In some pastoral communities across the globe, these are known as shepherd’s mushrooms because of the ricotta salute to sheep.
Lemon and garlic coax zing and flavour into the thudding ricotta and earthy mushrooms, which, let’s face it, are some of the more lacklustre ingredients to be found in a far-flung goatskin kitchen tent.
55g/2oz/scant ⅓cuplong-grain brown rice, preferably basmati, soaked for 2 hours, rinsed and drained
Put the rice, stock and garlic in a saucepan and bring slowly to the boil, then cover and cook very gently for 20–25 minutes until the rice is tender. Remove the pan from the heat, cover and leave for 15 minutes.
Preheat the oven to 180°C/350°F/Gas 4 and grease a baking sheet.<