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    Devil’s toast

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    Devil’s toast

    A devilishly good brunch dish courtesy of Adam Hyde at The Marwood, Brighton (themarwood.com).

    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.

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