This brunch was born out of necessity. We were hungry and the cupboards were bare! I had mushrooms left over and half a tin of Borlotti beans in the fridge but I couldn’t decide whether to make mushrooms or beans on toast. So………

Serves 2

150g mushrooms sliced (I slice the stems too as they’re packed with flavour and it’s a shame to waste them)

Low calorie cooking spray

1/2 tsp Lazy garlic

1/2 410g tin of borlotti beans drained and rinsed

50g low fat cream cheese

Salt and pepper

Small bunch of flat leaf parsley, chopped

2 slices of thick bread, toasted and buttered

Spray a large frying pan with the cooking spray and warm. Add the mushrooms and garlic and cook until nicely browned. Make sure not to overcrowd the pan otherwise the mushrooms won’t colour.

Add the beans and the cream cheese and half of the chopped parsley and warm gently for a few minutes. Season well.

Top the buttered toast with the mushrooms and beans and sprinkle over the remaining parsley.