Devilled tomatoes on toast

450g cherry tomatoes

2 x 15ml spoon mango chutney pieces, chopped

1 x 15ml spoon Worcestershire sauce

1 x 15ml spoon wholegrain mustard

1 x 15ml spoon orange juice, freshly squeezed

1 x 15ml spoon chives, chopped

1 x 15ml spoon vegetable oil

2 chunky slices granary toast

Pinch of salt

Bowl, spoon, frying pan, toaster.

1. Mix together the chutney, Worcestershire sauce, mustard, orange juice and a pinch of salt.
2. Heat the vegetable oil in a frying pan and fry the tomatoes for 4-5 minutes, stirring frequently until slightly softened.
3. Add the mustard mixture and cook, stirring for a further 4-5 minutes or until the sauce has thickened. Meanwhile put the toast in the toaster.
4. Spoon over warm toast, sprinkle over the chives and serve immediately.

The mustard and Worcestershire sauce give quite a hot, spicy flavour, so reduce these for a milder taste.

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