Hedgerow garlic and Asian mushroom brik

Serves 4

Hedgerow garlic and Asian mushroom brik (Jason Lowe)

I'm a big fan of brik à l'oeuf, which is the crisp North African pancake made with warka pastry with a soft egg inside. I occasionally play around with this simple classic and this one works as a breakfast dish or a starter or snack.

4 sheets of feuille de brik or warka pastry
100-120g fresh shiitake, sliced, or a mix of fresh Asian mushrooms
2 spring onions, cleaned and thinly sliced
A few leaves of wild or hedgerow garlic, chopped
2tbsp chopped coriander
4 medium eggs, beaten
Salt and freshly ground black pepper
A couple of tablespoons of vegetable or corn oil for frying

Heat a frying pan with a little vegetable oil and cook the mushrooms for a minute or so on a low heat, then add the spring onions, wild garlic and coriander and cook for another 30 seconds; season and stir in the eggs to give them a little heat, but not actually cook them, then transfer the mixture into a bowl.

To serve, heat a large, preferably non-stick frying pan on a medium heat, lay a sheet of the pastry in the pan, spoon a quarter of the mix in the centre and fold it in half immediately. Fry for a minute or so until crisp then flip it over and crisp up the other side. Serve them as soon as possible so they stay hot and crisp.