Annie Bell's Chestnut Roast Mushrooms

Soak the dried mushrooms in 100ml boiling water for 15 minutes, then remove and slice them, reserving the liquor.
Trim the mushrooms and peel off any floppy skin as necessary. Cut off and finely chop the stalks. Thinly slice the peeled shallots, carrots and chestnuts.

Melt the butter in a large frying pan over a medium heat and fry the shallots, carrots and chopped mushroom stalks with some seasoning for about 5 minutes until softened. Stir in the chestnuts and dried mushrooms, add the soaking liquor and the sherry and cook until this evaporates. Leave to cool.

Add the crème fraîche to the chestnut mixture and blend, and taste for seasoning. Drizzle a little oil over the base of a roasting or baking dish that will hold the mushrooms snugly in a single layer.

Place the mushrooms cup-side up in the dish, drizzle a little oil over the cupped-surface, season and fill with the mixture, and scatter over some pumpkin seeds.

The mushrooms can be prepared a few hours in advance, in which case cover and chill. Preheat the oven to 220C/200C fan/gas 7 and bake the mushrooms for 25-30 minutes until lightly golden.

Serve with a generous scattering of parsley or with wispy green and red salad sprouts alongside, as in the picture. Any juices in the dish can be drizzled over.