BRIGHT, cold Sundays were made for winter walks. I never mind how low the temperatures drop, if the pale blue sky dazzles with the glare of the January sun. Off we stomp together, down to the dense woods that lie beyond the frosty fields, behind The Peat Inn gardens, with our children. Their little legs keep them going for an impressive distance until a wearying mix of cold, tiredness and hunger wins the day. It’s straight home for tea. No matter what options we might suggest, Mum and Dad’s post-walk offerings are drowned out by the same conspiratorial cry: "Cheese toastie."

It’s a tough one to argue against. For something quick, warming and undeniably delicious, the simplicity of a cheese toastie is always alluring, even to me as an adult. Melting cheese is possibly the ultimate comfort food, although I might choose to add a sharpening smear of Dijon mustard to mine. But the gentle crunch of warm toasted bread, giving way to the stretching oozy joy within of the hot cheese, remains tantalising, whatever your age.

Subtle tweaks transform the toastie to that suitably grown-up snack, the Spanish bocadillo. Wafer-thin slices of Serrano ham could add saltiness to sweet Gruyere or Emmenthal cheese; grain mustard or a piquant chutney are always welcome. If you’re very flush, slivers of truffle with any of these, lend instant sophistication. For something more accessible, this smoked salmon bocadillo is popular with adults and children alike – with or without the winter walk.

Toasted smoked salmon Bocadillio

Recipes make one portion per person

2 slices of good quality white bread

2-3 slices of good quality Scottish smoked salmon

A wedge of lemon (or lime) to squeeze

Black pepper to grind

A couple of slices (about 40g) of unsalted butter, softened at room temperature

Method

1. Lay the bread out on a chopping board in front of you and spread with a thin, even layer of butter, using half the butter. Now turn the bread over so the buttered side is face downwards and spread the rest of the sides which are now facing upwards.

2. Lay the smoked salmon on one of the pieces of bread, covering the surface evenly.

3. Grind some black pepper over the salmon, according to taste.

4. At this point, you could add some chopped herbs, if you wanted to add a touch more complexity. Good options could include dill, finely snipped chives or chervil.

5. Now add a small but even squeeze of lemon juice to the salmon.

6. Place the second piece of bread on top of the salmon, to complete a closed sandwich.

7. Heat a frying pan big enough to hold the bocadillo. If you are cooking more than one, just cook one at a time and hold the cooked ones in a low oven, pre-heated to around 120C. Place the sandwich in the warmed pan and heat on the first surface. There shouldn’t be any need to add more butter but in case you feel you need to, then add it and melt it before placing the sandwich in the pan. Cook the first face until the bread is lightly toasted and golden brown; you may want to press down on it once or twice with the back of a spatula to help it gain an even, all-over colour. Now turn it over carefully to repeat on the second face until this too is golden brown.

8. Transfer to the chopping board and trim off the crusts. Slice the sandwich into three or four fingers, depending on the size of the bread. Place on a plate, add a another lemon wedge if you wish, to squeeze over as you eat, according to taste, then eat at once while warm.

Serrano ham, basil and Emmenthal cheese bocadillo

2 slices of good quality brown or granary bread

3-4 basil leaves

2 slices of Emmenthal cheese, or a little more as needed to cover the bread surface

30g unsalted butter, softened

Black pepper

1. Lay the bread out on a chopping board in front of you and spread with a thin, even layer of butter, using half the butter. Now turn the bread over so the buttered side is face downwards and spread the rest of the butter on the sides of the bread which are now facing upwards.

2. Lay the ham out on one of one of the pieces of bread, covering the surface evenly.

3. Shred the basil with your fingers and scatter it over the ham then press the cheese onto it. Grind on some black pepper, to taste, then finally lay the last piece of bread on top. A spread of pesto can be substituted for the basil leaves if you prefer.

4. Heat a frying pan big enough to hold the Bocadillo. If you are cooking more than one, just cook one at a time and hold the cooked ones in a low oven, pre-heated to around 120C. when the pan is warm, place the sandwich in the frying pan and heat on the first surface. Cook the first face until lightly toasted and golden brown; you may want to press down on it once or twice with the back of a spatula to help it gain an even all-over colour. Now turn it over carefully to repeat on the second face until this too is golden brown.

5. Transfer to the chopping board and trim off the crusts. Slice the sandwich into three or four fingers, depending on the size of the bread then eat at once while warm.

Geoffrey Smeddle is the chef proprietor of The Peat Inn by St Andrews, Fife, KY15 5LH 01334 840206