This is a fabulously filling veggie supper to satisfy even the most diehard of meat-eaters.


Equipment: Large frying pan
Serves: 4

  • 30g (1oz) unsalted butter 
  • 2 tbsp olive oil
  • 600g (1lb 5oz) oyster mushrooms, torn if large
  • 2 garlic cloves, thinly sliced
  • 1 tsp each hot smoked and sweet smoked paprika, plus a pinch to serve
  • 320g (11¼  oz) kale, tough stems removed and leaves roughly chopped
  • 2 x 250g (9oz) sachets cooked mixed grains (such as freekeh, pearl barley, quinoa, wheatberries)
  • 2 tbsp extra-virgin olive oil 
  • 2 tbsp chopped dill
  • 3 tbsp chopped parsley 
  • good squeeze of lemon juice
  • 4 dollops of low-fat soured cream


  1. Heat the butter and half the olive oil in a large frying pan over a medium–high heat. Add the mushrooms and cook on one side, pressing down, until really crispy.
  2. Turn over, add the garlic and cook the other side, again until golden. You may need to do this in batches if you don't have a big enough pan. Add the paprika, season well with salt and pepper and set aside in a bowl.
  3. Heat the remaining oil in the pan, add the kale and fry for 3–4 minutes until softened. Season with lots of black pepper and toss with the mushrooms.
  4. Heat the grains according to the packet instructions and mix with the extra-virgin olive oil, herbs and lemon juice to taste.
  5. Divide the grains between four bowls and add the mushrooms and kale. Top each bowl with a dollop of soured cream and a sprinkle of smoked paprika and serve.