Top of the Crops
Meaty mushrooms, peppery watercress and tangy toms, this cracking little recipe celebrates all the best bits of a Great British veg bed.
Two shakes of a lamb’s tail
Puds with Creamy Mushrooms x 2
Cherry tomatoes, 200g
Olive oil, just a drizzle
Why is mushroom so great for your parties? Because he’s a real fungi. Just a little something to get you warmed up for this delicious dish. Speaking of warming up, get that oven on – 200°C, 180°C Fan or Gas Mark 6.
As soon as the oven is hot enough, pop in two Puds with Creamy Mushrooms – cook for 6 minutes.
In the meantime, rinse your cherry toms and the watercress.
While the watercress drains, chop the tomatoes up.
Not much left to do now, just get your plates out, pop the watercress on, tumble the toms over the top and drizzle with some olive oil.
Finally it’s time for the crowning glory, the puds. Snatch them fresh from the oven, drop them onto the plates and get straight to the table. Nom.