River Cottage

Hugh prepared this delicious vegetarian dip for the end of series party on River Cottage Veg

Hugh: "This is my version of a delicious, easy dish shown to me by David Bailey, formerly head chef of the lovely vegetarian restaurant Saf, and now running his own catering company. As well as presenting it as part of a spread, you can make a meal of it by serving it hot with rice and maybe some garlicky greens. A good teaspoon of chilli and garlic paste from a jar can be used instead of the fresh garlic and chilli."

Serves 8

• 3 tbsp rapeseed oil
• 600g chestnut mushrooms, very finely chopped (3-4 mm pieces)
• 3 garlic cloves, finely chopped
• ½ red chilli, finely chopped
• 1 tbsp medium curry powder
• 2 heaped tbsp crunchy peanut butter
• 400ml coconut milk
• Juice of ½ lime
• 1 tsp soy sauce
• Coriander leaves

1. Heat the oil in a large pan, when hot add the mushrooms and cook over a high heat stirring frequently until all moisture is driven off.

2. Add the garlic and chilli and cook for a minute, add the curry powder and peanut butter stir to mix. Add the coconut milk and simmer until thickened, stirring to ensure the mixture doesn’t catch.

3. Finish with a squeeze of lime juice and soy to taste. Spoon into bowls and garnish with a few coriander leaves.