Nutty Stuffed Mushrooms

Halve, peel and finely slice the shallot. Peel and grate the garlic (or use a garlic press). Roughly chop the sundried tomatoes. Pick the sage leaves from their stalks and roughly chop (discard the stalks). Roughly chop the parsley (stalks and all). Zest the lemon then chop in half. Roughly chop the mushroom stems you removed in step 1. Roughly chop the walnuts.

Heat a drizzle of oil in a large frying pan on medium heat. When hot, add the shallot and mushroom stems and cook, stirring occasionally, until the shallots are soft and golden, 3-4 mins. Stir in the garlic, sundried tomatoes, sage, tomato puree and balsamic vinegar and cook, stirring, for another 2-3 mins. Stir through half the walnuts and half the parsley then remove the pan from the heat and allow to cool.

Trim the cucumber then quarter lengthways. Chop widthways into small pieces. Pop in a bowl along with the peashoots and remaining walnuts. Add a squeeze of lemon juice, a drizzle of olive oil and a pinch of salt and pepper. Toss together just before serving.

Stir the drained freekeh through the shallot mix. Season to taste with salt and pepper. Using a teaspoon, carefully fill each mushroom with the mixture, taking it right to the top. TIP: Don't worry if there's some mixture left over, you can heat it up and serve on the side if you like, or keep it for leftovers! Drizzle with oil and bake on the top shelf of your oven until browned and the mushrooms are cooked, 5-7 mins.