Crab and lobster mushroom terrine

Combining the tastes of both seasons as they change from summer to autumn, this cooling yet spicy shellfish terrine is light, creamy and refreshing. The rarely found lobster mushrooms are pan-fried then roasted to lock in their fish-like flavour and reinforce their spongy texture, which seems worlds apart from the delicate yellow oyster mushrooms. The orange pansies add a little velvety bitterness to this appetizer dish or decadent lunch – your guests won’t believe it is made from mushrooms