A sensational side!

Complement your next main with these herby mushrooms and greens

Add 2 tbsp extra-virgin olive oil to a frying pan over a medium heat. Add 3 shallots finely diced, 4 garlic cloves finely diced, 10g sun-dried tomatoes (in oil) and leaves from 4 thyme sprigs. Season. Saute for 2 mins. Add 50g porcini or chestnut mushrooms thinly sliced and stir gently for 2-3 mins. Toss in 100g frozen peas and 100g sugar snap peas. Pour in 50ml of chicken or vegetable stock and cook for 2 mins. Fold through 50g spinach. Remove from heat and cover (heat will gently wilt leaves). Serve.