PASTRY CASE

THESE can be made in advance and stored in an airtight container for up to four days and simply reheated in a hot oven in minutes.

Buy a good quality frozen pastry.

Roll out 4mm thick and cut into 4cm squares

Brush with egg wash (beaten egg)

Bake in oven following instructions on the packet.

GARLIC MUSHROOMS

(Serves six)

1 bulb garlic

400g mushrooms (button). If using larger mushrooms, chop them.

250ml double cream

Salt

Pepper

Chopped parsley PEEL the garlic and place the cloves in hot oven for 15-20 minutes until brown.

Place the cloves of garlic in a saucepan and just cover with cold water.

Place on the stove and bring to the boil allowing to simmer for two minutes.

Remove from the heat and place in a blender for 30 seconds.

You should end up with a small amount of liquid with a strong garlic flavour.

This can be made in advance and stored in a fridge for up to three days, resulting in it taking less than 10 minutes to make this dish.

Saute mushrooms in a large frying pan for two minutes.

Add garlic liquid and continue to saute for further two minutes.

Add the double cream, salt, pepper and chopped parsley and continue to cook until the cream just begins to thicken.

Arrange the mushrooms on and around the reheated pastry cases.

Serve and eat immediately.