We’re knackered after a day of DIY. I’m injured from falling backwards onto a mitre saw which was on the bedroom floor (don’t ask) and DM is injured from falling backwards down our granite steps. We’re hungry and smelling the food coming from the kitchen is making us salivate. So, I thought I’d share tonight’s supper with you….

Four large flat field mushrooms, bought from ‘Taste of the West Country’
Hunk of wholemeal bread – pref home-made
Big wedge of Cornish Blue cheese
Large splodge of tomato puree
A chopped onion
Generous grinding of black pepper

Pull the stalks off the mushrooms and finely chop. Sauté in olive oil with the chopped onion. Zuzz the bread in a food processor until it is chunky crumbs, add the cheese and zuzz quickly again – don’t let the texture get too fine. Squirt in the tomato puree then add the hot onion and mushroom stalks. Grind in the pepper, give it all a good stir so the cheese starts to melt. Pile the mixture onto the mushrooms and bake in a hot oven for 20 minutes or so until the juices of the mushrooms run and the topping browns.

Serve to DM and me NOW!

Last year, a little lad had suffered enough! Two years ago, I was loving seeing the branches of an olive tree waving around in the British sunshine!