DID YOU KNOW?

Store-bought mushrooms do not need washing or peeling. Just wipe off dirt using a paper towel and trim the ends of the stems.

Mushrooms can be cooked whole, sliced or chopped, depending on the variety. They absorb flavours, which makes them ideal to cook with aromatics, such as garlic, ginger, chilli or herbs, as well as olive oil and butter. Larger flat mushrooms are ideal for stuffing. Mushrooms like enoki and oyster are also delicious in stir-fries. the white membrane to release each segment. Set aside.

4 Combine grated rind, honey, thyme, garlic and half the oil in a large bowl; add chicken, toss to coat in marinade. Toss mushrooms in remaining oil; season. Arrange chicken mixture and mushrooms on an oven tray. Roast for 25 minutes or until just cooked through. Remove chicken; rest, covered, for 5 minutes. Slice thinly.

5 Make fig dressing.

6 Combine rice with half the dressing; top with chicken, mushrooms, watercress, onion and orange segments. Serve drizzled with remaining dressing.

FIG DRESSING

Place figs and juice in a small saucepan; bring to the boil. Reduce heat to low; simmer, covered, for 5 minutes. Stir in vinegar; cool.