There’s fungus among us…the seasonal star of this week’s recipes is the humble mushroom! And for a sweet ending to your mushroomy meal, read on to the end for Cassie Best’s spiced pear sticky toffee pudding.
By: Everly Jaymes
This vegetarian curry is so bright, warming and full of texture that even the most steadfast of carnivores won’t miss the meat! It tastes even better the next day, so make it on a Sunday night for the most delightful Meatless Monday meal or add some poppadoms and a garlic naan for a weekend treat!
Earthy mushrooms are the epitome of autumn and Yotam Ottolenghi‘s four recipes for The Guardian make these fall fungi the stars of the show! His roast portobello mushrooms with brioche and poached egg make a perfect weekend brunch and his quick-pickled mushrooms with goat’s curd would be delicious on sourdough as a dinner party starter. And I could totally see his bulgur with mushrooms, feta and dill as Sunday’s family veggie dinner or as a side to your Sunday roast!
This beautiful pie is filled with mushrooms, leeks, melty cheese and gooey soft boiled eggs. Need I say more?
By: Cassie Best
After all those mushrooms are you ready for something sweet? Sticky toffee pudding (or STP as I affectionately call it) is the ultimate autumn/ winter comfort food! This version, with its delicately spiced pears is elegant enough to impress at a dinner party, yet as sticky, sweet and cosy as the classic version. Serve warm with a scoop of vanilla ice cream for pudding perfection!
Have a great weekend!