Bliss on Toast75 Simple Recipes


75 delicious things on toast from beloved British foodie Prue Leith.

There is nothing more comforting and delicious than toast. And when you top it with a few cleverly paired ingredients, it becomes a full meal-not to mention pure bliss. In Bliss on Toast, Great British Baking Show judge Prue Leith toasts sourdoughs, focaccias, baguettes, flatbreads and more, then pairs them with everything from seasonal vegetables to meat and fish. The collection spans healthy, hearty, salty, and sometimes sweet. Ideal for a busy home cook who loves a full and balanced plate, the recipes are incredibly versatile and perfect for any time of the day: tomatoes, shallots, and oregano on black olive toast; grilled chicken tikka with yogurt on naan; smoked salmon, wasabi, and avocado on multigrain bread; and bananas and ice cream with brandy syrup on panettone. Bliss on Toastis as much a toolkit for quick fridge-raids as it is inspiration for seasonal delights. With 82 years’ experience of good eating and 60 years of cooking, writing about and judging food, there is no one who better knows what makes a meal bliss than Prue Leith.

Prue’s varied career and achievements has seen her recently honoured with a Damehood. Known for revolutionising food and restaurants in London early in her career, she is now a judge on The Great British Bake Off, presented Prue’s Great Garden plot and co-hosted Clever Cook, Waste Less. She is a published author of eight novels. Her experience in directing companies, chairing the School Food Trust, and campaigning has equipped her with endless knowledge in so many areas from broadcasting, business and charity.

“Fun and simple for the home cook, while still maintaining the desired wow factor for breakfast, lunch and dinner.”–LA Weekly

“There’s an art to making toast and Prue Leith knows it.”–Yotam Ottolenghi

‘Toast might seem simple, but Prue Leith makes clear, a slice of bread can be the base of plenty of full, delicious plates that range from savory to sweet for anytime of day.”–USA Today

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