Cheese & thyme wrapped mushrooms

• goat's cheese↗100g g

  (the type with rind)

• large flat mushrooms↗4

  stalks removed

• few thyme

  sprigs, leaves only

• pack ready-rolled puff pastry↗375g g
• olive oil↗1 tsp tsp

  or sunflower oil

Step-by-step instructions

1. 1

   Heat oven to 220C/fan 200C/gas 7 and put a baking sheet in to heat. Slice the goat's cheese into 4 equal pieces, leaving the rind on. Turn the mushrooms cup-side up. Sit a circle of cheese in the middle of each mushroom, then top with a sprinkling of thyme. Season with salt to taste, but be generous with the black pepper.

2. 2

   Cut the pastry into 4 strips, lengthways. Wrap each mushroom in a strip of pastry, so that the ends of the pastry are underneath the mushroom. Make slashes on top of the pastry with the tip of a sharp knife. Brush the exposed sides of the mushroom with the oil to stop them drying out as they cook.

3. 3

   Lift the mushrooms onto the hot baking sheet and return to the oven for 15 mins, or until the pastry is golden and well-puffed, the cheese oozing and the mushrooms tender.