Folklore and Super Mario have us believe that mushrooms endow us with superhuman strength and vitality. The ancient Egyptians believed mushrooms to be the plant of immortality. Some fungi are so prized that they fetch nearly £2000 a kilo. But all the aforementioned withers when you're trying to convince a committed mycophobe to sample something you've just cooked. I think the texture as much as the taste is what gets to people. I don't think mushrooms are an acquired taste per se (but then again I was shocked to hear some people think of olives in the same light). I think many people who have an aversion (and not a full-blown phobia) to mushrooms can succeed in overturning their dislike by trying different kinds of mushrooms (there are over 38,000 varieties) in all sorts of recipes. I realise there's no real motivation for people who've avoided mushrooms to venture into the Mushroom Kingdom (I can't help myself) but I believe more people should give mushrooms a chance!

















One of the best ways to make mushrooms appealing is to choose a variety with a meaty texture (with a good helping of umami). Portobello mushrooms are perfect grilled, baked and in the ubiquitous veggie burger. I believe they can succeed in convincing your children or fussy other-half that mushrooms can be delicious. This recipe is so simple to execute for lunch or dinner that it's worth giving it a go. I baked my Portobello mushrooms with a garlic aioli (or toum in Lebanese Arabic), freshly picked young sage, pine nuts and a nice Provole cheese. You can substitute the garlic for pesto and the Provole for a stronger cheese (I'd be tempted to make this with Roquefort and walnuts).

















Ingredients
4 Portobello mushrooms
4-8 cloves of garlic
4-5 teaspoons extra virgin olive oil
8-12 leaves of freshly picked young sage
a handful of pine nuts
as much Provole cheese as you like
salt and pepper to taste

















Method
Clean the mushrooms with a damp cloth. Crush the garlic (with a little sea salt) in a pestle and mortar. Slowly add the olive oil a spoonful at a time and work with the pestle until the garlic and olive oil emulsify. Layer the sage leaves, the aioli of garlic and olive oil, the pine nuts and cheese onto the mushroom caps. Place in a baking tray and cook at a medium heat until the cheese bubbles and browns and the mushrooms are your preferred texture. Serve immediately.

As a child there were very few things I didn't eat. One of those things was butter. Conversely my sister had a loving association with butter - I'm sure the times we teased her about how she could eat a whole block of butter had some element of truth in it. For me butter wasn't a condiment, it was merely an ingredient. The biggest sin of all in my eyes was spreading butter on bread when making a sandwich. I mean, I know butter was used to keep the moisture of the filling from making the bread soggy but it didn't do much for me. But after years and years of avoiding butter on most things (I still included it in recipes or used it in my scrambled eggs) I've learnt to appreciate butter in all it's glory.

This recipe is both a celebration of my new found appreciation for all things beurre and a homage to my grandfather who used to love eating this roast chicken.

















Ingredients
1 free-range corn-fed chicken
40 grams of Breton butter
1 bunch of coriander (and a little more for decoration)
a glug of olive oil
2-3 medium cloves of garlic
salt and pepper

















Method
Preheat the oven to 220 degrees C. Mix the butter, olive oil, chopped coriander, crushed garlic and salt and pepper in a bowl. Gently separate the skin away from the chicken around the breast and massage 1/3 of the butter into it. Massage the remaining 2/3 of butter around the chicken. Baste two or three times during the cooking process. I think it's better to not give an indication of how long the chicken will take to cook because it depends on your oven and the size of your chicken. Just make sure the juices run clear in the thickest part (or use a thermometer) and the skin has browned enough to your liking. The chicken should be moist and buttery with a herby twist.

This is my perfect steak. I was inspired by this Gordon Ramsay recipe to overindulge in my love of garlic and thyme infused meat. I know how popular it has become to criticise Gordon Ramsay but I think his recipes are both delicious and technically insightful. I changed some ingredients and parts of the method for preference but I still think the base recipe is sound. I won't say much more...because...well...

















Ingredients
Steak
2x Aberdeen Angus sirloin steaks (300-400g each)
3-4 Cloves of garlic crushed
2 Sprigs of thyme
A few glugs of olive oil
A few drops of Thai fish sauce (optional)
Salt and pepper

















Sauce
50g Cocktail gherkins
1tbsp Capers finely chopped
1 Bunch flat-leaf parsley
7tbsp mayonnaise
splash of Worcestershire sauce
a few small shallots finely chopped

Sandwich Element
Sourdough or ciabatta bread
finely diced tomatoes

















Method
Mix all the ingredients for the steak element in a bowl and make sure the steaks are coated. Cover with cling film and marinade in the fridge for an hour or two. Take out the steaks half an hour before cooking. Heat up a griddle pan until smoking and cook the steaks two minutes on each side (without touching them during those two minutes). Take off the heat and cover with foil to let rest for a few minutes. Whilst the steak is resting, mix the ingredients for the sauce and taste (you might want to add more of one ingredient). Salt and pepper the steaks and carve if you want to put into sandwiches. Toast your bread and layer the sauce and meat on before serving. Perfect or what?