The weather hasn't at all been at all like the promised summer that I was expecting on my return to London. Sunday, the day that I arrived was more like winter, cold and rainy, but with the promise of improvement. There's always a promise of improvement with the English weather, if it eventuates or not is another matter entirely.
My first two days in London have been something of a blur, with catching up on sleep at the top of my to do list. Coming back here is almost like coming back home, a home away from home, which for someone as fearful of flying as myself is quite an achievement.

On my return to Hampstead I always for some reason end up in Carluccio’s on Roslyn Hill Road NW3, it has become my everyday coffee shop and first port of call when I arrive back in Hampstead. What I love the most about it is the Italian simplicity, and of course the double short blacks which aren’t all that bad either. Coming as all espresso’s should, with a tall glass of water, to cleanse the palate. There are two blends to choose from, both excellent.

After a long flight, a change of time zone and a five thirty in the morning arrival time I'm usually left wandering the empty streets of Hampstead waiting for the anything to open. Hungry and tired, I always start with mushrooms and eggs on toast, the perfect remedy for airplane food. So simple but truly delicious. I love mushrooms and use a mix of Swiss Browns or portobello’s, but griolles or any other meaty mushroom will do. Thickly cut and meaty they have great flavour and texture. Add some poached organic free-range eggs or Parmesan cheese, a little rocket and you have a fantastic meal.

Sautéed Mushrooms on toast. '

Use meaty mushrooms like Swiss browns as they tend to have good flavor and texture. As they have a fair amount of water I always start my mushroom in extra Virgin olive oil and slowly cook them until they lose some of this water which improves the texture and concentrates the flavour. I then add parsley, garlic, sea salt and freshly ground black pepper right at the end to add a freshness, whilst a knob of butter adds richness and mouth feel.

Serves 2

300g of mixed meaty mushrooms
Good quality Extra Virgin olive oil
Malden sea salt flakes
Freshly ground black pepper
¼ a bunch of washed and roughly chopped flat leaf parsley
1 clove chopped garlic
30grams of cultured butter
Good quality thickly cut sourdough toast.
4 organic free range eggs
30grams freshly grated Parmesan cheese
a little wild rocket to serve.

Method

Quickly wash and dry mushrooms to remove any surface dirt. Remove stems and chop into thickish slices around ¾ of a centimetre thick. If they are too thin they will lose texture once cooked.

Heat oil in a heavy fry pan when just starting to move add the mushrooms, careful not to overload the pan as the mushrooms will sweat and you won't achieve a beautiful caramelised flavour.

Add a pinch of salt and allow to cook on a gentle heat until the mushrooms are nice and brown.
Add the garlic, pepper, parsley and butter. Toss for a moment on the heat. They are ready to serve.

Meanwhile toast the bread and either rub with oil or spread with butter.

If having eggs; Bring a large pot of water to the boil with a liberal splash of good white wine vinegar. Turn the heat down to a gentle simmer. With a spoon make a whirlpool in the centre and carefully drop in the eggs one at a time. Cook until desired. Remove and drain on kitchen paper to remove excess water. Use the freshest eggs possible to get the best results.

To serve: place the toast on the plate and top with the mushrooms. Sprinkle with a little cheese if desired. Place the eggs next to the toast with a little wild rocket. Dress with a little extra olive oil, parsley, sea salt and pepper.

Enjoy