A few months ago my sister-in-law came to stay, which was lovely, but she is a vegan …. so my challenge for the week she was here was to cook vegan food that was also soy and gluten-free, that satisfied my rather carnivorous husband and that actually tasted good.  A scary challenge! But we did ok and we have continued to make some of the meals we shared with her – this is now Will’s favourite dinner.

It is an adaptation of a recipe that I saw on ‘Nigella Kitchen’.

• 50ml garlic infused olive oil
• 500g sliced mushrooms (I use a mix of Button and Swiss Brown)
• salt and pepper
• 3 sprigs of thyme, leaves finely chopped
• zest and juice of 1 large lemon
• steamed green beans
• GF linguine

Place the mushrooms in a large mixing bowl, add in the oil, herbs and lemon. Mix well so that the mushrooms are all coated.

Cover mushrooms and allow to infuse for a couple of hours (or at least 30mins if you are short of time).

Heat a large frying pan and tip in the mushrooms, cooking until soft.

Add steamed beans to the frying pan and stir through (don’t leave them too long because there’s a better contrast if the beans are still a bit crunchy).

Cook the linguine, drain and serve. Add mushroom mix to the top. Make sure you don’t waste any of the yummy pan juices – pour them over the top!

Serve and eat immediately.

Serves 4.