Ingredients

Mushroom Parfait

• 200g of each Chestnut mushrooms and Portobello mushrooms
• 20ml Olive oil
• 5g Porcini powder
• 30g Plant based butter
• 3g Thyme
• 10g Parsley
• ½ lemon zest
• 40g Fresh breadcrumbs
• 10g Black garlic
• 80g Koko Greek Yogrt!

Flatbread

• 200g Red onions diced
• 60g Agave syrup
• 20ml Olive oil
• 1 (4g) Mulled spice mix (Usually in a tea bag)
• 60g Red wine vinegar
• 60g Redcurrant jelly
• 100ml Apple juice
• Chilli flakes

Mulled Spiced Chutney

• 200g Bread flour
• 7g Dried yeast
• 20ml Olive oil
• 150g Koko Plain Yogrt!
• 50g Luke warm water
• 10g Lemon juice
• 4g Parsley
• 4g Tarragon

Method:

Mushroom Parfait

1. Roast mushrooms at 180˚c for 25-30 minutes.
2. In a pan add the butter and cook the mushroom powder, onions, thyme, lemon zest and garlic for 4-5 minutes
3. Place the mushroom and onion mix plus some extra butter into a food processor and blitz.
4. Add the fresh breadcrumbs and the Greek Yogrt! and blend again to a smooth paste. Spoon into a container and set in fridge.

Flatbread

1. In a bowl combine the yeast with some lukewarm water and dissolve, then add all the remaining ingredients and cover.
2. Leave in a warm place for 30-40 mins until doubled in size.
3. Heat a small frying pan and separate the dough into even size balls.
4. Create flat circles and then fry in a touch of olive oil on both sides.

Mulled Spiced Chutney

1. In a pan bring the apple juice and chilli flakes to a simmer with the spices bag, allow to simmer for a few minutes then remove and allow to cool in another bowl.
2. Return the pan to the heat and then add the onion and oil. Heat until onion has softened but little to no colour then add the vinegar and agave. Bring to a simmer then add the apple juice (without the spice bag) and simmer until reduced and thickened.