You will need

250g cherry tomatoes, preferably on the vine
Olive oil 
Sea salt and freshly ground black pepper
500g mixed mushrooms
1 clove garlic
Butter
Sourdough toast
25g flat-leaf parsley, chopped

Method

1. Preheat the oven to 200°C/400°F/gas mark 6. Place the tomatoes, still on their vine, into a roasting dish. Drizzle over olive oil, scatter with salt, and put into the oven to roast for 20 minutes.

2. Roughly slice the mushrooms into large, bite-sized pieces. Finely chop or press the garlic. Melt 25g butter, along with two tablespoons of olive oil, in a large frying pan. Add the mushrooms and fry quite vigorously for around 10 minutes, stirring and turning from time to time, until they begin to shrink and colour, adding more oil if necessary. When they’re nearly done, add the garlic and toss, frying for a couple of minutes more.

3. Butter your toast, and divide the mushrooms and tomatoes between the slices, scatter with the parsley and add salt and fresh pepper to taste.