This is the sort of grown-up lunch that you’re totally allowed to feel smug about (but really only takes 20 minutes to throw together). But where us cheese refuseniks really struggle is when you suffer the worst of all house guests: the surprise vegetarian. You know the kind: you’re having some people over and perhaps 10-15 minutes before your guests are due to arrive, you receive a text saying that the new boyfriend is a vegetarian. At this point, the gracious host has two options – whip something up involving cheese, or feed your guests rat poison. White button mushrooms are not the strongest tasting for the mushroom lover, but if that is what you have available, go for it! Again, either dried or fresh parsley is great - We go through tons of dried parsley and as I mentioned earlier, a bonus of this recipe is using mainly store cupboard ingredients so dried it is! I sprinkle a pinch of parsley on top of the mushrooms once in the dish too.

Those of us who aren’t fond of cheese have to turn to another dairy-based method for turning leftovers into a passable meal – yoghurt, turmeric and a very broad interpretation of what the word “curry” means. Dip the bread in the egg on both sides and place into the hot oil and cook for 3-4 minutes, then flip over and cook for the same amount of time. We’ve put a Spanish twist on a classic Welsh rarebit sauce and used Manchego cheese in this epic toast recipe. Egg yolks and mustard powder are what give the sauce its stunning yellow hue – give it a go.This really elevates this dish. I drizzle some on top of each slice of bread (I don't butter the bread) and again drizzle some on top of the mushrooms. Add the chopped mushrooms to the pan. You want the sauteed mushrooms to start releasing a bit of moisture so if you think they are starting to catch then reduce the heat down. Meanwhile put your bread in the toaster to toast lightly. I prefer to cook the mushrooms long and slow so they start to release their juices. If you are in more of a hurry, then you can add a splash of water, being careful not to add too much water to make the dish sloppy.

There’s little more to say about this classic combination other than you know it’s going to be good. Add a poached egg on top too, if you’re feeling extra decadent. Opt for bold, creamy and comforting flavours with this main-meal toast recipe. It’s made with cheese and double cream (we see all you dairy fans out there) for a properly filling and comfort-filled dish.We seem to have a surfeit of cheddar style cheeses, which is fine, they’re a good multi-purpose cheese and a nice mature cheddar always has a place in our fridge. It’s tempting to cook up a big extra cheesy macaroni cheese or something similar, but when it comes to it, I don’t think you can beat a plate of cheese on toast. Not just any cheese on toast though, but posh cheese on toast. Delia also has the perfect recipe for the surprise vegetarian: Welsh rarebit AKA Welsh rabbit (as she likes to call it) AKA cheese on toast for posh people. Cheese on toast for posh people is just enough effort not to be seen as an act of extreme hostility, while being easy enough that when you say “It was no trouble, really”, you will get to the end of the sentence without breaking into a series of swearwords. Thyme is a really strong herb so take care not to be too liberal throwing it in. If you have fresh herbs instead of dried available, then 2-3 sprigs of thyme will be plenty. To elevate the whole thing to a posh mushrooms on toast, try adding a splash of soy sauce or even a splash of sherry. What to serve with Mushrooms on Toast

Heat a small pan and add the oil, chorizo and onion. Cook over a low heat for 10 minutes so the oils and paprika are released. Food writer Tonia George went one further with her 2009 book Things on Toast, which contains some of the most drool-inducing photos of butter melting into bread you'll ever see. "I'm a complete toast junkie," she says. "I wasn't trying to tap into a trend. I didn't know other people liked toast as much as I did until the book started selling well and got reprinted." Mushrooms - Obviously the star of the dish. The type of mushrooms really depends on personal taste preference and what is available to buy in your local shop. We always buy huge amounts of chestnut mushrooms which are ideal for so many recipes such as these Mushroom and Nut Filo parcels or these Mushroom and Walnut Palmiers. A meaty, nutty type of mushroom that has enough flavour to stand up against a strong herb like thyme. If you like exotic or wild mushrooms, such as shiitake mushrooms or oyster mushrooms, then go ahead and experiment. Never used ‘nduja before? It’s a spicy spreadable Italian sausage that’s widely available in big supermarkets. Can’t get your hands on the stuff? Try frying a little crumbled chorizo sausage and chilli for a similar spicy effect.Once the mushrooms are thoroughly cooked through squeeze over the juice of a quarter to half a lemon, stir through then add everything on top of the toast, drizzle over some olive oil and a sprinkle of dried parsley and eat immediately. Artisan toast is a natural next step for a country where it is increasingly possible to find great sourdough everywhere from village bakeries to large supermarkets. The only question is: how much are you prepared to pay for it? "Good toast made from proper, slow-raised sourdough is worth paying for … within reason," says Norrington Davies, who suggests SF's tech whizzes could save a little cash by buying sourdough loaves, "investing in a good toaster" and making it at home themselves. But this rather misses the point: after all, who would be there to see that? Gorgeously gooey scrambled eggs are one of the greatest ways one can top buttered toast, and we asked the Italian pro, Francesco Mazzei, to show us how. He puts an extra special spin on this classic breakfast dish with the addition of asparagus, grana Padano, sun-blush tomatoes and olives.

Jammy figs, salty pancetta, dusty gorgonzola and a drizzle of truffle honey make a strong team in this fantastic crostini recipe. If you’re a fan of a sweet and salty combo, this one’s for you. Warm through the beans, with the butter, chilli and honey. Add the fresh coriander, do not warm through too much. Food trends tend to fall into two camps. There are the headline-grabbers that major on novelty ( here's looking at you, Cronut), or there is the movement towards elevating simple foods to gourmet status – and charging a small fortune for them on the way. Into the latter category fall gussied-up macaroni cheese and, of course, posh burgers. And now toast, that most basic of foodstuffs, just heated up. Toast the bread or muffins lightly, then spread with a little butter and/or rub with a little fresh garlic Chop the onion add to the butter in a small to medium frying pan. On a low to medium heat, saute the onions until they are translucent. Take your time with this as you don't want them to catch and get the bitterness of fried onions.

Ingredients needed to make Mushrooms on Toast

So perhaps it's not a case of when the artisan toast trend will hit these shores, but whether it has actually been going on for years. Yotam Ottolenghi sparked a mini-craze for "self-toasting" at UK cafes in the noughties when he put toasters on the communal table at his London flagship. Food writer and chef Tom Norrington-Davies included a chapter on toast in his both his 2004 cookbook Just Like Mother Used to Make and 2005's Cupboard Love. "A good piece of toast can form the basis for a pretty wholesome meal," he says.