Stuffed Mushrooms

Makes 12

Ingredients:

6 oz(150 g) soft spreading pate
3 oz(75 g) fine breadcrumbs
3 tablesp milk
1 ½ tablesp lemon juice
salt
freshly ground black pepper
2 tablesp fresh chopped parsley

To finish:
12 open cup mushrooms, wiped and oiled.
Sprigs of water cress
Sliced stuffed olives

1. In a bowl, mash pate till smooth.
2 Beat in remaining ingredients till well blended.

To Serve Now:  Spoon mixture into a piping bag fitted with a large star nozzle, pipe swirls of pate mixture on to each mushroom( see picture). Place in an oiled baking tin, bake (350 Deg F , 180 deg C, gas 4) 12-15 mins, while roasted turkey is resting. Top each with a slice of olive.

To Freeze: Pack stuffing into polybox, label, use within 1 month.

To serve from freezer: Thaw overnight in fridge. See 'To Serve Now'.