Creamy Woodland Mushroom

• 1 tablespoon olive oil or butter
• 1 leek, washed and finely chopped
• 2 medium

Heat a pot on a medium-low heat and add the oil or butter. When it’s hot, add the leek, carrot and garlic and fry for 5–10 minutes until they soften.

Put in the cashews, mushrooms and thyme leaves and give everything a stir.

Pour in a litre of boiling water, then crumble the stock cubes into the pot and bring to the boil. Turn down the heat and simmer for 15–20 minutes.