Vegetarian lunch or simple starter - juicy Riverford mushrooms over crispy croustade topped with flavoursome herb & garlic butter.

Ingredients - serves 4

200g punnet of Riverford mushrooms, thickly sliced (5mm) 1 tbsp Eleanthos olive oil 1 tsp crushed coriander seeds 20g Yeo Valley butter 75ml Marigold Swiss vegetable bouillon salt, pepper 125g Yeo Valley butter 1 clove garlic, peeled, crushed & finely chopped juice 1/2 lemon 2 tbsp finely chopped parsley/chives salt, pepper 4 slices Riverford French bread Eleanthos olive oil

Method

Make garlic and herb butter by combining all ingredients in a mini processor, roll into a cylinder the size of a Smarties tube, wrap and chill. Brush the bread slices with olive oil and grill to crisp and golden.

Sauté the sliced mushrooms with coriander seed and seasoning in the butter and oil to golden brown, then add the vegetable bouillon and a small disc of herb butter, and heat to bubbling. Place two croustade onto each of two plates and divide the mushrooms and sauce between them, spooning over the croustade. Finally, top each with a generous disc of herb and garlic butter to melt over (you will have plenty left for other use - and it can be frozen). Serve.