Instructions: Mushrooms: Put the garlic, olives, sun-dried tomatoes, chilli, wine and half the stock in a heavy-based, flat bottomed wok or frying pan. Bring to the boil and continue to boil until the liquid is reduced to about 1 tablespoon.

Add the button mushrooms, the remaining mushroom stock, the rehydrated porcini and the teriyaki or soy sauce to the pan.

Reduce the heat and simmer briskly, uncovered. Stir occasionally, until the mushrooms are tender and coated in the reduced sauce.

Serve the mushrooms heaped on grilled polenta squares. They also make a delicious accompaniment to pork dishes.

Borlotti Beans: Mix together the onions, garlic, sun-dried tomatoes, chilli, spices and 300ml of stock in a frying pan. Cover and boil for 5-7 minutes. Uncover and simmer briskly until the onions are tender and the liquid is almost gone.

Stir in the remaining stock, the beans and passata. Simmer, partially covered, for 10 minutes, or until thick and savoury. Stir in the lime juice and herbs. Taste and season with salt and pepper.

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