> Pesto Roasted Field Mushrooms

Serves 4 as a starter

Preheat oven 400ºF/200ºC/Gas 6

2 LARGE TERINEX LOOK OVEN BAG 35cmx43cm (13½x16½inch)
1 MEDIUM TERINEX LOOK OVEN BAG 25cmx14.5 (9½x14½ inch)

Ingredients Roasted Mushrooms

4 large field mushrooms
1 clove of garlic - jar ready made Pesto
55f (2oz) pine kernels chopped
85g (3oz) raw spinach
4 disc soft goat's cheese

Ingredients Roast Pepper Fondant

2 peppers quartered
1 clove garlic
2 shallots 50ml (2fl oz)
Water, salt and freshly ground black pepper

Ingredients Braised Rice

250g (8oz) long grain rice
325ml (12fl oz) vegetable stock
2 finely chopped shallots
55g (2oz) raw spinach
½ garlic
1 level tsp grated fresh nutmeg

Method

1. Braised Rice : Snip off the corner of a TERINEX LOOK OVEN BAG and place all the ingredients into the bag then place in the oven for 25 minutes or until rice is cooked.
2. Roast Pepper Fondant: Place the quartered peppers into a medium TERINEX LOOK OVEN BAG with the garlic, shallots, olive oil, water, salt and pepper. Roast in the oven for 20 minutes - liquidise and sieve
3. Roasted Mushrooms : Peel and season the mushrooms
4. Rub the outside with the garlic and spread insides with Pesto
5. Sprinkle the pine kernels into the mushrooms and then put a layer of spinace on top. Place a circle of goat's cheese onto the spinach.
6. Snip off the corner of a TERINEX LOOK OVEN BAG and place the mushrooms into the bag and roast in the oven for 10 minutes or until cheese melts.
7. To serve: Press the rice into a individual ring mould. Place a mushroom onto rice and pour some fondant round the outside.