The makings of the

Make up 100 ml of mushroom stock with a bouillon cube and boiling water.

Clean the mushrooms using a wooden mushroom brush and cut into either halves or quarters depending on the size.

Peel and finely dice the garlic cloves.

Heat the oil in a large frying pan on a high heat and add the mushrooms for a couple of minutes until they have coloured up a little.

Turn the heat down to low and add the garlic, thyme and half of the salt and pepper. Cook for 3 to 4 minutes whilst stirring to cook the garlic.

Add the Philly and the mushroom stock and turn the heat up to medium, stir until all the Philly has melted and then turn the heat down to a simmer and leave to cook gently for 5 minutes until the sauce is the right consistency.

Whilst waiting for the mushrooms to cook, take your French stick and slice into 2 equal halves, then slice each halve into 2 lengthways so you have 4 equal size slices.

Now the mushrooms are cooked, add the rest of the salt and pepper and 10 g of the choppedparsley and turn off the heat.

Toast your French stick under a preheated grill and then place in the centre of the plates and top with the mushrooms and a little drizzle of the sauce and garnish with the remaining 5 g of chopped parsley.