Cookery expert Venika Kingsland went in search of local mushrooms at the Farmers' Market.

She found some excellent large, flat, brown mushrooms at the Farmers' Market at Peter Mushrooms stall.

Based at Sleaford, Peter Mushrooms produce a variety of marinated mushroom products as well. Telephone 01420 478366

It was also National Vegetarian Week, so she created some recipes especially for non-meat eaters.

Morel Mushrooms

450g basmati rice

1 tbsp oil or ghee

1 large onion, peeled and diced

4 bay leaves

20g dried morel mushrooms

Salt and freshly ground pepper

Water

1Soak the rice in cold water for about 30 minutes, drain.Wash and soak the morel mushrooms in a cup of warm water for twenty minutes. Drain, reserving the fluid, squeeze the mushrooms and set aside.

2Heat the oil in a deep sided saucepan, and fry the onions. When golden add the mushrooms and the drained rice. Pour the reserved fluid and enough warm water over the rice so that it is approximately one inch above the rice (this tried and tested method ensures that all the water is absorbed and it is not necessary to drain the rice after cooking).

3Add bay leaves, salt and pepper. Bring to the boil, lower the heat, cover tightly and allow to simmer for about 20 minutes until all the water is absorbed. Remove from the heat immediately.

Serve with plain yoghurt and mango chutney for a light meal, or with a favourite curry.

Serves 4. Venika Kingsland