Mushrooms on Parmesan Toast

Step 1: Spread the sourdough with a little butter and top with the parmesan, pressing it gently onto the bread.

Step 2: Heat a small non – stick frying pan over medium heat and fry the bread, parmesan side down for about 3 minutes or until the parmesan is golden and crisp, turn and cook the other side for 1 minute, then transfer to a serving plate and return the pan to the heat.

Step 3: While the cheese is toasting, microwave the mushrooms for 3 minutes.

Step 4: Add the rest of the butter to the pan and fry the mushrooms, garlic and thyme for about 2 minutes or until browned and then add the brandy, tilt the pan slightly to ignite the alcohol, then add the sour cream and toss together; scatter with parsley, then spoon over the top of the parmesan toast or on the side which ever you prefer.

Step 5: For the salad, mix the olive oil, mustard and vinegar together and toss through the rocket leaves and serve with the mushrooms on toast and a glass of wine if you wish.