Recipes Archive

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Roast Brussels sprouts

30 minutes

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Trout crudo

10 minutes

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Chocolate puff tower

30 minutes

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Chicken liver pâté with sherry jelly

10 minutes

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1 hour

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Sparkling melon gin fizz

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20 minutes

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20 minutes

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10 minutes

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Air-fryer gammon

45 minutes

Mushroom carpaccio

Serves 4

Difficulty Easy

Prep Time 20 minutes

Ingredients

10 g fresh thyme, finely chopped
5 g Italian parsley, finely chopped
4 limes, juiced
4 T extra virgin olive oil
sea salt and freshly ground pepper, to taste
400 g mixed mushrooms, thinly sliced
30 g borage microherbs
100 g caper berries
100 g green olives, pitted
Grana Padano, shaved, for serving

For the hazelnut salsa verde:

30 g Italian parsley
1 t anchovies, finely chopped
10 g caper berries
1 lemon
sea salt and freshly ground pepper, to taste
1⁄3 cup extra virgin olive oil
80 g hazelnuts

Method

1. Place the thyme, parsley, lime juice, olive oil, salt and pepper into a bowl and whisk to combine. Arrange the mushroom slices on a large serving platter.

2. To make the salsa verde, blend all the ingredients until smooth.

3. Spoon the dressing and salsa verde over the mushrooms. Serve with Grana Padano and a quick salad of borage, caperberries and green olives finished with a splash of the remaining dressing.

Find more salad recipes here.

Photograph: Toby Murphy

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Mushroom carpaccio

Mushroom carpaccio

Ingredients

Method