Slice the mushrooms thinly and arrange the slices in a plate.
Add the pomegranate arils and grated cheese over the mushrooms.
Drizzle some olive oil and lemon juice on top. Season with salt and pepper and serve.
Chocolate, chestnut and rough bindweed fruit mini cakes
Ginger and berry house
PEAS, 3-CHEESE AND BLACKBERRY SALAD
CHOCOLATE PLATE FILLED WITH ICE CREAM AND FRUITS
Blueberry chutney-stuffed turkey breast
SHRIMP, GINGER AND MANGO CURRY
APPLE CRUMBLE CAKE
Baked salmon with pistachio, blueberry, capers and coriander crust
ALMOND AND RASPBERRY SQUARES
Berry Rosé
