Instructions: 1. Preheat oven to 200C/400F/Gas 6. Cut the French baguette into 1cm/ 1/2 in slices. Brush both sides with a little olive oil and bake for 8-10 mins, turnig once until golden. Cool on a wire rack.

2. Drain the ceps: chop finely, slice the mixed mushrooms

3. Heat the olive oil in a frying pan and add the crushed coriander seeds.

Fry for 30 seconds to release the flavour, add the spring onioins and cook for 1 min. Add the dried and fresh mushrooms and cook over a high heat for 2 mins, until they are browned but stil firm. Stir in the toasted walnuts and seasoning.

4. Pile onto toasts and garnish with chives, serve hot or cold.

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