Instructions: Focaccia or ciabatta halved lengthways and chargrilled or toasted under the grill Cooked baby beetroot skinned and halved Portobello largecap mushrooms fried with chopped garlic then sliced Slices of soft cheese such as gorgonzola or goats cheese Young beetroot leaves witted in a frying pan with a dash of virgin olive oil balsamic vinegar and seasoning Fruity extravirgin olive oil for dressing

Assemble all the ingredients on the grilled bread in any order you like. Then sprinkle with oil. Serve open or sandwiched.

Cooking is about spontaneity and what you can find that looks good when youre out shopping. A bunch of baby beetroot complete with its deliciously bittertasting leaves a wedge of ripe gorgonzola and some fat portobello mushrooms ended up in my shopping trolley all intended for something or other but not meant to go together. Until that is they happily got together on toast. It seemed the perfect way to use up the leftover cooked beetroot.

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