POSH TOAST

Toast. We can’t quite imagine life without it. Even faced with the demonization of wheat we have maintained our devotion to moreish sourdoughs, crunchy baguettes or squidgey soda bread. So a new book that pays homage to all of the above and more has certainly piqued our interest. Posh Toast – is exactly what it says on the cover – a celebration of all things atop scorched bread from breakfast treats like avocado on toast (which is given a crunchy twist with a sprinkling of dukkah) or rancheros – the spicy, meaty cowboy staple – through to classics including eggs Benedict or eggs Florentine. There are more substantial toast toppings for lunches or suppers too – a buck rarebit or a maneesh flatbread topped with labneh, mint and pistachio for example. Helpfully there’s a whole chapter dedicated to small canapé sized toasts too – providing lots of very easy but impressive party ideas such as a ridiculously good baked camembert, rosemary and truffle oil toast (which quite frankly we’d eat anytime) to equally delicious tagliata crostini. The authors call it the ultimate convenience food – and of course it is – although toast can be totally indulgent too. However it comes.

A Little Bird Loves

Fortnum's Easter