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Serve these spicy, piquant mushrooms well chilled, with some bread to mop up the spicy juices.

SERVES 4

450g (1lb) baby button mushrooms

2 tbsp olive oil

2 tsp ground coriander

1 bay leaf

2 garlic cloves, crushed

salt and freshly ground black pepper

2 tbsp lemon juice

chopped fresh flat-leaf parsley, to serve

Wash the mushrooms, halving or quartering any larger ones, then fry them in the olive oil with the coriander, bay leaf and garlic for about 2 minutes, stirring all the time.

Put the mushrooms straight into a large bowl to prevent further cooking, then add the lemon juice and a grinding of black pepper. Cool, then chill the mixture.

Check the seasoning before serving the mushrooms on individual plates with a scattering of chopped parsley on top.