Place all the slices on a baking sheet lined with a paper towel. Sprinkle a bit of salt on top and let it sit for about 10 minutes. Don't go overboard with the salt, just a light sprinkling is enough.

A fudgy, molten cross between a chocolate cake and a pudding. It's the perfect big-batch dessert for a dinner party, or ...

To make two to three servings (three to four toasts), you’ll need: ...

This produces two small triangular slices and a diamond-shaped piece. The diamond can then be cut in half, producing two more triangular slices. Jemma explained: "It's a really simple way to make ...

In her new cookbook, "Life's Too Short to Stuff a Mushroom," chef and TV host Prue Leith reveals clever cooking tricks and shortcuts from her 65-year culinary career.