Bacon, Mushrooms and Goat's Cheese on Toast

A small version of this would make a delicious starter but a large version makes an equally delicious quick lunch or supper.

(per person)

2-3 rashers of smoked bacon

1 handful mushrooms, chopped

knob of butter

splash of sherry

pinch of thyme (fresh if you have it, dried if not)

freshly ground black pepper

soft goat's cheese

0.5tsp mustard

2tsp apple cider vinegar

3tsp olive oil

salt and pepper

half a stick of celery

half a crisp sharp apple (British Coxes are now in season and perfect for this!), cored but with the skin left on

an inch or so of cucumber, chopped

optional few lettuce leaves

Cut the bacon into strips and fry in a tiny splash of oil until crisp.

Meanwhile make your vinaigrette by whisking together the mustard, vinegar, oil and salt and pepper.  Add the celery and cucumber, finely sliced.

Add the mushrooms and butter and fry, stirring every now and then.  Cut a slice of good bread and chop the apple into your salad.

When the mushrooms have softened, put the toast on, then add the sherry, pepper and thyme to the bacony mushroomy mixture.  Cook for a few minutes, stirring every now and then.

When the toast is done, spread it with a thick layer of the goat's cheese and top with the bacon and mushrooms.

Serve with the salad on the side and tuck in while it's still hot!

The sharp crisp salad is the perfect accompaniment to the salty richness of the toast with all its toppings.