6 Ways to Turn Toast into a Delicious Lunch

Preheat the oven to 200°C fan. Place the cherry tomatoes (150 g) in a small roasting dish with the olive oil, garlic (2 cloves), salt and pepper. Roast for 15-20 minutes until softened, blistered and beginning to caramelise. Mix the ricotta (150 g) with the lemon zest, a pinch of salt and black pepper until smooth. Toast the sourdough and spread generously with the ricotta. Spoon over the warm tomatoes, finish with fresh basil and a drizzle of extra virgin olive oil (10 ml).

Mix the cream cheese (100 g) with the lemon zest, lemon juice, chopped dill (7 g) and a good crack of black pepper. Toast the sourdough until golden and crisp. Spread the cream cheese mixture generously over your toast. Arrange the smoked salmon (100 g) on top. Finish with a little extra dill and a squeeze of lemon.

Heat the olive oil in a frying pan over a medium-high heat. Add the mushrooms (250 g) in a single layer, cooking in batches if necessary. Fry for 5-7 minutes until golden and their moisture has evaporated. Add the butter (25 g) and garlic (2 cloves). Cook for another minute, stirring regularly. Season with salt and black pepper, then stir through the parsley and lemon juice. Toast the sourdough and spoon the mushrooms generously over the top, including all the garlic butter.

Melt the butter (25 g) in a frying pan over a medium-low heat. Add the sliced leeks. Cook gently for 8-10 minutes, stirring occasionally, until soft and sweet. Stir through the Dijon mustard (1 tsp) and double cream (40 ml). Season with salt and black pepper and cook for another minute. Toast the sourdough and pile the buttery leeks on top. Scatter over the grated cheddar (80 g) and place under a hot grill until melted and bubbling.

Heat the olive oil in a frying pan over a medium heat. Add the garlic (2 cloves) and chilli flakes (½ tsp) and cook gently for 30 seconds until fragrant. Stir in the smoked paprika (½ tsp) and passata (200 g). Season with salt and black pepper. Add the butter (25 g) beans (1 beans) and simmer gently for 8-10 minutes until the sauce has thickened and the beans are heated through. Taste and adjust the seasoning. Stir through the parsley and spoon generously over toasted sourdough.

Cut the avocados (2 avocados) in half, remove the stones and scoop the flesh into a bowl. Add the lemon juice, salt and black pepper. Roughly mash with a fork, keeping a little texture. Bring a saucepan of water to a boil, add the vinegar and reduce the heat to a gentle simmer. Crack each egg into a small bowl or ramekin. Slide the eggs (2 eggs) into the water. Poach for 3 minutes, until the white is set but the yolks remains runny. Toast the sourdough and spread generously with the smashed avocado. Top with the poached egg and finish with chilli flakes (½ tsp), salt and black pepper.