Prue Leith’s new cookbook pays homage to the humble slice of toast 🍞
Butter, for spreadingA few mint or coriander leaves Mix the yoghurt, lemon juice and tikka paste together and reserve half of it for later. Turn the chicken thighs in the rest and spread them out on an oiled baking tray. Roast for about 35 minutes until brown and cooked through . Slice each thigh into three.Pile the chicken on to the breads, seasoning with a little salt and pepper. Top with a dollop of the reserved yoghurt, chilli and herbs.
Fry the bacon in a little fat until it is crisp all over. Lift out the rashers, allow to cool, then chop them up. Mix the potato, green vegetables and bacon bits together. Taste the mixture and add salt and pepper as necessary. Shape into two patties each about 2.5cm thick. Fry the bread on both sides in the bacon pan, adding a little more fat if needed, then put them on separate, warm plates. In the same pan, fry the potato patties gently to brown both sides and heat through. Put them on top of the bread.
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