Jaye Marie and Anita Dawes

I’ve been meaning to write about my ‘mushroom mince’ for months now – I use it instead of soya mince or Quorn as a cheaper alternative that isn’t full of unpronounceable ingredients or a gazillion processes. It’s simple, quick, and actually tastes like food, and can be dried out and stored in a jar for months, or frozen to use as required.

Basically, finely slice your mushrooms, then chop them up like billy-o until they’re finely diced. They’ll shrink a bit in the pan as they lose moisture anyway. Then either use them straight away, or freeze, or spread thinly on a baking tray (or any tray) on a layer of kitchen paper and leave to dry for a day or two somewhere safe and not moist (not the bathroom, for example).

Now for the fun part – a bolognese packed full of veg, costing pennies, suitable for your vegan…