Mushrooms have not always been my favourite. As a small child growing up in a countryside I was obviously surrounded by forests full of delicious and also fatally poisonous mushrooms. I still remember the joy of finding little ‘hats’  hidden at the bases of trees. But back then I was not so keen on eating them. Of course there was that fascination with the knowledge of the pickers on which ones are good and which ones you mustn’t touch.

We used to have a large loft in our house and it was perfect for drying sliced mushrooms. The aroma would fill the house for a few weeks and I used to love it. My mother was very puzzled by my obsession with the smell but my absolute disgust when it came to eating mushrooms. I think I started appreciating mushrooms only recently. It was mushroom risotto that completely changed my mind. But I am also slowly learning how limited they are in the usual supermarkets. Thank goodness some of us are lucky with a local deli that offers a selection of random and glorious mushrooms. So I have decided to experiment with some mushrooms, red wine and thyme. What could possibly go wrong?


Mushrooms on Toast with Red Wine and Thyme

(serves 1-2)

6 small portobello mushrooms
dash of olive oil
4-5 slices of sourdough or multi-seeded bread
3 cloves of garlic
a dash of red wine
4-5 springs of thyme

Sprinkle small pan with a little bit of olive oil and place sliced bread once hot enough. Turn the bread once it starts to warm up and brown a bit. When both sides are toasted, place on a serving plate. Add more olive oil and fry pressed garlic. Add a splash of red wine and leave to simmer to cook the alcohol away. Add the thyme so that the sauce starts to take the flavour in. if you have mushroom stock then add a tiny bit in. Once the sauce is thickened add sliced mushrooms and leave to cook for a few minutes. When mushrooms are cooked and the sauce is thickened place on each toast. And there you! A quick snack is ready for you to enjoy plus kitchen smells heavenly too.
by Maria

Sirloin steak and roast potatoes


Easy, essential, tasty. Of course, you need to like meat in principle; otherwise, stick to the roast potatoes which are great anyway, even on their own. For the meat, I chose a sirloin steak medallion, very close to fillet and roughly £5 less per kilo. The potatoes are Charlotte ones, because I love their sweet nuttiness and their golden colour. (Also their name, to be honest). This recipe for potatoes is fantastic: it is easily prepared and it gives you a chance to serve lovely roast potatoes with an alluring look. Try it!


Sirloin steak medallion with roast potatoes (serves 4)

4 sirloin steak medallions (about 180 g each)
2 kg potatoes
1 shallot
1 or 2 garlic cloves
3 tbsp olive oil
40 g butter
a few fresh thyme sprigs

Start with peeling, washing, and drying the potatoes with a cloth. Melt about 20 g of butter and add it to two tbsp of olive oil. Use part of this to line your baking tin–you can line it with foil, but still use the melted butter on top of the foil. Slice the potatoes with a mandoline, about 1.5 mm thick.

Place the potato slices in rows, do not worry if they look a bit tight, it is perfectly fine. If you place them too loose, they will dry out and burn. Brush the potatoes with the remaining melted butter and olive oil mix. Finely chop the shallot and place between the potatoes rows. Place in hot oven for 1 hour at 200°C/180°C fan/gas mark 6.


While your potatoes cook, take the meat out of the fridge and let it rest on the counter without covering it–half an hour is usually fine, depending on how thick is your meat cut and if you are using a piece with bone, e.g. a côte de boeuf. I used here sirloin steak medallions, which are a rather lean part of the sirloin, at the top of the fillet.

Once the potatoes have cooked for an hour, take them out of the oven, add salt and the thyme sprigs, and put back in the oven for another 15-20 minutes till perfectly golden cooked and slightly brown on some of the top rims.


Once the potatoes are back in the oven, season the meat, put 1 tbsp of olive oil in a hot pan, add the garlic, and brown the meat. Add the remaining butter (about 20 g) and spoon it over the meat as it melts and foams, and cook both sides. My preference is medium-rare, usually ready in 15-16 minutes. Leave for about 20 minutes for medium, and 25 minutes for medium-well. These cooking times may vary according to the steak thickness and cut.

Take off the fire and let the meat rest for a few minutes, while you take the potatoes out of the baking tin. Serve one row of potatoes–about two or three–per beef steak. Accompany with a bottle of Barbaresco, you won’t be disappointed.

by Max