What You’ll Need:

• 1 x 250g pack Merchant Gourmet Spelt
• 1 x large shallot
• 3 x garlic cloves
• 250g chestnut mushrooms
• 3 tbsp Coconut Cream
• ¼ tsp english mustard
• 20g toasted pine nuts
• 20g curly leaf parsley
• zest & juice ½ lemon
• Olive Oil
• Extra virgin olive oil
• Vegan parmesan
• Sea salt & black pepper
• To serve
• Roasted cherry tomatoes
• Heat 1 tbsp of olive oil in a large pan or skillet. Finely chop the shallot and add to pan. Season and sweat until translucent.
• In a separate pan, heat a tablespoon of oil in a small skillet. Slice the mushrooms and add to pan. Season with salt and freshly ground black pepper and let them cook over a low heat until they begin to exude their juices. Mince the garlic and add to pan. Stir to coat and cook for a further 3-4 minutes.
• Add the spelt to the pan along with the shallots. Pour over any excess liquid from the mushrooms and let the spelt absorb the flavours.
• Once the mushrooms are reasonably dry, transfer to the spelt pan and stir to combine. Add the coconut cream, lemon zest, juice, mustard and season generously. Cook gently for around 2-3 minutes before tossing in the toasted pine nuts and finely chopped parsley.
• Roast some vine tomatoes in a pre-heated oven at 180 degrees celsius for around 20 minutes before serving.

Recipe by Aine Carlin of Pea Soup Eats