The hot idea …

… is one of my favourites – basically mushrooms on toast – or a bowl of mushrooms with the fresh soda bread to dip in – don't forget a fork to spear the mushrooms!

You have two choices - for a creamy hit – make the Alfredo Sauce – whenever you've got five minutes. Bake 500g of chestnut mushrooms, halved, with a drizzle of rapeseed oil for 10 minutes in a pre-heated oven 180fan/200c/Gas 6 so they release the mushroom liquor, lift the mushrooms from the liquor and set aside. Make a batch of Alfredo Sauce to your taste. Place the mushrooms in a warmed bowl and add the Alfredo to taste. Cut thick slices of soda bread to tear and dunk! The traditional route is to toast the soda bread and place the mushrooms and Alfredo on top but you will need a knife and fork.

To save you time, the Alfredo recipe :

Alfredo Sauce

2 tbsp unsalted butter (50g)

400ml double cream

100g freshly grated Parmesan

freshly ground black pepper

Gently heat the butter and the cream together, stirring, until the butter has melted, then stir in the Parmesan. Slowly bring to a gentle boil, turn down the heat and simmer, stir continuously for a minute or so until you have a smooth, creamy sauce.

The sauce can be made ahead and fridged.

For a sharper, zingy hit try Mushrooms in Balsamic :

Mushrooms in Balsamic

4 tbsp rapeseed oil or similar

500g chestnut mushrooms, halved

4 cloves of roasted garlic or crushed cloves

pinch of salt

4 tbsp Balsamic vinegar

2 tbsp soft dark brown sugar

60g grated Parmesan

In a medium size frying pan heat the oil, add the mushrooms, garlic and a pinch of salt. Cook on high for 5 minutes until browned. Mix the vinegar with the sugar and pour over the mushrooms. Stir until syrupy – 1-2 minutes. Serve on toasted soda bread and sprinkle with Parmesan to serve or in a bowl with sliced soda bread ready to tear and dunk.

Make sure you have a bib ready!