Prep time:
Cooking time: 15 minutes
Total time:
Serves: 1
2 Large Flat Mushrooms
1tsp Pesto
75g Goat's Cheese
1tsp Sunflower Seeds
1tbsp Extra Virgin Olive Oil
A Couple of Fresh Thyme Leaves
Salt and Freshly Ground Black Pepper
A quick lunch or light supper, making the best of some wonderful local ingredients, so just the thing to make for lunch after a trip to my favourite farmer’s market at Penshurst. Serve with a winter salad of leaves and crusty bread to wipe up any juices.
Local food tip: Ouse Valley Foods pestos come in several flavours and although I usually have a pot of classic basil pesto in my fridge, so use it for this dish, I also love the Spinach and Sorrel, and Parsley, Watercress and Rocket.
- words: Mary Gwynn
- pictures: David Merewether
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