- A punnet of chestnut mushrooms
- 2 shallots
- 1 garlic clove
- A tin of chickpeas
- 1 tsp cumin seeds
- A handful of chervil
- 1 tbsp cornflour
- 3 courgettes
- A punnet of cherry vine tomatoes
- 2 tbsp cold water
- Sea salt
- Freshly ground pepper
- 4 tsp olive oil
- Pan with a lid
- Food processor
- Muffin tin
- Baking paper
- Baking tray
Heat your oven to 180°C/Fan 160°C/Gas 4. Roughly chop the mushrooms. Pop them in a pan with 2 tbsp cold water. Season. Cook over a low heat for 5-8 mins till they're juicy. Stir every so often.
While the mushrooms gently cook, peel and finely chop the shallots. Peel and grate the garlic. Tip the mushrooms, shallots and garlic into a food processor. Drain the chickpeas and rinse them.
Add the chickpeas to the processor with 1 tsp cumin seeds, half the chervil, the cornflour and 2 tsp olive oil. Season. Blitz to a chunky paste.
Line six holes in a muffin tin with baking paper. Spoon the mushroom mixture into the muffin tins. Bake for 30-35 mins till they have a dark crust and are hot all the way through.
While the mushroom loaves cook, Line a baking tray with baking paper. Trim the courgettes. Slice them into chips about as big as your little finger.
Spread the courgette chips out on the tray. Drizzle them with 2 tsp olive oil and season with salt and pepper. Bake for 20-25 mins on the shelf below the mushroom loaves till they're golden brown.
Add the cherry tomatoes to the chip tray for the final 5 mins so they blister a little. Serve the mini mushroom loaves with the chips and roast tomatoes. Scatter the rest of the chervil over the top.
Crush and stir any leftover cumin seeds through yogurt for a cooling dip. Serve with potato wedges or vegetable crudités.