Smoky Cayenne Mushrooms On Toast

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now let's get started!

Preheat the grill to high

Add your baby plum tomatoes to a baking tray with a pinch of salt and a drizzle of vegetable oil

Put the tray under the grill for 7-8 min, or until the tomatoes are starting to blister

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once hot, tear your baby button mushrooms and flat white mushrooms roughly into the pan

Season with a pinch of salt and pepper and cook for 2-3 min

Whilst everything is cooking, cut your chives finely with scissors

Drain and rinse your butter beans

Wash your salad, then pat it dry with kitchen paper

Slice your brioche bun[s] in half

Add the brioche halves to the tray with the tomatoes and return the tray to the grill for 2 min further or until they're toasted and the tomatoes have softened

Meanwhile, add the drained butter beans, your roasted garlic paste, cayenne pepper (can't handle the heat? Go easy!) and ground smoked paprika to the pan with the mushrooms and cook for 1 min

Add your mayo with 1 tbsp [1 1/2 tbsp] [2 tbsp] water, your chives and a pinch of salt and pepper and cook for 1 min further or until warmed through – these are your smoky cayenne mushrooms