Devil’s toast

A devilishly good brunch dish courtesy of Adam Hyde at The Marwood, Brighton (

Serves: 4


1 tbsp olive oil

4 cooking chorizo sausages

4 thick slices sourdough bread

1 large tomato, sliced

200g goat’s cheese, sliced

1 red chilli, deseeded and finely chopped

1 garlic clove, finely chopped

1 shallot, finely chopped

Balsamic glaze, to drizzle


1. Heat the olive oil in a frying pan and cook the chorizo over a medium-low heat, turning regularly, for about 10–15 minutes, until cooked through. Slice in half lengthways and set aside. 

2. Preheat the oven to 220˚C, gas mark 8. Toast the sourdough, then layer each piece with 2 slices of tomato and some chorizo. Top with a slice of goat’s cheese and scatter the chopped chilli, garlic and shallot over the top.

3. Place on a baking sheet and cook for 6–8 minutes until the goat’s cheese just starts to melt and soften. Drizzle with a little balsamic glaze and serve at once.