Supper

A trip to the local food market in Berlin and inspired by these glorious mushrooms, supper was served.

Lightly fried in olive oil and butter these Oyster Mushrooms were served with Tagliatelle Pasta and Hazelnut Pesto. The mushrooms don't smell amazing whilst cooking but they taste delicous

For the Hazelnut Pesto feeds 4

1 garlic clove, lightly crushed

Large handful of fresh Parsley, plus extra for serving

100g parmesan, roughly grated,

120ml extra-virgin olive oil

175g toasted hazelnuts

To make the pesto, put all the ingredients into a food processor with salt and pepper, then whizz until blended.