Around Saddleworth & Tameside

Around Saddleworth & Tameside Magazine

FEATUREDFood & Drink

Top Five Toasty Treats

We all love a bit of toast, but sometimes we just want a little bit more, so here are our Top Five Toasty Treats!

The Classic Tuna Melt

By Sarah Cook

 If you like a little more texture to your toastie make it in a frying pan. It also works well with a tablespoon of finely diced celery folded through the filling.



80g tinned tuna, drained

1 spring onion, thinly sliced

1 heaped tsp diced red onion or shallot

50g/1¾oz extra mature or mature cheddar, grated

1 tbsp mayonnaise

tiny squeeze lemon juice

2 thick slices white or wholemeal bread

1 tbsp butter, softened

1 tsp olive oil

salt and freshly ground black pepper

  1. Tip the tuna into a bowl with the spring onion, red onion and cheddar. Use a fork to flake apart the tuna and mix everything together. Add the mayonnaise, lemon juice, lots of pepper and a little pinch of salt and fold together.

  2. Sandwich the filling between the two slices of bread, then butter the outsides of the sandwich.

  3. Heat the oil in a frying pan over low heat. Add the sandwich and immediately sit a clean, small, flat-bottomed saucepan on top with a tin inside to squash the toastie down. Fry for 4–5 minutes, or until the bottom is crisp and golden and the filling is starting to ooze – if it browns quicker than this the filling won’t be melted enough. Flip and repeat to cook the other side. If it’s perfectly toasted but the filling is not quite melted enough, pop in the microwave for a minute. Serve immediately.

Smashed Avocado on Toast

By Rebecca Sargent

So simple and delicious, this is perfect when you need a quick and nutritious breakfast or snack.



1 ripe avocado, peeled and de-stoned

1 pinch dried chilli flakes

½ small garlic clove, finely grated

½ lime, juice only

sea salt

extra virgin olive oil

1 slice sourdough, toasted

few sprigs fresh coriander, chopped

  1. Place the avocado in a bowl and add the chilli, garlic, lime juice, salt and a drizzle of extra virgin olive oil. Mash with a fork to the desired consistency. It can be as chunky or smooth as you like.

  2. Spread on the toast and garnish with coriander leaves.

Spicy Beans on Toast

By Gino D’Acampo

Looking for something a bit different for brunch this weekend? Try beans on toast with a spicy Italian twist.



For the toast

2 diagonal slices ciabatta or baguette

2 tbsp olive oil

1 garlic clove

For the spicy beans and spinach

1 tbsp olive oil

1 tsp dried chilli flakes

¼ onion, chopped

1 garlic clove, finely chopped

100g/3½oz spinach

55g/2oz kidney beans from a tin, rinsed and drained

1 tsp chopped parsley, to garnish, optional

salt and freshly ground black pepper


  1. Rub the bread with the olive oil and season with salt and pepper. Heat a frying pan until smoking and chargrill the bread for 1 minute on each side until crisp and golden-brown. Rub the clove of garlic on both sides of each toasted ciabatta slice and set aside in a warm place.

  2. For the spicy beans and spinach, heat the oil in a frying pan over a high heat. Add the chilli flakes, onion and garlic and fry until softened.

  3. Add the spinach and beans and cook until the spinach has wilted and the beans are warmed through. Drain out any excess moisture and season with salt and pepper.

  4. Put the toast on a plate, spoon over the beans and spinach mixture, then sprinkle over the parsley and serve.


Garlic Roasted Mushroom on Toast

By Rebecca Sargent

This is easy enough to make on a weekday, just pop the mushrooms in the oven while you get ready.



2 portobello mushrooms, whole

1 garlic clove, thinly sliced

2 tsp olive oil

1 slice sourdough, toasted

sea salt and freshly ground black pepper

  1. Preheat the oven to 200C/180C Fan/Gas 5.

  2. Place the mushroom on a baking tray and sprinkle the garlic over them. Drizzle with olive oil, season with salt and pepper and place in the oven for 20 minutes.

  3. To serve, place the mushrooms on top of the toast and season to taste.

Scrambled Egg on Toast with Smoked Salmon

By Brian Turner

This breakfast is the perfect brain food for when you have a challenging day ahead, plus it’s super easy to make.



For the scrambled eggs

1 tbsp butter, plus extra for spreading

2 large free-range eggs

1 tbsp milk

1 slice wholemeal bread, toasted

2 slices smoked salmon

salt and freshly ground black pepper


  1. For the scrambled eggs, melt the butter in a saucepan over a low heat.

  2. Add in the eggs, stirring constantly. Cook the scrambled eggs slowly to make sure they stay creamy – no less than 5 minutes. Once thick add the milk. Remove from the heat and season with salt and pepper.

  3. To serve, put the slice of toast in the middle of the plate. Spoon over the scrambled eggs, place the smoked salmon on top and season with lots of black pepper.


For more tasty recipes visit:

Leave a Reply

Pin It on Pinterest