Savoury Blue Cheese, Celery and Mushroom toasts

(SERVES 4)

• 225 g/8 oz button mushrooms, sliced
• 2 celery sticks finely chopped
• 300 ml/ ¼ pt/ 1/ ¼ cups vegetable stock, made with 1 stock cube
• Salt and freshly ground black pepper
• 2.5 ml/ ½ tsp dried mixed herbs
• 15 ml/1 tbsp chopped parsley
• 30 ml/2 tbsp cornflour (cornstarch)
• 30 ml/2 tbsp skimmed milk powder (non-fat dried milk)
• 60 ml/4 tbsp cold water
• 4 slices toast
• 50 g/2 oz / ½ cup blue cheese, crumbled
• Tomato slices
• Onion Rings

Put the mushrooms in a pan with the celery and stock. Bring to the boil, reduce the heat and simmer gently for 10 minutes. Add salt and pepper to taste, the mixed herbs and parsley. Blend the cornflour with the milk powder and water until smooth. Stir into the pan and bring to the boil, stirring until thickened. Simmer for 2 minutes. Place the toast on four serving plates. Spoon the mushroom mixture over. Top with the blue cheese and flash under a hot grill (broiler) until melted and bubbling. Garnish with tomato slices and onion rings and serve.