A jet-lagged dinner for one (Mr. Meg is currently working far from Bristol, so not here during the week) would ordinarily mean cereal eaten while standing in the kitchen, but I was inspired by a lazy page-through of the October chapter of Nigel Slater’s Kitchen Diaries to make mushrooms on toast. It was billed as a very simple yet tasty supper, and indeed it was.
My interpretation: chop one clove of garlic, simmer gently in a goodly amount of butter for a couple of minutes, slice mushrooms, add to garlic and butter, stir a bit until they go soft, add lots of chopped flat leaf parsley and remove from heat. Toast bread (something chewy and artisan, for preference), butter lightly (butter butter butter mmmmmmmm), plop mushroom mixture on top, season with salt and pepper.
Leave washing-up for the next day.