Canny Cook: Tomatoes, butter beans and creme fraiche on sourdough, feeds two for £1.97 per person

I’m in a bit of a cooking rut at the moment. It happens every few months. I just lose my usual enthusiasm for making meals.

It can last a week or so and I know I’ll always get my verve back, so I try not to feel too guilty about it and just roll with the apathy. It explains why my menu over the past few days might best be summed up as ‘a variety of things on toast’.

This may not sound like a particularly balanced way to eat – toast gets a bad rap as a bit of a lazy, non-nutritious option – but I think I have mastered the art of making it into a wholesome meal in its own right.

Firstly, if toast is to be the main event then I think it is perfectly justifiable (advisable even) to spend money on the bread.

There is no comparison between mass-produced loaves and a tangy, chewy slice of handmade sourdough. That sorted, I suggest sticking to a simple topping formula of protein plus vegetable to ensure a good nutritional balance.

Recent highlights have included hummus and hard-boiled eggs with chilli sauce, soft goat’s cheese and pickled beetroot, and prawn cocktail with spring onion and avocado.

The butter bean recipe featured right is also a regular. It’s a fallback favourite that comes out in my kitchen throughout the year, whenever I’m not in the mood to cook a full meal.

Method

Heat 2 tbsp olive oil in a large saucepan over a medium-high heat. Add 2 finely sliced garlic cloves and fry for 30 seconds, then add the cherry tomatoes (halved or quartered) and a pinch of salt. Fry for 2-3 minutes until they start to soften and the garlic is fragrant and turning golden. 

Drain the butter beans, rinse them and add to the pan. Stir occasionally over the heat for a couple of minutes. Add a splash of water if the mixture starts to look dry at any point.

Lower the heat and stir the crème fraîche into the pan. Warm everything through and season with salt and pepper to taste. 

Spoon on to slices of the toasted sourdough and serve immediately. Some chopped basil or parsley goes nicely on top; alternatively, a few curls of cured ham.

• Do you have a great recipe for eating well and cutting food bills? Email [email protected]. If we print it here, we’ll send you a bottle of champagne