Juice of ˝ lemon
450g button mushrooms
2tbsp olive oil
3 cloves garlic, crushed to a paste with a little salt
4-5 shallots, finely chopped
1tbsp coriander seeds
1tbsp fennel seeds
1 bay leaf
4 whole tinned plum tomatoes
175ml dry white wine
1 whole red chilli
1tbsp tomato paste
1tbsp sugar
2 tbsp chopped parsley

1, Pour the lemon juice over the mushrooms in a bowl. Heat the oil in a deep pan, then add the garlic and shallots and sauté for a few minutes but don't allow them to burn.

2, Add the coriander and fennel seeds and the bay leaf. Squash the tinned tomatoes into the pan with your hands, then add the wine, chilli, paste and sugar. Simmer for 5 minutes.

3, Add the mushrooms and simmer for a further 10 minutes, then remove them while you cook the sauce for a few minutes to thicken slightly. Return mushrooms to pan, toss well and add parsley.