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Toast toppings three ways
Fruit and vegetables
large handful roughly chopped
curly kale
leaves
½ red
chilli
, finely chopped
1
garlic
clove, crushed
few
rocket
leaves
¼
fennel
bulb, thinly sliced
150g/5½oz fresh
pineapple
, finely chopped
1 tsp chopped
parsley
leaves
½ tsp finely chopped red
chilli
1
lemon
, juice only
Tins, packets and jars
2 tsp black olive
tapenade
1 tbsp
mango chutney
Cooking ingredients
extra virgin
olive oil
½ tsp
coriander seeds
, toasted and slightly crushed
50ml/2fl oz apple cider
vinegar
½ tsp
coriander seeds
, lightly crushed
Baking and patisserie
2 thick slices
wholemeal bread
Dairy, eggs and chilled
1
burrata
, drained
Meat, fish and poultry
2 x 1cm thick
gammon
steaks
Other
2 slices
sourdough bread
2 jars or tubs potted shrimps, defrosted if frozen
2 slices walnut bread, toasted
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