A perfect mid-morning meal with coriander-esque sea arrowgrass... 

Ingredients (serves 3):

- 2 tablespoons rapeseed oil

- 200g shitake & oyster mushrooms

- 100g roasted cherry tomatoes (or semi dried/sun dried)

- 50g spring onion (roughly chopped)

- 20g sea arrowgrass (finely chopped like chives)

- half bunch marjoram (flowers and leaves picked from stems)

- 1 or 2 fennel tops (chopped)

- chilli powder to taste .


1. Place tomatoes in roasting dish; lightly coated in oil and sprinkled with salt. Roast for 90 mins at 180 degrees C.

2. Fry whole mushrooms and chopped spring onions for a couple of minutes on a high heat.

3. Lower heat, add tomatoes, sea arrow grass & chilli and warm through, plate up and scatter marjoram over each plate.