125 g (4 oz) grated mature cheese (such as Cheddar cheese, red Leicester or double Gloucester)
green salad, to serve
Arrange the potato waffles on a grill rack and cook under a grill preheated to a medium setting for 6–8 minutes, turning once, or according to the packet instructions, until hot and golden.
Meanwhile, heat the oil in a medium-sized frying pan and cook the spring onion over a medium heat for 3–4 minutes until softened. Stir in the dried thyme and set aside to cool slightly before mixing with the grated cheese and plenty of pepper.
Leaving the waffles on the grill tray, scatter over the cheese mixture, then return the tray to the grill for a further minute until the cheese has melted. Serve with green salad.