Bacon and Tomato Rolls with Mushrooms

(SERVES 1)

• 4 large, mushrooms
• 60ml/4 tbsp water
• Salt and freshly ground black pepper
• 2 lean rashers (slices) streaky bacon, rinded
• 4 cherry tomatoes
• 1 slice toast and a scraping of low-fat spread

Peel the mushrooms and remove any stalks. Place in a frying pan (skillet), gill sides up,
with the water and a little salt and pepper. Cover and cook gently for 5 minutes or until
the mushrooms and tender. Remove the lid and boil rapidly until the liquid has evaporated.
Stretch the bacon with the back of knife. Cut into halves and roll each piece around a
cherry tomato. Secure with a cocktail stick (toothpick) if necessary. Place on the grill
(broiler) rack and grill (broil) until the bacon is crisp and brown. Transfer the mushrooms
to warmed serving plates, grill sides up, and lay the bacon rolls on top. Serve with the
toast.

Serving suggestion: coffee or tea.