Mushrooms with Lancashire cheese
200g creamy Lancashire cheese 4 flat mushrooms, stalks trimmed 2 garlic cloves, peeled and finely chopped 1 tbsp chopped flat leaf parsley 1 tbsp chopped mint sea salt and black pepper
Preheat the oven to 190°C/gas mark 5. Place the mushrooms cap-side down on a flat oven tray. Divide the chopped garlic between the insides of the caps. Do the same with half of both the herbs. Season with salt and pepper. Cut the cheese into four thick slices, large enough to cover the top of the mushrooms. Sprinkle with the remaining herbs. Bake for 10 mins until the cheese is golden and melted, and serve.