Sautéed mushrooms in cognac

THIS is a Greek recipe picked up on our travels. It is ideal as a side with any roast meat or cheese dish.

SERVES 4 Per serving: Calories, 108; carbohydrates, 4.3g; protein, 1.7g; fat, 8.9g; fibre, 5g

500g chestnut mushrooms

5 tbsp extra virgin olive oil

3 cloves garlic, lightly crushed

A good pinch of dried thyme leaves 1 sprig rosemary Salt and freshly ground black pepper 3 tbsp cognac 2 tbsp balsamic vinegar

A knob of salted butter A small handful of parsley, roughly chopped

CUT the mushrooms in half and sauté over a high heat in the oil with the garlic, thyme, rosemary and seasoning. Allow the mushrooms to brown well — about 20 minutes. You want them to be quite dry to concentrate the flavour. When caramelised, add the cognac and vinegar and allow them to sizzle for a few minutes, then add the butter. Season to taste and serve scattered with the parsley.