Mushroom Stroganoff

Cook in a large non stick frying pan

400g mixed mushrooms, torn or if small left whole

1 red onion, finely sliced

Over a high heat, throw in the mushrooms and red onions, shake into one layer, then stirring regularly dry-fry for 5 minutes (this will bring out the nutty flavour).

1 tbsp olive oil

2 cloves of garlic, finely sliced

4 silverskin pickled onions, sliced

2 cornichons, sliced

4 sprigs of fresh flat-leaf parsley, chopped (reserve the leaves)

1 tablespoon baby capers

Drizzle in the olive oil, then add the garlic, pickled onions, cornichons, parsley stalks and capers.Fry for 3 minutes.

50ml whisky

Pour in the whisky, tilt the pan to carefully flame, or light with a long match (watch your eyebrows').

1/4 tsp smoked paprika

80g half-fat creme fraiche

parsley leaves

splash of boiling water

salt and pepper

Once the flames subside, add the paprika, the creme fraiche and parsley leaves, then toss together. Loosen with a splash of boiling water to a saucy consistency, and season to taste with sea salt and black pepper.

Serve with rice and a sprinkling of paprika