Inspired by a recent trip to Adelaide, South Australia we enjoyed these for a late (and slightly unusual) breakfast, but really they are so amazing you could eat any time of the day.

We have toasted thin slices of focaccia so the bread is delicately crisp when toasted and easy to bite, rather than super crunchy 'slabs' of over baked toast.

Makes 8

INGREDIENTS

Cauliflower puree
½ cauliflower (about 350g), cut into florets
1 teaspoon best quality chicken stock powder
4 tablespoons sour cream
25g butter, slightly softened

Toasts
8 very thin slices of focaccia, brushed with olive oil and toasted in the oven
8 good quality, fat juicy anchovy fillets, drained
A few sprouted pea shoots (tendrils), picked - or picked fresh dill
A small handful of flat leaf parsley leaves, finely chopped
Finely grated zest of a washed lemon

METHOD

Make the cauliflower puree, bring a saucepan of water to the boil (gauge about how much water you will need to just cover the cauliflower), and add the cauliflower and stock powder. Cover and bring to the boil then lower the heat and cook the cauliflower until very soft, 10-12 minutes. Remove from the heat and drain very well.

Put the cauliflower in a food processor along with the sour cream and butter and process until very smooth. Taste and add salt, if needed. (This will depend on the stock you use).

To assemble - spread or pipe (using a piping bag and plain 1cm nozzle) the cauliflower puree onto the toasts. Top each with an anchovy fillet then the pea shoots. Finish with the parsley and lemon zest. Serve immediately.