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Mushrooms

 Pasta with exotic mushrooms

Heat olive oil in a frying pan.Cook a handful of mixed exotic mushrooms for 5 mins.Add crushed garlic and cook on low for 1 min.Add a dollop of double cream,season with salt and pepper and simmer for 2 mins.Toss with cooked pasta of your choice and serve with parmesan.

Balsamic oyster mushroom on bruschetta

Cook a handful of oyster mushrooms in a little olive oil,on a high heat,for 3 mins.Stir in a good splash of balsamic vinegar and season.Simmer for a few minutes more until the balsamic reduces to a sticky glaze.Serve on toasted bruschetta.

Portobello and blue cheese salad

Make a marinade from red wine vinegar,clear honey and olive oil.Stir together with a few chopped thyme leaves.Slice Portobello mushrooms into strips and marinate for an hour.Remove from the marinade then dry fry over a high heat for 3 mins on each side.When cooked,toss them though a pack of mixed salad leaves and crumble over some French blue cheese.Drizzle on the pan juices as a dressing and sprinkle with chopped dry roated nuts.Serve

Enoki,tofu and pak choi broth

Mix half a veg stock cube with 400ml  boiling water and a dash of soy sauce.Bring to a simmer and add cubed tofu,grated ginger,a squeeze of lime and Enoki mushrooms..Simmer for 5 mins,stir in a few pak choi leaves and serve.

 

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1 med egg,beaten

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Vegetarian scotch broth

2tbsp oil
1 med onion,chopped
1 small leek,sliced
150g carrots,cut into small cubes
125g swede,cut into small cubes
100g great scot pearl barley
100g great scot dried green lentils
few sprigs thyme
1.2 litres veg stock
200g bag sliced curly kale
crusty bread to serve

Heat oil in a large pan and cook onion and leeks until soft.Add carrots and swede and cook for 2-3 min.Stir in barley,lentils,thyme and stock and bring to the boil for 5 min.Cover the pan,reduce the heat and simmer gently for 35 min.Add the kale and cook for 10-15 min or until the barley and kale are tender.Serve with crusty bread.

CHEAT'S BANOFFEE PIE

4 bananas,sliced
300ml whipped cream
250g pack digestives
1 can of carnation caramel
100g melted butter
some chocolate

Crush the biscuits in a bowl and add the butter.Press into a round cake tin (20cm) then leave to set in the fridge.Spread the carnation caramel straight from the tin onto the base,top with the slice bananas.Finish by spooning on the cream and grating over the chocolate.