Posh Toast: Over 70 recipes for glorious things on toast

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Either garlic powder or a garlic cloves work fine for this dish. We don't eat that much garlic in this house so granules work really well for us.

x 400g can beans 2 eggs Dash milk Salt Pepper 2 slices bread 2-3 tbsp oil 2 tsp yeast extract spread 100g strong Cheddar, grated 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. 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. Delia’s recipe is particularly easy as, unlike most Welsh rarebits, you don’t heat the cheese mixture before adding it to the bread, which makes washing up afterwards easier. Instead, you grate the cheddar and onion, chop the sage, and mix it all together with a large egg, mustard powder, Worcestershire sauce and four tablespoons of brown ale. 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.

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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. Scroll on down and find 14 ways to make a slice of toast a tad more exciting – and don’t forget to experiment with your own flavours at home, too! 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. 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 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.

Place the paste and beans into a pan and warm through, then add the butter. Once melted add the fresh mint. 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.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. 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. 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. 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. 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.