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. For this book, along with the titles and lovely photos, there are written, easy to follow instructions. 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. A bit of leftover stew that is not enough for two can easily be stretched if spread on goodly slices of focaccia. Known for revolutionising food and restaurants in London early in her career, she is now a judge on The Great British Bake Off, presented Prue's Great Garden plot and co-hosted Clever Cook, Waste Less.

Of course if you have any great ideas or recipes please share them……we might be able to produce the book a lot sooner! We don’t share your credit card details with third-party sellers, and we don’t sell your information to others.

Fun and simple for the home cook, while still maintaining the desired wow factor for breakfast, lunch and dinner. I was lured in by the dish on the cover, but it isn't a great representation of the recipes to be found inside. And because even fanatical cooks like me get sick of cooking sometimes, beans on toast seems a great option, or just making toast toppings out of what’s in the fridge. With easily swapped components, the sky's the limit for creating these elevated, simple-to-build, open-faced eats.

And if you top it with a few cleverly paired ingredients, it can be 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. 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. As a child I'd toast bread or an English muffin, top it with tomato slices and cheddar cheese, and pop it under the broiler. The recipe that looks really yummy right now is toasted panettone with bananas sautéed in butter, syrup and vanilla ice cream.

Toast might seem simple, but Prue Leith makes clear, a slice of bread can be the base of plenty of full, delicious plates that range from savory to sweet for anytime of day. The photographs are lovely, and some of the combinations are intriguing, but this could just as easily have been a list. If you enjoy ruining perfectly delicious breads with terrible toppings, go crazy, but I am out of here!

Leith has crafted an alluring assortment of toasts that could keep one satisfied for an easy-to-make breakfast, lunch, or dinner, days on end. I hadn’t thought to put blackberries with my Camembert toast – but I shall remedy that with the next punnet of blackberries I get my hands onto. Bliss on Toast is as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights.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. Can’t believe that a modest idea I had about a monthly recipe in the Oldie, consisting of delicious stuff on toast for Sunday night suppers, has turned into a really lovely little book.