4 Large Portobello Mushrooms, stalk cut away
6 Heirloom Tomatoes, chopped
2 cups Black Beans, cooked (or 1 organic tin)
Sml Tbsp Paprika
Sml Tbsp Ground Cumin
Salt & Pepper to season
Handful Fresh Thyme Sprigs
Mix the chopped tomatoes and coriander in with the black beans. Sprinkle the paprika and ground cumin in and top with salt and pepper.
Place the mushrooms upside down flat on a baking dish (curve side down).Fill mushrooms with the black bean and tomato stuffing.
Bake in the oven for 20 minutes on 200⁰C.
Be careful when taking them out as they will have significantly shrunk in size and will have become very watery. Take care when moving from baking dish to plate.
Garnish with fresh thyme and a drizzle of balsamic reduction
Baked Pears with Wine and a Walnut Cream
1 Vanilla Pod
4 Packham Pears
125 g Sugar
2 Large Glasses Red Wine
200g Peeled Walnuts
Preheat the oven to 200⁰C
Score down the centre of the vanilla pod and remove the seeds by scraping a knife down the inside of each half.
Put the pears into a tight fitting ovenproof pan, add the sugar, wine, vanilla pod and seeds, the peel and juice of 1 orange and bring to the boil.
Sprinkle half the walnuts over the pears then put them in the oven to bake. Cook for around 20-30 mins, basting the pears during cooking to give them a nice glaze.
When pears are tender but still holding their shape remove from oven and allow to cool while you roast the remaining walnuts on a baking tray in the oven for 5 minutes.
When the walnuts are done blitz into a paste and mix with the mascarpone, then add the zest and juice of the other orange and enough sugar to sweeten.
Serve with the baked pears,the nuts and some of the cooking syrup.