Fay says: "Feel free to get up early and forage bare foot in the forest for some mushrooms or... just buy in a pack from your local supermarket. This tastes luxurious but takes just minutes to cook."
1 tsp Lactofree spreadable
100g wild mushrooms
2 sprigs thyme
1 tbsp Lactofree cream
1 tsp Dijon mustard
2 slices sourdough, toasted
30g Lactofree cheese
1. In a non-stick frying pan melt the butter, then throw in your thyme leaves and mushrooms to fry for 3 minutes until soft. Add a splash of cream and a dollop of mustard.
2. Divide the creamy mushrooms and pile onto a piece of toast, then grate the cheese over to cover.
3. Pop under the grill for just a couple of minutes until it starts to brown and bubble.
4. Season and Serve