garlic mushrooms with BRIE and spinach

If preparing this very popular hot first course ahead, it is best to cook it in the oven rather than under the grill.

SERVES 6

50g (2 oz) butter

6 medium field mushrooms, stalks removed

225g (8 oz) baby spinach

2 garlic cloves, crushed

2 large beef tomatoes, each sliced into 3 rounds

175g (6 oz) ripe Brie, lightly frozen

paprika

If serving immediately, preheat the grill to medium.

Melt half of the butter in a large frying pan. Cook the mushrooms on both sides until they are starting to soften, about 3 – 4 minutes. Transfer to a baking tray that will fit under the grill. Melt the remaining butter in the pan and fry the spinach until wilted, then add the garlic and some seasoning. Spoon the spinach mixture on top of the mushrooms.

Fry the tomato slices in the pan for a few seconds, then put them on top of the spinach.

Using a potato peeler, shave thin pieces of the Brie over the top of the tomatoes and then sprinkle with a little paprika.

These can be made, covered in cling film and kept in the fridge for up to 12 hours. They are not suitable for freezing.

If serving immediately, slide the mushrooms under the grill for about 5 minutes, until the mushrooms are hot and the cheese has melted and is golden.

If serving later, preheat the oven to 220°C/200°C fan/gas 6 for about 7–10 minutes until hot and the cheese has melted.

AGA COOKING Bake on top set of runners in the roasting oven for about 8 – 10 minutes.