Recipe - Mushroom And Coriander Gratin

1 pound Potatoes
8 ounce Button mushrooms
8 ounce Closed cup mushrooms
8 ounce Chestnut mushrooms
One half Lemon; juice of
1 tablespoon Coriander seeds
3 tablespoon Olive oil
2 Bay leaves
1 teaspoon Oil
2 ounce Vegetarian Cheddar cheese;
grated
1 ounce Chopped mixed nuts

1. Peel and slice the potatoes and cook in boiling salted water for 7
minutes or until tender. Drain and cool. Rinse the mushrooms quickly in a
colander under cold running water. Thickly slice the larger mushrooms.
Squeeze the lemon juice over the mushrooms.

2. Crush the coriander seeds finely with a rolling pin or in a coffee
grinder. Heat the olive oil in a large saucepan and add the crushed
coriander seeds. Cook gently for a few seconds, then add the mushrooms and
bay leaves. Stirfry for 2 minutes. Cover pan and cook over a low heat for
5 minutes.

3. Transfer to a 1 litre / 2 pint pie dish. Arrange the potatoes on top.
Brush lightly with oil. Mix the grated cheese and nuts together and
sprinkle over the potatoes. Place under a hot grill for 2 minutes.

4. Serve immediately with steamed green beans and saut‚ed courgettes.

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