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50 unsalted butter

500g Mushrooms (Oyster/Chestnut) torn into large piece

large pinch of salt

1 tablespoon water

1 tablespoon dried marjoram

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1. In a large frying pan, melt the butter over a medium heat. Add the mushrooms, stir well.

2. When the butter has been absorbed, sprinkle the salt, stir, and fry for a minute.

3. Add the water. When the mushrooms release their liquid add the dried marjoram, and increase the heat to a rapid boil, stirring occasionally.

4. When the water has evaporated, you'll hear the mushrooms beginning to fry, turn down the heating to medium, and leave them to brown.

   Move onto the sauce, but keep an eye on the mushrooms. Stir when they smell caramelised, and leave again. Turn off the heat if your sauce isn't ready

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20g butter

1 heaped tablespoon flour

about 200ml milk

100g blue cheese, crumbled/cut into small pieces

200g Pecan

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1. Melt the butter, stir in the flour until incorporated, then cook for a minute.

2. Add about half a cup of milk, and stir until you've worked out any lumps. Add the remaining milk, and bring to a boil stirring constantly. If the sauce is too thick add a splash of extra milk.

3. Turn off the heat. Add the cheese, and stir until melted. Add the pecans and mushrooms.

If using with pasta, put that on while the mushrooms are frying. Add the pasta to the sauce, stir through and serve.