River Cottage

1. Remove the skin and stalks from the mushrooms and put these trimmings in a pan. Just cover with milk. Bring to the boil, then remove from the heat and leave to infuse for 10 minutes or so. Transfer to a blender and puree. Season with plenty of salt and pepper.

2. Place the mushrooms gills-side down and trickle with oil. Scatter with salt and pepper. Put them, gill-side up, on a hot griddle, or a dry, non-stick frying pan, over a medium heat. Cook until the mushrooms are tender, with moisture appearing on the uppermost surface.

3. Meanwhile, remove the skin from the sausages. Combine the sausagemeat with the brown sauce.

4. Spread a thin layer of the sausagemeat over the top of each mushroom. Transfer to an oven dish and bake at 200°C/gas 6 for 5-10 minutes, or until the sausage meat is cooked through.

5. Put a little tomato ketchup and a little of the mushroom puree on to each of four warmed serving plates. Add a mushroom to each. Trickle any juices from the mushroom dish around the plate, and serve.