread and add three slices of Dubliner Cheese and some chicken breasts and top with another slice. Cut each sandwich in half.

3. Heat a non-stick frying pan on a medium high heat, add the oil and heat.

4. Dip each half of the sandwich in the egg mixture making sure it is completely covered with it.

5. Transfer to the pan and cook for 2-3 minutes on each side, until golden brown and the cheese is melted. Serve immediately or it also tastes just as good cold the next day!