Recipes
Lion’s Mane ‘Crab Cakes’
Ingredients:
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2cm chunk of fresh root ginger, peeled
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2 red chillies with the seeds removed
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250g of fresh Lion’s Mane torn into crab-like pieces
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1 tbsp roughly chopped fresh coriander, or parsley if you prefer
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2 spring onions, finely sliced
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2 free-range eggs
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8 tbsp breadcrumbs
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plain flour, for dusting
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25ml coconut oil
Method
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Place the ginger and chilli into a mini food processor and pulse until finely chopped.
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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.
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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.
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Preheat the oven to 180C/160C Fan/Gas 4.
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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.
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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.
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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
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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.
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Slow Roasted Tomato & Chilli Jam from The Tomato Stall makes a tasty dipping sauce on the side.
Mushroom and Chickpea Tagine
Ingredients
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400g Oyster mushrooms, sliced
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1 tin of chickpeas, drained
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1 tbsp ground cumin
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1 tbsp ground coriander
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2 tsp ground cinnamon
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1 red onion, sliced
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1 garlic clove, crushed
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250ml vegetable stock
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40g dried apricots
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1 aubergine, cubed
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1 large courgette, cubed
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4 tbsp harissa paste
Method
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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.
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Stir in the stock, harissa and apricots and reduce to a simmer with the lid on for about 15 – 20 minutes.
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Scatter over the parsley and pine nuts. Serve immediately with steamed buttered couscous or quinoa.
To serve
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add 30g pine nuts, toasted
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1 handful of parsley, chopped