Instructions: 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 sauteed courgettes.

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