King Oyster Mushroom Scallops With Creamy Pea Bucatini

Boil a full kettle

Add your blanched peas to a pot, cover them with boiled water (just enough to cover them), bring to the boil over a high heat and cook for 2 min or until they're warmed through

Once warmed through, drain and then reserve the pot

Chop half your basil finely, including the stalks and keep the remaining basil leaves whole

Add your roasted garlic paste, grated Italian hard cheese, a squeeze of lemon juice and half of the refreshed peas (you'll use the rest later!) to a food processor

Add 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water then blitz until a paste remains – this is your pea & roasted garlic sauce

Meanwhile, slice your king oyster mushrooms lengthways into thick rounds

Then score the cut sides in a criss-cross pattern (careful not to cut the whole way through!)

Add your bucatini to the reserved pot, cover with plenty of boiled water and bring to the boil over a high heat

Cook the bucatini for 7-9 min or until cooked with a slight bite

Once done, drain the bucatini, then return to the pot

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of olive oil over a high heat

Once hot, add the scored mushrooms to the pan and cook for 3-4 min on each side or until golden

Once golden, add your soy sauce with a splash of cold water, cover and cook for a further 5-6 min or until tender – these are your king oyster mushroom scallops

Tip: Be careful when adding the water to the pan, it may splash!

Add your clotted cream and vegetable stock mix to the drained bucatini with your pea & roasted garlic sauce, the reserved blanched peas and a good grind of black pepper

Give everything a good mix up – this is your creamy pea bucatini

Cut the remaining lemon into 1 wedge per person