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Ingredients1 bouquet Classic Pearl Oyster Mushrooms chopped1 tbsp olive oil1 onion roughly chopped1 large potato chopped into small chunks1 aubergine trimmed and chopped into chunks1/2 yellow summer squash trimmed and chopped into small chunks2-4 tsp organic madras curry paste (depends how hot you like it)150 ml vegetable stock400 ml coconut milkchopped coriander to serveInstructions

In this recipe the sushi chef (you!) will create a Hot Pinks reduction for the beautiful mushrooms to swim in. This is a process of thickening and intensifying the oyster essence into a really flavoursome cooking sauce. Different components of the liquid evaporate at slightly different temperatures, retaining those with the highest boiling point and resulting in a delicious and thickened liquid for your dish.

This recipe is brought to by Heather from Breakfast by the Sea. This tart is really simple to make and is ideal served cold for lunch if you want a change from sandwiches.

In a large pot, heat a tablespoon of coconut oil over medium heat and cook the 450g of shrimp for around 3 minutes on each side, then take them out of the pan and leave on one side.In the same pot, heat the other tablespoon of coconut oil over a medium heat and sauté the carrots along with the bell pepper, mushrooms, cabbage, broccoli and garlic.

To prepare the mushrooms, firstly remove the firmer and whiter part of the stem. Keep the small ones whole, but you may need to tear any larger ones in half.In a mixing bowl, place you garlic, ginger and mushrooms. Then add a generous dash of sesame oil. Mix all the ingredients together so that the mushrooms have a light coating of oil.

Pies and Puds Savoury Choux Bun with Creamy Mushrooms recipe

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