Lion’s Mane ‘Crab Cakes’


  • 2cm chunk of fresh root ginger, peeled

  • 2 red chillies with the seeds removed

  • 250g of fresh Lion’s Mane torn into crab-like pieces

  • 1 tbsp roughly chopped fresh coriander, or parsley if you prefer

  • 2 spring onions, finely sliced

  • 2 free-range eggs

  • 8 tbsp breadcrumbs

  • plain flour, for dusting

  • 25ml coconut oil


  1. Place the ginger and chilli into a mini food processor and pulse until finely chopped. 

  2. In a bowl combine the chilli and ginger with the shredded Lion’s Mane, coriander (or parsley) and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs.

  3. Divide the Lion’s Mane ‘crab’ cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking.

  4. Preheat the oven to 180C/160C Fan/Gas 4.

  5. Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes.

  6. Coat the cake in flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining ‘crab’ cakes.

  7. Heat the coconut oil in a frying pan and fry the cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the Lion’s Mane cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through.

To serve

  • Place the Lion’s Mane cakes on a bed of fresh salad leaf; drizzle with olive oil and season with salt and freshly ground black pepper.

  • Slow Roasted Tomato & Chilli Jam from The Tomato Stall makes a tasty dipping sauce on the side.

Mushroom and Chickpea Tagine



  • 400g Oyster mushrooms, sliced

  • 1 tin of chickpeas, drained

  • 1 tbsp ground cumin

  • 1 tbsp ground coriander

  • 2 tsp ground cinnamon

  • 1 red onion, sliced

  • 1 garlic clove, crushed

  • 250ml vegetable stock

  • 40g dried apricots

  • 1 aubergine, cubed

  • 1 large courgette, cubed

  • 4 tbsp harissa paste



  1. Gently sauté the onion and garlic with the spices for about 5 minutes. Add the chickpeas, mushrooms, aubergine and courgette and turn up the heat.

  2. Stir in the stock, harissa and apricots and reduce to a simmer with the lid on for about 15 – 20 minutes.

  3. Scatter over the parsley and pine nuts. Serve immediately with steamed buttered couscous or quinoa.

To serve

  • add 30g pine nuts, toasted

  • 1 handful of parsley, chopped