200g mixed mushrooms

2 large sausages (70g each)

2 thick slices of bread

4 sprigs of thyme

2 tablespoons brown sauce

2 teaspoons sun-dried tomato paste

1 x 400g tin of cannellini beans

1. Place a large non-stick frying pan on a medium-high heat. Slice or tear the mushrooms into the pan to start dry frying as it heats.
2. Squeeze the sausagemeat out of its skin, pressing and smoothing it to cover the whole surface of one side of each piece of bread, then place sausage side down in the pan with a splash of olive oil and cook for 3 to 4 minutes on each side, or until golden and crisp, picking in the thyme halway.
3. Generously brush the sausage side of each toast with brown sauce, flip to glaze for just 30 seconds and remove to a plate with the mushrooms.
4. Add the sun-dried tomato paste and beans, juice and all, to the pan and simmer
   vigorously until reduced to a nice consistency. Season to perfection and serve
   alongside the toast and mushrooms.

Veggie Love: Simply swap in veggie sausages, mashing them on to the bread, and you're good to go.