Mushrooms

Wipe small, firm mushrooms clean and dry them well; dip in beaten egg, then seasoned breadcrumbs, pressing the coating on so it sticks. Bake on an oiled tray at 220 °C for about 15–20 minutes, turning halfway, until golden and piping hot.

Yes. Arrange them in a single layer, mist lightly with oil and air-fry at 190 °C for about 8–12 minutes, turning or shaking halfway; cook in batches so the coating crisps rather than steams.

Usually not: cook them straight from frozen so the coating is less likely to turn soggy. Follow the packet’s cooking directions if you have them, as times vary with the size and type of product.

Dry fresh mushrooms thoroughly before coating, leave space between them on the tray and cook them in one layer. Serve promptly: mushrooms release moisture as they stand, softening the crisp crumb.

They work well as a snack or starter with garlic mayonnaise, tartare sauce or a sharp yoghurt dip. Add them to a mixed salad, or serve alongside chips and peas for a simple meal.

Refrigerate cooked leftovers in a covered container once cooled, and eat within two days. Reheat in an oven or air fryer until piping hot; a microwave warms them but usually makes the crumb soft.