ROAST MUSHROOMS WITH THYME AND TALEGGIO This variation on mushrooms on toast is juicy, more-ish... oozing with Italian meltdown. 8 large field (portobello) mushrooms (about 4 inches in diameter) 1 tablespoon roughly chopped thyme 4 tablespoons extra virgin olive oil Juice of 1 lemon 1 large clove garlic, cut into 8 slivers 200g baby spinach, washed 150g Italian Taleggio cheese, sliced TO SERVE 4 thick slices of toast 1 tablespoon balsamic vinegar

Preheat the oven to 400°F. Place the mushrooms in a roasting tin. Mix thyme, olive oil and lemon juice together and pour over the mushrooms. Place a slice of garlic on each mushroom and bake the mushrooms for 10 minutes in the oven.

Meanwhile, place the spinach (undried, with water clinging to the leaves) in a frying pan over medium heat and turn with a spatula until wilted.

Remove the mushrooms over the oven. Top each mushroom with a little spinach and some sliced Taleggio. Return to the oven for 5-6 minutes, until the cheese has melted. Place 2 mushrooms on each slice of toast. Drizzle with pan juices and balsamic vinegar.

Serves 4.

Bills - Breakfast, Lunch + Dinner, Bill Granger