There is now a little ‘Bliss on Toast’ mini series on my instagram so take a look and see what is happening this week. The recipe that looks really yummy right now is toasted panettone with bananas sautéed in butter, syrup and vanilla ice cream.

Ideal for a busy home cook who loves a full and balanced plate, the recipes are incredibly versatile and perfect for any time of the day: tomatoes, shallots, and oregano on black olive toas t ; grilled chicken tikka with yogurt on naan ; smoked salmon, wasabi, and avocado on multigrain bread ; and bananas and ice cream with brandy syrup on panettone . We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.

The idea has gradually expanded to include desserts on toast too, like fried bananas, brandy and ice cream. For this book, along with the titles and lovely photos, there are written, easy to follow instructions. just about ANYTHING on toast is delicious but some of these concoctions are exactly what I need for those days when I don't want the same old turkey sandwich or grilled cheese. These 75 recipes for things on toast will help you make quick, delicious and versatile meals year-round – for working–from-home lunches and cosy Sunday suppers, to light bites, indulgent treats or impressive canapés. With 82 years’ experience of good eating and 60 years of cooking, writing about and judging food, there is no one who better knows what makes a meal bliss than Prue Leith.

And when you top it with a few cleverly paired ingredients, it becomes a full meal--not to mention pure bliss. most readers will find a wide range of yummy things to munch on in Leith's bliss-inducing carbo-centric cookbook. Very British-centric ingredient wise but also many recipes I look forward to trying, as well Leith gave me and other fledgling cooks permission to experiment using left-overs and pantry items--always a useful skill. Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. It worked out well as a free book, but I don't think the content is worth purchasing it and finding a spot for it on your cookbook shelf.

With 82 years' experience of good eating and 60 years of cooking, writing about and judging food, there is no-one who better knows what makes a meal bliss than Dame Prue Leith. If you enjoy ruining perfectly delicious breads with terrible toppings, go crazy, but I am out of here! I cannot bear to throw anything away, and quickly discovered that an assortment of little leftovers in the fridge (say a few prawns, half an avocado and a tablespoon of cream cheese) will make a perfect supper-for-one if piled onto toast spread with mayo.

Probably torturing myself reading this but really at the end of the day toast is toast whether it's gluten free or it isn't. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.Novice cooks will love her laid-back attitude about using bottled, canned and ready-made ingredients in her recipes.