450g/1lb potatoes
225g/8oz button mushrooms
225g/8oz closed cup mushrooms
225g/8oz chestnut mushrooms
juice of ½ lemon
15ml/1tbsp coriander seeds
45ml/3tbsp olive oil
2 bay leaves
5ml/1tsp oil
50g/2oz vegetarian Cheddar cheese, grated
25g/1oz chopped mixed nuts

 

1. Peel and slice the potatoes and cook in boiling salted water for 7 minutes or until tender. Drain and cool. Rinse the mushrooms quickly in a colander under cold running water. Thickly slice the larger mushrooms. Squeeze the lemon juice over the mushrooms.

2. Crush the coriander seeds finely with a rolling pin or in a coffee grinder. Heat the olive oil in a large saucepan and add the crushed coriander seeds. Cook gently for a few seconds, then add the mushrooms and bay leaves. Stir-fry for 2 minutes. Cover pan and cook over a low heat for 5 minutes.

3. Transfer to a 1 litre / 2 pint pie dish. Arrange the potatoes on top. Brush lightly with oil. Mix the grated cheese and nuts together and sprinkle over the potatoes. Place under a hot grill for 2 minutes.

4. Serve immediately with steamed green beans and sautéed courgettes

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