Local food tip: Ouse Valley Foods pestos come in several flavours and although I usually have a pot of classic basil pesto in my fridge, so use it for this dish, I also love the Spinach and Sorrel, and Parsley, Watercress and Rocket. Tel 01273 891893 www.ousevalleyfoods.com
For this recipe, I've used Nut Knowle Farm's Wealdway Red & Green Crushed Peppers cheese which works really well with the mushroom and pesto. It's made with vegetarian rennet. You can use any rinded goat's cheese here successfully or a Camembert style cow's milk cheese. www.nutknowlefarm.com
Mary Gwynn is a highly respected editorial consultant and food writer, who works with companies such as Waitrose and the BBC. Formerly Editor in Chief of The M&S Magazine she has also worked for Good Housekeeping, Woman and Home and BBC Good Food and Vegetarian Good Food magazines as a food writer and editor, and has written several cookery books. Now based in Kent, she is currently working with Stack House Cookery School near Sevenoaks as a teacher, and running bespoke cookery courses for students from her own kitchen.