Spiced Mushrooms and Leeks with Roasted Radish

By Joseph Whitmore of One Dish Room


Punnet of mushrooms

2 leeks

Radish leaves

1tbsp toasted coriander seeds

1tsp fenugreek powder

1tsp cumin

4 cherry tomatoes

1tbsp tomato puree

10 dried curry leaves

Sunflower oil


1 pinch cumin seeds



1⁄4 cup oil


1. Preheat the oven to 170°C

2. Cut large radishes lengthways, dress in oil, salt and pepper and roast until tender (around 20 minutes)

3. Heat a non-stick pan to a medium heat. Remove the stems of the mushroom, add to the pan round side down. Cook the mushrooms, not moving them around, but making sure the bottoms don’t burn. Pools of liquid will fill where the stem was, when this happens, toss the mushrooms around and leave to cook further. The mushrooms are ready when they have reduced 1⁄4 in size

4. Remove the mushrooms from the pan. Add some oil to the pan. Cut the leeks into discs and place in pan. Char the leeks on both sides and remove from the pan

5. Toast coriander seeds in a dry pan and grind. Add a small amount to the pan (still a medium heat), add in curry leaves and fry for a before seconds before adding in the leeks and tossing

6. Add the fenugreek, cumin, the remaining coriander and a splash of water. When the water has cooked away, add in the tomato puree and cook until darkened slightly

7. Then add in the tomatoes and mushrooms and 1/4 cup of oil

8. Add 200ml water and cook until the mixture has darkened

9. Chop the radish leaves and wilt in the pan. Stir them into the mixture and season with salt and pepper to taste

10. Remove the radish from the oven and serve