Nobody fancies slaving over a hot stove after a long day in the office or looking after the kids. But rather than stick another ready-meal in the microwave, why not try this fast-and-fabulous supper? It only takes five minutes to prepare, and the tantalising combination of mushrooms, cream and pesto turns it into a sumptuous feast for all the senses.

Creamy chargrilled aubergine pesto mushrooms on toast

Ingredients (to serve one)

Olive oil; knob of butter; 1 garlic clove, sliced; 2 tbsp Sacla' chargrilled aubergine pesto; 1 tbsp double cream; 1 portobello mushroom, sliced; slices of ciabatta bread, toasted; thyme sprigs to garnish

Method

1. First place the oil and butter in a saucepan over a low heat. Add the garlic and cook for one to two minutes.

2. Now add the mushroom slices and cook for a further three to four minutes.

3. Next add the chargrilled aubergine pesto and cream to the pan, and simmer.

4. To serve, simply place the toasted ciabatta bread on a plate and top with the creamy mushrooms. Finish with a sprig of thyme - and enjoy!

Want more? Italian food company Sacla' has produced a fantastic range of recipes called 'Perk up with Pesto'. For more information, go to www.italianfoodlovers.com.