A fancy cheese on toast for brunch . You can cut it up into quarters and serve with a crisp salad for lunch or dinner. Or you can cut into smaller squares and serve as a sharing snack. The recipe is from ” Mezcla” by Ixta Belfrage and can be doubled for a crowd.
I only discovered how delicious and ” meaty” roast oyster mushrooms are when i started cooking from ” Mezcla” from Ixta Belfrage. Here’s a second recipe for them from her book.
A very good salad inspired by Szechuan cookery from ” Mezcla” by Ixta Belfrage. The crumpet croutons go well with many salads
A variation on this party favourite from Yotam Ottolenghi. To save time you can use small chipolatas already wrapped in bacon if you like.
