Less of a dinner, more of a light lunch or hearty midweek snack, toasted muffins piled with a creamy, cheesy cargo tick every box for me. Thinly slice 300g of small, brown mushrooms. Pull the leaves from a handful of thyme leaves – you need about 2 tsp. Warm 4 tbsp of olive oil in a shallow pan, add the mushrooms, thyme, a little black pepper and then let them cook, with the occasional stir, for about 7-10 minutes until they are soft and golden brown. Split and toast 4 toasting muffins. In a small bowl cream together 100g of soft, creamy blue cheese, such as gorgonzola, with 50g of soft butter. Spread it thickly on the muffins and place them on a baking sheet or grill pan. Squeeze a little lemon juice over the mushrooms, then divide them between the muffins. Place the muffins under a hot grill for a couple of minutes, until the gorgonzola butter starts to melt. Muffins with leeks and Caerphilly. Cook a large, thinly sliced (and thoroughly washed) leek in butter until soft and sweet. Stir in 1 tbsp of flour, cook for a minute or two then add 200ml of double cream, a large handful of grated Caerphilly and a tbsp or two of Dijon mustard. Spoon over the crumpets and serve. Sliced mushrooms, cooked with a little garlic and thyme, then piled on to hot toasted muffins is just about as good as it gets, but I sometimes add a few snippets of smoked streaky bacon, letting it cook to a crisp. I sometimes swap the toasting muffins for crumpets, letting the filling trickle down into the holes.