The 20 best recipes to put on toast – broken beans, creamy mushrooms, truffled leeks and more

Hot honey and ricotta on toast. Food and prop styling: Polly Webb-Wilson. Photograph: Romas Foord/The Observer

It works for any occasion: breakfast or brunch, a quick lunch, light supper, a snack for any reason. Something on toast ... Words, Nigel Slater says, to carve on his tombstone. He’s a fan, whether infusing cream with shells for a perfect prawn topping or whisking up his brilliant lemon curd. Also making our top 20 are Georgia Levy’s devilled mushrooms, Amy Newsome’s baked-bean twist and Laura Goodman’s ricotta and hot honey. There’s Mat Lindsay’s Aussie take on anchovy toast, and tomatoes in creme fraiche from Joe Woodhouse. Just leave room for a slice with Rebecca Bishop’s cherry amaretto jam.

Hot honey and ricotta on toast recipe by Laura Goodman

Just add zesty orange juice and a few chilli flakes for a tongue-tingling topping (pictured above)

Bruschetta of lentils, balsamic cream and salami recipe by Paul Flynn

Bruschetta of lentils, balsamic cream and salami. Photograph: Romas Foord/The Observer

With its rich topping, a kick of vinegar and spicy cured sausage, this tasty combination is pure comfort

Fennel, tomato and sardine toasts recipe by Flora Shedden

Fennel, tomato and sardine toasts. Photograph: Laura Edwards

A straightforward staple that lends itself to almost endless adaptations

Nigel Slater’s prawn toast recipe

Prawn toast. Photograph: Jonathan Lovekin/The Observer

Celebrate the magic that happens when you mix prawns with cream and dill

Recipe for miso brown butter scrambled eggs by Sophie Godwin

Miso brown butter scrambled eggs. Photograph: Romas Foord/The Observer

Fermented flavours bring the humble egg to life

Georgia Levy’s recipe for creamy devilled mushrooms on toast with a fried egg

Creamy devilled mushrooms. Photograph: Romas Foord/The Observer

Forget the kidneys and cover mushrooms with the classic spicy sauce instead

Tomatoes cooked in creme fraiche with mint on toast recipe by Joe Woodhouse

Tomatoes cooked in crème fraîche with mint on toast. Photograph: Joe Woodhouse

Any tomato will do for this perfect light lunch

Anchovies on toast recipe by Mat Lindsay

Anchovies on toast. Photograph: Patricia Niven

Could this classic be the greatest combination of all time?

Truffled leek rarebit recipe by Lucy Cuthbert and Betty Cuthbert

Truffled leek rarebit. Photograph: Romas Foord/The Observer

For a touch of midwinter magic, try pepping up the humble leek

Gill Meller’s recipe for aubergine on toast with basil, pumpkin seeds and chilli

Aubergine on toast with basil, pumpkin seeds and chilli. Photograph: Romas Foord/The Observer

Roast your aubergines whole in the oven for a variation on baba ganoush

Lamb tartare with pickled cucumbers and amba recipe by Oded Oren

Lamb tartare with pickled cucumbers and amba. Photograph: Issy Croker

A dish that’s super-quick but rich and complex at the same time

Avocado and tahini roasted chickpeas recipe by Emily Kydd

Avocado and tahini roasted chickpeas. Photograph: Louise Hagger

Contrast the smoothness of avocado with a kick of cumin and paprika

Broken beans recipe by Amy Newsome

Broken beans. Photograph: Romas Foord/The Observer

Open a can and create this sweet, smoky and restorative bean dish in a few simple steps

Ravinder Bhogal’s recipe for nori-salata toasts

Nori-salata toasts. Photograph: Romas Foord/The Observer

A vegan take on taramasalata, where seaweed flakes do the heavy lifting

Nigel Slater’s recipe for creamed butter beans and spinach on toast

Creamed butter beans and spinach on toast. Photograph: Jonathan Lovekin/The Observer

A light lunch that combines pickled onion with creamy beans and blue cheese

Angela Hartnett’s recipe for confit garlic and goat’s curd toast

Confit garlic and goat’s curd toast. Photograph: Jonathan Lovekin

The best olive oil and the freshest garlic intermingle to make this first-rate confit

Kaya coconut jam recipe by Mandy Yin

Kaya coconut jam. Photograph: Romas Foord/The Observer

This traditional Malaysian condiment can be made in less than half an hour

Nigel Slater’s recipe for lemon curd

Lemon curd. Photograph: Jonathan Lovekin/The Observer

This little jar of sunshine couldn’t be easier to make at home

Chocolate toast with olive oil and sea salt recipe by Claire Thomson

Chocolate toast with olive oil and sea salt. Photograph: Sam Folan

Use the finest quality chocolate when it’s time for a devilish snack – best consumed late at night

Cherry amaretto jam recipe by Rebecca Bishop

Cherry amaretto jam. Photograph: Romas Foord/The Observer

Gift it or keep this flavoursome jam for yourself – frozen cherries work just as well