Mushroom and hazelnut broth 

Serves 1

2 teaspoons of olive oil
150gm mushrooms + 10g for a garnish
20 hazelnuts + 4-5 for a garnish
250mls vegetable stock
Black pepper
Flakes of parsley


1. Cook the mushrooms gently in a saucepan in the olive oil until soft, about 5-10 minutes.
2. Add the hazelnuts and stock to the pan and season with ground black pepper.
3. Simmer for 10-15 minutes.
4. Allow to cool and puree.
5. Reheat and serve garnished with toasted hazelnuts, sliced mushrooms and flakes of parsley

Per 100g 

Medium fat, low saturates, low sugars, medium salt

Per serving

Energy: 279 Kcals/1142Kjoules, Fat: 24.8g, Saturates: 2.4g, Sugar: 4.8g, Salt 1.7g