Mushroom paté piped and garnished

A couple of tips before I show you ...

*A glug refers to liquid, usually oil or alcohol too in my culinary book. If you want to be reasonably accurate then a glug is what I'd call a generous tablespoon.

*A word about dry sherry. If you're not a sherry drinker – not my favourite tipple – then you might find it useful to know that, for the purpose of this recipe, and anything to do with enhancing the flavour of mushrooms, fino is the driest followed by manzanilla and then amontillado – any of the three will do very nicely. Alternatively you could use a glug of a good red wine.

A photo … you eat with your eyes …

How good does the paté look garnished with the sweet, baby orange pepper thinly sliced?

All that's left to do is to pipe onto crostini and garnish!

Next paté coming up …

Piped patés!

Alternatively you could be “cheffy” and forget the faff and make different patés – piped and topped with appropriate garnish they look very professional but most of all yummy!

I'd bake the bread slices without the paté topping so that it is crispy and allow it to cool.

Here are three easy, peasy recipes.

Mushroom paté

250g chestnut mushrooms

250g cream cheese

4 cloves of roasted garlic

30g unsalted butter

a glug of extra dry sherry*

salt and black pepper

2 tsps of tapenade – optional

For garnish thinly sliced circles of

sweet baby peppers

Trim the mushrooms, clean and then slice finely. Using a medium frying pan – mine measures 28cms in diameter - melt the butter and then add the sliced mushrooms with the garlic and sauté. Mushrooms release liquid and they need to be sautéed until it has disappeared – 10 minutes. 7 minutes into the cooking time add a glug of sherry. Continue sautéeing until the sherry has been absorbed – 3 minutes.

Let the mushrooms cool.

Blitz the mushrooms in a food processor, add the cream cheese and blitz again. Season to taste and leave to cool. Decant the paté into a piping bag with any leftover into a box and fridge until required.

Ready for action!

The final two soups …

I couldn't “do” soups without a couple of my favourites – the first of which is :

Cream of Mushroom Soup

Serves 4

1 onion, finely chopped

225g mushrooms, finely sliced

50g unsalted butter

1 tbsp flour

1 litre of milk or vegetable stock

120ml double cream

grated nutmeg

chopped flat leaf parsley

salt and black pepper

Sauté the onion and mushrooms in the butter. Cook slowly with a lid for 10 minutes. Add the flour. Pour on the liquid. Simmer for 15/20 minutes. Season well. Add the cream.

If you wish you can purée the soup if you prefer a smoother texture.

A tip or two for mushroom soup. You can use mushrooms that are past their best – they have a great flavour. A drop of either dry sherry or red wine enhances the flavour of mushrooms – in soups and in sauces – my personal favourite is the dry sherry, but don't be too heavy handed.

The ladle trick. If you are ladling soup, dip your ladle ¾ full, lift out of pan, count to three – hey presto - no drips.

These days we live in a world where we expect perfectly formed, pristine fruit and vegetables, sadly to achieve this result they are “forced” i.e. grown artificially, the result of which is there is little or no flavour. I have a vibrant memory as a child on holiday with my family. Grandad Jack went mushrooming every morning – some days slim pickings, others not. I can still smell those mushrooms cooking – mouthwatering!

By the way - DON'T PICK MUSHROOMS UNLESS YOU KNOW WHAT YOU'RE DOING!

Here's a thought - if you live near a market selling fruit and vegetables, check out whether you can get hold of a box of mushrooms – I say box, it actually is a basket shape made out of cardboard. Weight-wise probably about 1–1.5kg. Usually these mushrooms are a bargain because they are not what we'd call Grade 1 – in other words past their best.

Turn that box of mushrooms into a stock and freeze it – freeze it in small amounts – it's much more convenient. Freezing intensifies the flavour and you can use the stock for soup or a mushroom sauce. If you're a lover of steak then a mushroom sauce is the perfect partner.

Finally, there's the Carrot, Coriander and Chickpea – or “CCC”!

More snacky stuff – the photos Part II

Nearly there – it's a really easy recipe and very tasty – for meat eaters and vegetarians alike.

There's nothing like a crisp, cooked bottom!

You will achieve 530g of filling approximately – if you have leftovers freeze and then fold through pasta for a speedy supper.

You may not want six morsels – if you don't – bag and freeze the cooked pastry bottoms and lids too - as well as boxing and freezing the filling for another day.

When it comes to kitchen kit, the tartlet tins used were a great investment. They have loose bottoms, are a good weight and non stick.

It's the ultimate snack - ticks all the boxes and is definitely a “cheap and cheerful” recipe.

More snacky stuff - the photos Part I

Mushroom and Walnut Morsels

There are lots of photos, it's just to show you how easy this recipe is!

Doesn't look much at the moment does it? Have a look at the final photo guide – I hope you'll change your mind.

More snacky stuff – the method

It makes sense to me to begin with lining your tartlet tins and blind baking which means you can prep your filling whilst they are in the oven – sounds like a plan – I hate wasting time!

Method :

The pastry

Pre-heat your oven 180fan/200c/Gas 6.

Make sure your pastry has been allowed to come to room temperature – it's easier to handle and it won't break. Dust your tartlet tins with flour – on a non stick tin it's an extra “insurance” to prevent sticking. Cut out your six large circles and ease gently into the tins. Press a square of foil into each tin and then add rice to each to weigh down. You'll also need six smaller “lids” using the smaller cutter, then egg wash and sprinkle with Nigella seeds. Bake both the bottoms and the tops for 20 minutes and check. You may need an extra 5 minutes depending on your oven. Remove the foil and rice and discard. Allow to cool.

The filling

Whilst your pastry is cooking you can prep your filling.

Melt the butter and rapeseed oil in a large saucepan (I used 20cms in diameter) add the onions and soften for 2/3 minutes. Set aside in a bowl, leaving behind the residue of butter and oil. Add the chopped mushrooms, season with salt and black pepper and cook for 2/3 minutes. Add a glug of sherry (or red wine) and then let the mushrooms cook, absorbing the liquid. You don't have to add the alcohol but what is certain is that it brings out the flavour of the mushrooms. Add the onions and walnuts, check your seasoning and adjust to your taste. Add the parsley and then the cream and heat gently stirring, then add the cornflour a little at a time until you get a rich thick filling.

Cool and then fridge – leave in the pan if you intend to serve that day.

When you're ready to assemble place your tart base on a baking sheet, add a scoop of filling and then gently add your lid. I used a heaped ice cream scoop, measuring 5cm in diameter for portion control. Bake in a pre-heated oven as above for 15 minutes and then serve.

Photo-guide up next ...

More snacky stuff for the summer

Retro buffets – do you remember them? An integral part of any buffet back in the day was a mushroom vol au vent. The puff pastry case was true to it's name - “fly in the wind”, they were so light.

Here's another use for that puff pastry sheet stashed in your freezer. Each element can be made when you've time and then all that is required is the assembly.

Mushroom and Walnut Morsels

Makes 6 individual tarts

320g puff pastry sheet

250g chestnut mushrooms, chopped

glug of dry sherry (or red wine) optional

half a sweet onion, finely chopped

100g walnuts, finely chopped

15g unsalted butter

drop of rapeseed oil

salt and black pepper

parsley – 1 tbsp flat leaf chopped finely

or less if you want to use dried

200ml double cream

1 tsp cornflour, slaked

Nigella seeds

1 egg, beaten

Kit required

6 tartlet tins - 10cm diameter

2 cutters – 10cm and 6.5cm

foil squares and rice for blind baking

Method next ...

Easy peasy photos!

Pushed for time – need inspiration? Take 150g of your paté, loosen it with 150g of double (heavy) cream and warm through. Hey presto, you have a mushroom sauce to serve with cooked chicken, Quorn fillets or fold through pasta.

By my reckoning a mid week supper would probably take the time it takes to cook the pasta and warm the sauce.

That's got to be a result!

Here are three easy, peasy paté recipes.

The first :

Mushroom paté

250g chestnut mushrooms

250g cream cheese

4 cloves of roasted garlic

30g unsalted butter

a glug of extra dry sherry*

salt and black pepper

2 tsps of tapenade – optional

Trim the mushrooms, clean and then slice finely. Using a medium frying pan – mine measures 28cms in diameter - melt the butter and then add the sliced mushrooms with the garlic and sauté. Mushrooms release liquid and they need to be sautéed until it has disappeared – 10 minutes. 7 minutes into the cooking time add a glug of sherry. Continue sautéeing until the sherry has been absorbed – 3 minutes.

Let the mushrooms cool.

Blitz the mushrooms in a food processor, add the cream cheese and blitz again. Season to taste and leave to cool. Decant the paté into pots or boxes to suit and fridge until required.

Serve with whatever form of bread that takes your fancy.

*A glug refers to liquid, usually oil or alcohol too in my culinary book. If you want to be reasonably accurate then a glug is what I'd call a generous tablespoon.

*A word about dry sherry. If you're not a sherry drinker – not my favourite tipple – then you might find it useful to know that, for the purpose of this recipe, and anything to do with enhancing the flavour of mushrooms, fino is the driest followed by manzanilla and then amontillado – any of the three will do very nicely. Alternatively you could use a glug of a good red wine.

Photos up next ...

Two loaves!

Here are the two loaves fresh out of the oven :

Here's one of them sliced and ready to be devoured!

My immediate instinct is to slice, butter and consume – cook's privilege surely!

However – stoically I resisted and in the interests of all things practical - I also foil wrapped a loaf and popped into the freezer.

The verdict – not that I am in any way biased you understand – the ability to freeze the loaf is an added bonus – you can use one and freeze the other.

Here's the veggie option I mentioned - top a toasted slice and add mushrooms in balsamic :

Mushrooms in Balsamic

Serves 4 as a topping

4 tbsp rapeseed oil

500g chestnut mushrooms, sliced

4 cloves of garlic or paste

pinch of salt

4 tbsp balsamic vinegar

2 tbsp soft brown sugar

60g shaved parmesan

Heat the oil in a frying pan, add the mushrooms and garlic and a pinch of salt. Cook on high for 5 minutes until browned. Mix the vinegar with the sugar and pour over the mushrooms. Stir until syrupy – 1-2 minutes – toast your slices of Cheese and Onion Muffin Loaf under the grill and top with the mushrooms, garnish with shaved parmesan.

Variety is the spice of life!

Chapter XX – the photos – a retro idea

Mushroom and Walnut Morsels – the photos

I'm sorry that there are lots of photos, it's just to show you how easy this recipe is.

Doesn't look much at the moment does it? Have a look at the final photo guide – I hope you'll change your mind.

Nearly there – it's a really easy recipe and very tasty – for meat eaters and vegetarians alike.

There's nothing like a crisp, cooked bottom!

You will achieve 530g of filling approximately – if you have leftovers freeze and then fold through pasta for a speedy supper. You may not want six morsels – if you don't – bag and freeze the cooked pastry bottoms and lids too - as well as boxing and freezing the filling.

When it comes to kitchen kit, the tartlet tins used were a great investment. They have loose bottoms, are a good weight and non stick.

It's the ultimate snack - ticks all the boxes.

Phew – that's the end of the “cheap and cheerful” series – for the moment. I hope you've been able pick up an idea or two and save yourself some dosh too!

Now it's time to dust off your slow cooker ...

Chapter XIX – handy snacks and lunches – a retro idea

Retro buffets – do you remember them? An integral part of any buffet back in the day was a mushroom vol au vent. The puff pastry case was true to it's name - “fly in the wind”, they were so light.

Here's another use for that puff pastry sheet stashed in your freezer. Each element can be made when you've time and then all that is required is the assembly.

Mushroom and Walnut Morsels

Makes 6 individual tarts

320g puff pastry sheet

250g chestnut mushrooms, chopped

glug of dry sherry (or red wine) optional

half a sweet onion, finely chopped

100g walnuts, finely chopped

15g unsalted butter

drop of rapeseed oil

salt and black pepper

parsley – 1 tbsp flat leaf chopped finely

or less if you want to use dried

200ml double cream

1 tsp cornflour, slaked

Nigella seeds

1 egg, beaten

Kit required

6 tartlet tins - 10cm diameter

2 cutters – 10cm and 6.5cm

foil squares and rice for blind baking

Method next!

It makes sense to me to begin with lining your tartlet tins and blind baking which means you can prep your filling whilst they are in the oven – sounds like a plan – I hate wasting time!

The pastry

Pre-heat your oven 180fan/200c/Gas 6.

Make sure your pastry has been allowed to come to room temperature – it's easier to handle and it won't break. Dust your tartlet tins with flour – on a non stick tin it's an extra “insurance” to prevent sticking. Cut out your six large circles and ease gently into the tins. Press a square of foil into each tin and then add rice to each to weigh down. You'll also need six smaller “lids” using the smaller cutter, then egg wash and sprinkle with Nigella seeds. Bake both the bottoms and the tops for 20 minutes and check. You may need an extra 5 minutes depending on your oven. Remove the foil and rice and discard. Allow to cool.

The filling

Whilst your pastry is cooking you can prep your filling.

Melt the butter and rapeseed oil in a large saucepan (I used 20cms in diameter) add the onions and soften for 2/3 minutes. Set aside in a bowl, leaving behind the residue of butter and oil. Add the chopped mushrooms, season with salt and black pepper and cook for 2/3 minutes. Add a glug of sherry (or red wine) and then let the mushrooms cook, absorbing the liquid. You don't have to add the alcohol but what is certain is that it brings out the flavour of the mushrooms. Add the onions and walnuts, check your seasoning and adjust to your taste. Add the parsley and then the cream and heat gently stirring, then add the cornflour a little at a time until you get a rich thick filling.

Cool and then fridge – leave in the pan if you intend to serve that day.

When you're ready to assemble place your tart base on a baking sheet, add a scoop of filling and then gently add your lid. I used a heaped ice cream scoop, measuring 5cm in diameter for portion control. Bake in a pre-heated oven as above for 15 minutes and then serve.

There's photos up next!

Chapter XVIII – stuff them!

This recipe goes way back – from the USA when catering for a houseful of guests, some of whom were vegetarian. It proved to be a hit and has been repeated more than once since – even the most stalwart of carnivores enjoyed it. The plus with this recipe is that it stands on its own as a vegetarian dish but also lends itself as part of a larger menu.

Stuffed Portobello Mushrooms

(or Portabella!)

4/6 large Portobello Mushrooms

1 medium onion, finely chopped with a drop of rapeseed oil and a knob of butter

85g breadcrumbs (or if you want an alternative

use an 85g packet of sage & onion stuffing mix)

Garlic paste or 2 crushed cloves of garlic

Pine nuts (or walnuts if you prefer) – 50g (chopped chestnuts would also be good)

Small double cream - 150ml

3oz (75g) each of grated

Extra Mature Cheddar Cheese

Red Leicester

Gruyere

Salt and black pepper

4/6oz (100/150g) grated parmesan

Pre-heat your oven 200/180fan/gas 6.

Soften the onion and garlic with the oil and butter.

Brush the mushrooms clean or peel if you prefer - remove and discard the stalks and set aside on a baking tray.

Place the breadcrumbs or stuffing mix into a mixing bowl, add the softened onion and garlic together with the pine nuts. Gradually add double cream to the mixture, it should be stiff. Add the grated Cheddar, Red Leicester and Gruyere, season well with salt and black pepper.

Dampen your hands. Take a handful of mixture and work into a firm mound and pack into each mushroom.

Sprinkle grated parmesan over each mushroom.

Bake and check after 15 minutes – depends on the size of the mushrooms, they should be nicely browned.

A tip - you can use the mixture, with less cream, to achieve a crumble consistency and use as a topping for roasted vegetables or fish.

The next recipe is for meat eaters :

Chorooms!

200g diced chorizo

500g mushrooms – chestnut, portabellini

or portabello would be suitable,

finely sliced

Drop of Amontillado sherry

4 cloves garlic, crushed

4 tbsp balsamic vinegar

2 tbsp brown sugar

60g parmesan – grated or shavings

paninis to serve

1 tbsp chopped flat leaf parsley

Heat a frying pan, then add the diced chorizo so that the oil is released and the chorizo is crispy – put aside, leaving the oil in the pan. Add the mushrooms, garlic and a pinch of salt – cook on high for 5 minutes until the mushrooms are browned.

Mix the vinegar with the sugar and pour over the mushrooms, stir until syrupy (1-2 mins), add the cooked diced chorizo.

Serve on toasted paninis, sprinkle with parmesan and chopped parsley.

Above and beyond the normal, boring lunch!

Next – a retro idea ...

Chapter XVII – handy snacks and lunches - for those who love mushrooms

Messing about in the kitchen I came up with this recipe for a quick lunch, admittedly you have to love mushrooms – it's not rocket science but useful and above all tasty!

I give you :

M's Moreish Mushrooms

serves 4

300g Chestnut mushrooms, chopped finely

1 banana shallot (10cms approx), chopped finely

30g unsalted butter

glug of dry sherry or red wine

1 Knorr mushroom stock pot

celery salt

300ml double cream

to serve

50g Panko breadcrumbs, roasted

Yorkshire Puddings – 4 (7cms x 4cms approx)

Using a medium saucepan, sauté the shallot gently in the butter until opaque (5-8 mins approx). Add the mushrooms and a glug of dry sherry and cook gently until the liquid has been absorbed. Add the stock pot and celery salt and heat gently until the stock pot has melted. Add the double cream and heat gently for 15 minutes.

Pre-heat oven 180fan/200c/Gas 6) . Line a medium baking sheet with parchment and sprinkle over the Panko breadcrumbs. The Yorkshire Puddings will take 5 minutes from frozen - synchronise the timings to serve – so 10 minutes in to heating the mushroom mixture pop both the Panko crumbs and the Yorkshire Puddings in the oven.

Spoon two generous tablespoons into each of the Yorkshire Puddings and top with the Panko crumb.

Hints and tips :

The mushroom mixture can be made ahead and frozen

A glug = 1-2 tablespoons

If you want a veggie or vegan version of the sauce then use a plant based spread instead of the butter. Use Elmlea Plant Double Vegan Alternative for the cream. The Knorr mushroom stock pot is vegan.

Serving suggestions :

as a side with a roast, as the veggie option

over pasta

as a sauce over Quorn fillets, chicken or pork

on toast with thick slices of soda bread

Then there's

Mushrooms in Balsamic

4 tbsp rapeseed oil or similar

500g chestnut mushrooms, sliced

4 cloves garlic, crushed

pinch of salt

4 tbsp balsamic vinegar

2 tbsp brown sugar

60g grated/shaved parmesan

Heat the oil, add the mushrooms and garlic and a pinch of salt. Cook on high for 5 minutes until browned. Mix the vinegar with the sugar and pour over the mushrooms.

Stir until syrupy – 1-2 minutes, serve on toasted broad. Sprinkle with parmesan to serve.

It's delicious on thick, toasted soda bread or would serve 6 as a bruschetta/crostini topping

OR

You could quarter the mushrooms and serve as a topping on a risotto and add shavings of parmesan – I'd not recommend using grated parmesan.

Versatility is the key!

Chapter XVI – if on the other hand …

… you don't fancy a bowl of soup, how about paté to go with the soda bread?

Here are three easy, peasy recipes.

Mushroom paté

250g chestnut mushrooms

250g cream cheese

4 cloves of roasted garlic

30g unsalted butter

a glug of extra dry sherry*

salt and black pepper

2 tsps of tapenade – optional

Trim the mushrooms, clean and then slice finely. Using a medium frying pan – mine measures 28cms in diameter - melt the butter and then add the sliced mushrooms with the garlic and sauté. Mushrooms release liquid and they need to be sautéed until it has disappeared – 10 minutes. 7 minutes into the cooking time add a glug of sherry. Continue sautéeing until the sherry has been absorbed – 3 minutes.

Let the mushrooms cool.

Blitz the mushrooms in a food processor, add the cream cheese and blitz again. Season to taste and leave to cool. Decant the paté into pots or boxes to suit and fridge until required.

Serve with whatever form of bread that takes your fancy. Me – I've just baked soda bread – tee hee!

*A glug refers to liquid, usually oil or alcohol too in my culinary book. If you want to be reasonably accurate then a glug is what I'd call a generous tablespoon.

*A word about dry sherry. If you're not a sherry drinker – not my favourite tipple – then you might find it useful to know that, for the purpose of this recipe, and anything to do with enhancing the flavour of mushrooms, fino is the driest followed by manzanilla and then amontillado – any of the three will do very nicely. Alternatively you could use a glug of a good red wine.

Pushed for time – need inspiration? Take 150g of your paté, loosen it with 150g of double (heavy) cream and warm through. Hey presto, you have a mushroom sauce to serve with cooked chicken, Quorn fillets or fold through pasta.

By my reckoning a mid week supper would probably take the time it takes to cook the pasta and warm the sauce.

That's got to be a result!

OR

Cream cheese and cashew nut paté

1 carrot, finely grated

225g cream cheese

100g roasted cashew nuts, crushed to a rubble – not

to a dust!

1 tbsp of chopped chives

salt and black pepper

black olives – pitted and sliced (optional)

Mix all the ingredients together, box and fridge. If you are feeling really virtuous have a side of raw carrot!

Serve on whatever takes your fancy – rice cakes, gluten free cheese oatcakes, toast or even as a sandwich filling – a toasted bagel would be good.

 OR if you fancy fish :

Smoked Mackerel Paté

250g smoked mackerel

250g quark (it's a soft cheese made from skimmed milk – not nice on its own but great as a low fat product for healthy pate!)

Glug of lemon juice

Black pepper

Two tsps of creamed horseradish

Remove the skin from the mackerel, flake it and pop into your food processor. Add the quark and blitz with the mackerel, then add the lemon juice, black pepper and horseradish, blitz again. You can gauge the consistency of the paté to your personal taste.

You can then add, for example, chopped onion, chopped capers.

Serve with anything you like, toasted bread, rice cakes or add to warmed pitta slit, with salad. Add to cooked pasta, hot or cold – perfect for lunch on the run!

If you can't get hold of quark you can use cottage cheese - low fat of course!

Very healthy – very virtuous!

Chapter VIII – Economy Drive - the mushroom version

Here's a delicious veggie burger and even if you're not a veggie you'll love it – provided of course you're a fan of mushrooms!

Here it is :

Miso Mushroom Burger et al

Serves 4

4 Brioche buns

Aioli

Spiced coated Halloumi

Miso roasted portabello mushrooms

First up the miso marinade, which needs to be prepped ahead to enable the flavours to infuse and do their thing!

Miso marinade

Serves 4

4 x Portabello mushrooms, peeled and stalks trimmed

3 tbsps miso paste

2 tsps soy sauce

2 tbsps mirin

1 tbsp dark soft brown sugar

Mix the ingredients thoroughly into a paste. Box and set aside. Add the marinade to the mushrooms an hour before roasting to give it time to infuse, use one large strong plastic food bag or divide between two.

In case you're not familiar with miso paste, I used brown rice miso - it is available in most large supermarkets.

Just so you know what you're looking for :

Clearspring Brown Rice Miso Paste – 300g

It's expensive but if you shop around you'll find offers

Ocado has it reduced from £4.40 to £3.52

Sainsbury's Miso Paste Inspired to Cook – 100g

£1.40

Per 100g (at £4.40) it equates to£1.47

If you want to continue prepping ahead you can make the Aioli, the coating for the Halloumi, and slicing the cheese too. Nothing major but every little helps and saves precious time.

Aioli and Halloumi

I think of Aioli as posh mayo – really it's a sauce made of garlic and olive oil. There are many variations of the sauce – the current French-Provencal version is probably closer to a mayonnaise but originally both the French and Catalan recipes don't contain egg yolks and have more garlic.

Aioli

Serves 6

2 large cloves of roasted garlic

2 egg yolks

½ tsp of Dijon mustard

½ tsp salt

60ml/2½ fl oz extra virgin olive oil

180g/6½oz rapeseed (Canola) oil

2 tbsp water

freshly ground black pepper

Blend the roasted garlic, egg yolks, mustard, salt and 2 tbsps of water in a food processor. Keep the motor running and add the olive oil, then the rapeseed oil – slowly. The sauce will emulsify to a thick, pale consistency similar to mayo. Taste for seasoning. Box and fridge, ready to use.

Spiced Halloumi

Serves 4

225g/8oz Halloumi sliced into 4 pieces

45g/2oz plain flour mix with

1 tbsp of seasoning of your choice

Rapeseed oil for shallow frying

The 225g pack will give you four portions, sliced lengthways – 8x7cms/3x3½ inches approximately. Open the pack and discard the liquid, pat the cheese dry with kitchen roll and then slice into four. Pat each slice dry, then box and fridge ready for cooking.

The seasoning for the Halloumi is your choice – a shop bought version is fine. If you'd like to try your hand at making your own check out “Halloumi – seasoning and dips to go with” for inspiration.

You'll never think of it as squeaky cheese again!

When you're ready to cook, pre-heat your oven 150fan/170c/Gas 3.

Place your marinaded mushrooms into a foil tray and roast for 15-20 minutes.

10 minutes in to your mushrooms roasting time, heat the oil for the halloumi in a frying pan (29cms/11” diameter) using enough oil to cover the base – the pan is the perfect size for the four slices. Coat each slice of cheese both sides. Test your oil with a small piece of bread – it will sizzle when it's ready. Fry each slice for 2 minutes then turn and repeat. Keep the halloumi warm, wrapped in foil, whilst you're plating up.

Nearly there - assembly :

Split your brioche buns and either warm in

the oven for a couple of minutes or toast lightly

Drizzle aioli on the bottom of the bun and add your

slice of coated and fried halloumi

Top with your miso roasted mushroom, add

another generous drizzle of aioli, enough so that

it oozes out – if you don't get it on your fingers and

down your chin, add more – complete with the brioche “hat”

This is it :

Ta dah!

Dare I say decadent?

Yet more salady stuff!

This time Italian style - if all things Italian is your bag then you might like what follows.

Here's a few salad sharing plate ideas :

Fresh Mushroom Salad

or Insalata di funghi freschi

Serves 8

300g chestnut mushrooms

150g parmesan shavings

3tbsp extra virgin olive oil

juice of ½ lemon

3 tbsp flat leaf parsley, chopped

salt and white pepper

Clean and trim the mushrooms and slice thinly. Mix gently with the parmesan shavings. Whisk together the oil, lemon juice, parsley, salt and white pepper. Drizzle the dressing over the mushrooms and parmesan and serve immediately.

I think you'd have to agree that it doesn't get much easier! To save yourself even more time you can prep, box and fridge the mushrooms and ditto the parmesan shavings. Make up the dressing and keep in a screw top jar in the fridge. You're ready to roll in a minute – two at the most.

Another all time winner for me would be frittata – everyone loves it and it is just as tasty served cold as it is hot.

Frittata

Serves 4

4 large eggs

400g cooked new potatoes, cubed

1 medium onion, finely chopped or 4 spring onions finely chopped

glug of rapeseed oil (2 tbsp)

black pepper

2 handfuls of grated mature cheddar cheese (50g approx)

1-2 tbsp flat leaf parsley, finely chopped

I use my trusted large frying pan for this task – the one I'm always droning on about - suitable to use in the oven as well as on the hob. I make this point because if you use this recipe then you'll be placing the frying pan under the grill – if you use an ordinary frying pan you may damage the handle, not to mention safety issues!

To begin, turn on your grill but before doing so check that the frying pan will slide easily into the space leaving at least two inches gap between the pan and the grill itself otherwise you'll burn the top and the middle won't be cooked.

Sauté the onion in a little rapeseed oil until softened. Add the cooked cubed potatoes. Whisk the eggs in a mixing bowl, add two large handfuls of cheese and black pepper.

Add the egg and cheese mixture to the onions and potatoes and cook on a medium heat on the hob for 2/3 minutes. Then place the pan under the grill and allow to cook for 2/3 minutes. REMOVE THE PAN USING OVEN GLOVES. Using a fish slice gently flatten down the frittata so that you break the top – you'll find that the egg mixture is still not quite cooked. Place the pan back under the grill for another2/3 minutes or until it is golden brown.

You have unlimited options to add to your frittata – you could begin with sautéing 200g diced chorizo which, as we know gives the delicious spicy oil. Then add the onions and potatoes as above.

To serve slide your cooked frittata onto a wooden board. Frittata looks impressive and inviting served hot and whole – you could if you prefer use a small circular cutter and cut individual portions – hot or cold. Sprinkle with the parsley either way!

Sides for your “Salads”

Broad beans with smoked bacon and walnuts

Serves 6 with other sides

60g walnuts

125g of smoked bacon

4 garlic cloves, peeled and squashed

or 4 tsps of garlic paste

450g broad beans, blanched in boiling

water for 2 minutes (defrost if using frozen)

small bunch flat leaf parsley, chopped

Heat a large frying pan until hot, then add the walnuts and dry fry for 3 minutes shaking the pan, until they are toasted. Set aside.

Add the bacon and garlic to the pan and cook on a medium heat for 5 minutes until the bacon is crispy. Add the broad beans, season with salt and black pepper and cook for a further 3-4 minutes, stir through the parsley and walnuts before serving.

What I'm about to suggest goes above and beyond the call of duty!

You need to peel the broad beans – in other words take off the tough outer skin. I warn you this is a laborious task and you'll call me names - sometimes you've just got to get on with it. By all means leave the outer skin on if you can't be bothered but you are depriving yourself and your guests of the beautiful bright green bean – if grey is your colour with the skin on, then so be it.

There is a glimmer of light at the end of the tunnel – blanch and peel the broad beans when you've time – ahead of when you need them – watch rubbish daytime television to pass the time whilst peeling!

P.s. Optional additions – cubed feta cheese – cooked leftover chicken or cooked prawns.

Stromboli for the salad

As with mezze traditions and with our new sharing plates we should serve bread too.

I give you “Stromboli”. This is a recipe for those guests you are expecting that you know are going to say …. “I don't like … “.

If you are expecting a mixed age group or just want something different for supper this is the fastest pizza you'll ever make. It cheats in that you use a ready-made pizza base – if you're a purist knock yourself out and make your own base – in my defence my mission is to make your life easy.

Stromboli

400g prepared pizza dough or ready-made base

4 tbsp tomato paste

100g thinly sliced salami

120g baby spinach

100g thinly sliced mozzarella cheese

1 tbsp olive oil

Generous sprinkle of oregano or garlic Italian seasoning

Pre-heat your oven 220fan/200c/Gas 8. Place a large baking tray in the oven.

Place a dampened J cloth on your work surface. Place a piece of baking parchment on top of the cloth – it will stop it sliding – make sure you leave enough to get hold of – you're going to lift it onto the hot baking tray that's in the oven at the moment. Unroll the pizza dough gently on the parchment.

Spread the tomato paste onto the base. Add the slices of salami, followed by the spinach and then the mozzarella and sprinkle with the oregano or garlic Italian seasoning. Roll up the base from the shortest side and brush with the olive oil - make sure it's seam-side down when placed on the tray.

WITH CARE remove the tray from the oven and then carefully lift the parchment and the rolled up pizza onto it. Place back in the oven for 20/25 minutes until golden brown – check at 20 minutes.

When removed from the oven slice into portions to suit and serve.

Choose any of your favourite pizza toppings to create your own Stromboli – the fastest pizza ever.

Asda for the prepared pizza dough - £1.20 per 400g pack.

I know it's a tired cliché but – here are a couple of photos of the one I made earlier!

Fruit and Nut sides

Dates wrapped in Parma ham

Makes 20

1 tsp vegetable oil for greasing

20 dried dates – pitted

20 small cubes of parmesan or other hard cheese

10 slices of Palma ham, halved

Pre-heat oven 170fan/190c/Gas 5.

Lightly grease a baking tray large enough to fit all the dates.

Place a cube of cheese in each date and wrap in a half slice of Parma ham. If you need to you can secure each date with a wooden cocktail stick. Lay the dates on the tray and bake for 10 minutes or until the ham crisps up.

Serve hot.

I've served these to guests who do not like dates and have converted – the combination of flavours is perfect – sweetness of dates, saltiness of ham and zing of cheese.

Spiced almonds

Serves 4-6

1 tsp olive oil

200g blanched almonds

coarse sea salt

¼ tsp smoked paprika

Heat the olive oil in a non-stick frying pan, add the almonds and toss over the heat for 5 minutes until golden.

Use a slotted spoon to transfer the nuts to a bowl, leaving as much oil in the pan as possible. Sprinkle the nuts generously with coarse sea salt and the paprika, toss the nuts to coat them in the seasoning. Leave to cool then transfer to a serving dish.

Another great “make ahead” side and definitely in the “keep it simple” category.

Don't do green?

Whilst not Italian, the next recipe definitely fits as a sharing plate!

I know there are many out there who quite simply “don't do green”. Salad doesn't necessarily have to be green – it doesn't have to be cold either, despite what the purists may say.

Lets expand the mezze concept - a mezze serves both hot and cold salads so why can't we - what's wrong with mixing it up – or if you want to use modern speak - fusion of different culinary cultures to create your own style of larger “salad” sharing plates.

I'll stop waffling and illustrate with an example :

Potato and Olive Salad

Serves 4/6

500g new potatoes

3tbsp extra virgin olive oil

juice of ½ lemon

½ tsp paprika

½ tsp ground cumin

pinch of chilli pepper

salt

bunch of flat leaf parsley chopped

medium mild red or white onion, chopped finely

12 black olives

Peel the potatoes and boil them in salted water until tender. Drain and cut in half – quarters if large, leave whole if small

Mix the oil with the lemon juice, paprika, cumin, chilli and salt.

While still warm turn the potatoes in the dressing, add the parsley, onion and olives and mix gently.

Why not tweak this recipe. Fry 200g of diced chorizo and use the delicious oil from it as part of your dressing adding an extra dimension and I think a worthwhile candidate for your first sharing plate shabang.

Why not serve it warm instead.

Please note no greenery – and I should clarify that the parsley in the recipe I class as garnish and technically not greenery – that's my excuse and I'm sticking to it – if you're really anti then you can always leave the parsley out but you might want to break the habits of a lifetime and try it.

An added bonus – this salad dish can be vegetarian or not!

There's more to come ...