Bob Hart's hot mushroom sandwich

This recipe originally came from Nigella Lawson who told Nigel Slater about it, and I've pinched it from Nigel. It varies with the freshness of the mushrooms, so ensure you get good ones.

I use about six good, fresh field mushrooms - the large flat ones - and wipe them clean with a damp cloth or Chux and trim the stems slightly.

Make a garlic butter by mashing 3-4 cloves of crushed garlic and a generous sprinkle of chopped parsley into a block of room temperature butter. If you have any left after the recipe, it will keep, in plastic wrap, in the freezer.

Place the mushrooms, stem side up, in a baking dish and place a knob of the garlic butter in each. Cook them for about 20mins in a 200C oven, uncovered. They will soften, and the black juices will run.

Split a fresh baguettes and drizzle those juices over the cut sides. Then, spread the bottom cut side of the baguette with Dijon mustard and, on top of that, position the mushrooms. Add a sprinkle of sea salt and a squeeze of lemon, close the split baguette and eat. Magnificent!