Savoury Toast Toppers

1. Devilled Kidneys

(serves 2-3) Halve and core 6 lamb’s kidneys, cut into chunks. Fry in a large knob of butter for 3-4 minutes, until browned. Add 1 tbsp. each balti curry paste, Worcestershire sauce and mango chutney, with ½ tsp England mustard, zest if ½ a lemon, and 4 tbsp. water. Heat through for 2-3 minutes. Add 2 spring onions, chopped. Season. Wilt a good handful of spinach leaves, put on toast and top with kidneys. Try this on toasted muffins.

2. Pizza Toast

(Serves 2) Toast 2 slices bread lightly, spread with 2 tsp sun-drained tomato paste, top with 1 ready-roasted red pepper, sliced, and 6 baby plum tomatoes, halved. Add a few sliced olives. Lay 3 basil leaves on each piece. Sprinkle with 2 tbsp. ready-grated mozzarella. Grill until bubbly and browned. Try this on toasted muffins

3. Anchovieson Minty Peas

(Serves 2) Cook 125g frozen peas, add 2 tbsp. crème fraiche, 6 mint leaves, chopped, and seasoning. Whizz with a stick blender to make a rough purée. Spread on toast, top with 16 marinated anchovy fillets. Garnish with pea shoots or rocket. Try this on toasted whole meal bread.

4. Ricotta, Bean and Ham

(Serves 2) Cook 100g fresh edamame beans. Spread toast with 2 heaped tbsp. ricotta, add beans and 2 slices of Parma or prosciutto ham, torn and crisped in a frying pan. Sprinkle with a few toasted pine nuts, season and drizzle with fresh pesto or olive oil. Try this on toasted ciabatta.

5. Smoky Beans with Bacon

(Serves 3) Fry 2 chopped rashers streaky bacon until crispy. Set aside. Add 1 small onion, chopped, and 1 garlic clove, crushed, to the bacon fat in the pan; cook for 5 minutes. Stir in 400g can of baked beans, along with 1 tsp each brown sugar, English mustard, smoked paprika, ground cumin, and a pinch of chilli paprika powder. Warm trough for 5 minutes. Spoon on toast. Sprinkle with bacon and chopped parsley. Try this on toasted sourdough.

6. Mustardy Chicken

(Serves 2-3) Melt about 15g butter in a pan, add 1 rounded tbsp. plain flour, then stir in 150 ml milk. Cook for a few minutes to make a thick sauce, add 1-2 tbsp. crème fraiche, 1 good tsp coarse-grain mustard, 150g cooked, shredded chicken and season. Spread on toast and top with a few asparagus tips. Try this on toasted bloomer.