Blue Cheese Mushroom Linguine

Boil a kettle 

Peel and finely chop (or grate) the garlic

Zest the lemon[s] 

Trim and slice the spring onion[s] finely

Roughly break up the walnuts in a pestle and mortar or chop them roughly

Heat a large, wide-based pan (preferably non-stick) with a large knob of butter over a high heat

Once hot, add the spring onion, garlic, panko breadcrumbs and the walnuts and cook for 2-3 min or until brown and crispy 

Once browned, stir in the lemon zest and season generously with salt - this is your walnut crumble 

Transfer it to a plate and keep the pan for later

Slice the mushrooms into thick slices

Add the linguine to a pot of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the linguine for 8-10 min or until cooked with a slight bite

Once done, drain the linguine, reserving 300ml [600ml] pasta water

Meanwhile, return the pan to a medium heat with a large knob of butter 

Once hot, add the mushrooms 

Cook for 2-3 min or until they've browned

Add 1 tbsp [2 tbsp] flour and cook for 1 min further

Add the shaoxing wine and cook 1 min further

Add the reserved pasta water to the mushrooms

Crumble the blue cheese into the pan and cook for 3-4 min or until the sauce has a creamy consistency, then set aside

Cut and juice half of the lemon straight into the pan 

Meanwhile, finely chop the parsley, including the stalks