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HFW Cambodian wedding day dip

My version of a delicious, easy dish shown to me by David Bailey, founder chef

of the lovely vegetarian restaurant Saf. As well as serving it up as part of a

spread, you can make a meal of it by serving it hot with rice and maybe some

garlicky greens. Serves eight.

500g cup or chestnut mushrooms (or a mix of both)

1 tbsp sunflower oil

small hot chilli, such as bird's eye, finely chopped, including the seeds

3 cloves garlic, peeled and crushed

1 tbsp curry powder or mild curry paste

2 tbsp crunchy peanut butter

400ml tin coconut milk

Soy sauce

Juice of lime

Finely chopped coriander (optional)

Finely dice the mushrooms into 3-4mm pieces. (Alternatively, chop them in a

food processor, but don't blitz them too fine.) Heat the oil in a wok or large

frying pan over a high heat. Add the mushrooms and cook briskly, stirring

often, until all the liquid they release has evaporated. Add the chilli and

garlic, and fry for one minute more. Add the curry powder/paste and peanut

butter, stir in thoroughly, then add the coconut milk. Let it all bubble

rapidly, stirring occasionally to make sure it doesn't burn, until thick and

reduced up to half an hour then add soy sauce and lime juice to taste.

Tip into a bowl, scatter with coriander (if using) and serve warm or at room

temperature. Flatbreads or, in fact, any decent bread and fresh veg crudit

s make the perfect accompaniment.