Tamarind, Pear and Date Chutney on Cheese on Toast

INGREDIENTS
* 55g Denhay Farmhouse Butter
* 1 large onion, cut into chunky, wedge like strips
* 55g light muscovado sugar
* 150mls (1/4 pint) beer
* 3/4 teaspoons tamarind puree (Barts)
* 2 ripe dessert pears peeled, cored and thickly sliced
* 170g (6oz) fresh dates, roughly chopped
* 4 very thick slices white bread
* 250g (9oz) Denhay Farmhouse Cheddar
* 1 bunch watercress

METHOD
1. In a large frying pan, heat the butter. Add the onion and cook for 10 minutes over a very low heat until softened. Increase the heat, stir in the sugar and cook for 2-3 minutes until golden.
2. Stir in the beer, tamarind, pears and dates. Cover and cook for 10-12 minutes until the pears and dates have softened. Then remove the lid and cook uncovered for a further 5 minutes until slightly reduced and chutney like.
3. Meanwhile, preheat the grill to a medium temperature. Lightly toast the bread on each side and top with slices of the cheese. Return to the grill for 4/5 minutes or until the cheese is melted and golden.
4. To serve, place each cheddar toast on a serving plate and top with a dollop of tamarind chutney. Finish with a handful of watercress on the side and serve at once.