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Ingredients

• 6 large closed up mushrooms
• 50g (20oz) grated Stilton cheese
• 1 slice of multi-grain bread
• Olive oil
• Chopped fresh parsley

Method

Pre-heat the oven to 180°C/ 350°F/ Gas Mark4. Grate bread into breadcrumbs.

Remove the stalks from the mushrooms. Brush all over with olive oil. Fill the hollow in each with some Stilton and then top with breadcrumbs and press down gently.

Place in the oven for 10 minutes.

Top with parsley and serve.

Ingredients

• 5oz olive oil margarine
• 5tbsp honey
• 7oz porridge oats
• 1oz sunflower seeds
• 4oz brazil nuts, roughly chopped
• 2oz flaked almonds

Method

Pre-heat oven 180°C/350°F/ Gas Mark4. Lightly oil a 23cm square baking tin.

Heat the margarine and honey in a saucepan, stirring occasionally until the margarine melts. Remove from the heat. Mix with the remaining ingredients until thoroughly combined.

Transfer to the tin, level the surface and bake for 20-25 minutes until golden brown around the edges, but soft in the middle. Leave the tin to cool. While still warm, score into 12 with a sharp knife.

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