16th Apr 2018

Top of the Crops

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.

Serves 2

Prep time
Two shakes of a lamb’s tail
Cooking time
6 minutes
Puds with Creamy Mushrooms x 2
Watercress, 85g
Cherry tomatoes, 200g
Olive oil, just a drizzle

Step 1
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.
Step 2
As soon as the oven is hot enough, pop in two Puds with Creamy Mushrooms – cook for 6 minutes.
Step 3
In the meantime, rinse your cherry toms and the watercress.
Step 4
While the watercress drains, chop the tomatoes up.
Step 5
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.
Step 6
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.