camembert-stuffed mushrooms

Serves 2

Preparation time 15 minutes

Cooking time 15 minutes

2 garlic cloves, finely chopped

25 g (1 oz) rocket

100 ml (3½ fl oz) extra virgin olive oil

65 g (2½ oz) fresh white breadcrumbs

4 large portobello mushrooms, stalks removed

150 g (5 oz) Camembert cheese, cut into 8 slices

1 beef tomato, cut into 4 slices about 1 cm (½ inch) thick

salt and pepper

Put the garlic, rocket and 75 ml (3 fl oz) of the olive oil in a food processor and process to make a thick pesto-like paste. Season with salt and pepper, add 50 g (2 oz) of the breadcrumbs and process lightly to mix.

Arrange the mushrooms in a shallow roasting tin or on a baking sheet. Drizzle with the remaining oil and season with a little salt and pepper. Place on the upper rack of the halogen oven.

Set the temperature to 200°C (392°F) and cook for 5 minutes. Place a slice of Camembert on each mushroom. Top each with a tomato slice, then the remaining Camembert. Spoon the rocket paste on top and scatter with the remaining breadcrumbs.

Place on the lower rack of the halogen oven and cook for 5–10 minutes until the breadcrumbs are golden. Serve with grainy bread and a leafy salad or pak choi.

For braised pak choi to serve as an accompaniment, halve 3 pak choi lengthways and cook in boiling water for 2 minutes. Drain thoroughly and place in a shallow ovenproof dish. In a frying pan, gently fry ½ bunch of chopped spring onions, 1 sliced garlic clove and 1 cored, deseeded and diced red pepper in 1 tablespoon wok or vegetable oil. Scatter over the pak choi. Mix together 150 ml (¼ pint) coconut cream, 1 tablespoon clear honey, 1 tablespoon rice vinegar and 3 tablespoons chopped coriander in a small bowl. Pour over the pak choi. Heat 2 tablespoons sesame oil in the pan and stir in 40 g (1½ oz) fresh, white breadcrumbs. Scatter into the dish and cook on the upper rack of the halogen oven at 200°C (392°F).