Sat Bains served up tasty Shiitake Mushrooms With Beluga Lentils and Fried Eggs on Sunday Brunch.

The ingredients are: 200g shiitake mushrooms, wiped clean, 50ml olive oil 40g, salted butter, 3 garlic cloves, crushed 2 shallots, finely sliced 2 sprigs of thyme 1 x 100g pouch of precooked beluga lentils 2 large organic eggs, cracked into 2 small bowls Flaked sea salt and freshly ground black pepper, to taste.

See recipes by Simon in the book titled: Eat to Your Heart’s Content available from Amazon now.