This comforting dish uses wholesome ingredients bursting with flavour. I sometimes have a big bowl of this with roasted artichokes or serve it up with leftover roast chicken. Mushrooms are a delightful source of protein and B vitamins, and sun-dried tomatoes combine with them really well.
2 tbsp extra-virgin olive oil
3 shallots, finely diced
4 garlic cloves, finely diced
10g sun-dried tomatoes in oil, drained and roughly chopped
leaves from 4 thyme sprigs
50g porcini or chestnut
mushrooms, thinly sliced
100g frozen peas
100g sugar snap peas,roughly chopped
50ml vegetable or chicken stock
50g spinach, finely chopped
sea salt and freshly ground black pepper
1. Heat the oil in a frying pan over a medium heat, add the shallots, garlic, sun-dried tomatoes and thyme and seasoning and sauté for 2 minutes. Add the mushrooms and stir gently for 2–3 minutes.
2. Toss in the frozen peas and sugar snap peas, pour in the stock and cook for 2 minutes. Fold through the spinach, remove from the heat and cover (the heat will gently wilt the leaves), then serve.
Click below to sign up to our newsletter. Once subscribed you will receive the latest festival news and little extras from your favourite chefs and experts!