Bonnie Chung served up tasty miso butter mushrooms with whipped tofu on toast on Sunday Brunch.

The ingredients for the miso mushroom topping are: 1 large banana shallot, finely sliced lengthways, 35g organic White Miso, 35g soft, unsalted butter, A grind of black pepper, 200g of mushrooms( a mix of chestnut mushrooms and king oyster mushrooms, roughly slice your chestnut mushrooms and 1cm dice your king oyster mushrooms), 2 tablespoons of olive oil for cooking and 1 tbsp of finely chopped chives.

For the Whipped Tofu Topping: 150g silken tofu, drained, ½ tbsp of fresh lemon juice, A grind of black pepper and 1 teaspoon of flaked maldon salt.

To serve: 2 large Burford Brown eggs, soft-boiled, 2 tbsp of chopped fresh chives and 2 large long slices of sourdough toast.

See recipes by Bonnie in her book titled: Tofu Tasty: Imaginative tofu recipes for every day available from Amazon now.