Slow-cooker lamb shoulder
Cook lamb low and slow to produce tender, deeply flavoured meat with minimal effort. Serve with potatoes and seasonal greens, if you like
Air-fryer mushrooms on toast
Serves 2
Easy
Prep:
Cook: -
Make this speedy brunch or lunch in the air-fryer and serve on its own, or include as part of a bigger breakfast spread
Skip to ingredients
- 300g chestnut mushroomsquartered or sliced
- a few thyme sprigsleaves picked
- ½ tsp garlic powder
- 1 tbsp vegetable oilor other neutral oil, plus extra for the bread
- 2 slices of sourdough
- 1 garlic clovepeeled but left whole (optional)
- small handful of chopped parsley(optional)
Nutrition: Per serving
- kcal349
- fat8g
- saturates1g
- carbs53g
- sugars4g
- fibre4g
- protein15g
- salt1.6g
Method
step 1
Tip the mushrooms into a bowl, scatter over the thyme leaves and garlic powder, and season. Stir everything together to combine. Drizzle over the oil and mix again.
step 2
Preheat the air-fryer, if necessary, to 200C. Tip the mushrooms into the basket and cook for 12-15 mins, mixing up halfway through, until golden and beginning to crisp up.
step 3
A few minutes before the end of cooking, toast the bread. If you like, you can rub the toast with a garlic clove for extra flavour. Drizzle with a little oil, then spoon over the mushrooms. Scatter with parsley, if you like.
