River Cottage

This vegetarian sandwich recipe from River Cottage combines strong flavours and makes for a substantial meal

Hugh: "Hot, garlicky fried mushrooms make a substantial sandwich filling, especially when coupled with a tangy, creamy blue cheese, such as Roquefort or Harbourne Blue."

Makes 2

• 1 tbsp sunflower oil
• Knob of butter
• 4 Portobello mushrooms, sliced
• 75g Harbourne Blue cheese
• 1 tbsp mayonnaise
• 1 tbsp crème fraiche
• Good-quality white sandwich loaf
• Watercress, tough stalks removed

1. Add a splash of sunflower oil and butter to a frying pan. When hot add the mushrooms and fry until lightly until coloured on each side.

2. Meanwhile, crumble the cheese into a bowl and add the mayonnaise and crème fraiche, mixing to combine.

3. Butter the bread and spread the cheese mixture onto the bread. Top with the cooked mushrooms and some watercress and finish with a second slice of buttered bread. Cut the sandwich in half and serve.