Crusty baked wasabi mushrooms, spinach, tomato, orange, dill and grated egg

As a child I’d only ever eaten big open field mushrooms sliced and fried in butter or grilled on the barbecue after we’d harvested them ourselves. My father, Bruce, would drive our huge caramel-brown Chevrolet Impala car slowly across various farmers’ fields and me and my siblings would lie on our bellies behind the front seat, with our heads, shoulders and arms out of the car, and pull them out of the ground. Hilarious, when I think about it – thankfully, dad was a very safe driver! If you