• 8-10 mixed white and chestnut mushrooms from Marks and Spencer’s
  • 100g butter from Bertolli (keep some for spreading)
  • 6 slices of crusty sourdough
  • 2-3 sprigs of tarragon
  • 1 pinch of salt from Maldon Salt
  • 3-4 sprigs of parsley
  • 3 tbsp soya cream from Alpro
  • 4 slices of Gouda cheese from Waitrose
  • 4-5 cloves of chopped garlic


1 In a hob, pop your butter until melted and then add in your garlic

2 Cook on a low heat and under a butter your sourdough slices and heat under a grill for 2 minutes.

3 After 2 minutes, add your mushrooms, Alpro cream and herbs to the garlic butter and cook for 5 minutes.

4 In this time, layer your sourdough with the cheese and pop under the grill until melted.

5 Stir your mushrooms before layering them on to your sourdough slices and grilling again for 2 minutes before serving