The fast show: bream with red bulgur and spicy nuts; pasta topped with a herby rubble, olives, raisins and breadcrumbs; and soupy beans with roast mushrooms and a chive salsa
Heat the oven to 240C /475F/gas 9. Put the porcini in a heatproof jug, cover with 300ml just-boiled water and leave to soak for five minutes.
Meanwhile, put the fresh mushrooms, shallots and thyme on a large oven tray lined with greaseproof paper, add three tablespoons of olive oil, three-quarters of a teaspoon of salt and a good grind of pepper, and toss to coat. Bake for 20 minutes, stirring once halfway, until golden and slightly charred.
While the mushrooms are roasting, get on with the beans. Put a small saute pan on a medium-high heat, add two tablespoons of olive oil and the garlic and saute for a minute, until fragrant. Carefully spoon in the soaked porcini, taking care not to add any sediment at the bottom of the jug, and cook, stirring occasionally, for two minutes. Using a fine sieve, strain in the porcini liquid and leave to cook for another seven minutes.
To make the salsa, put the chives, parsley, cumin seeds, garlic and olive oil in the small bowl of a food processor, blitz until almost smooth, then scrape into a small bowl. Stir in the lemon juice and a quarter-teaspoon of salt, and set aside. To assemble the dish, spoon the beans on to a large platter with a lip. Scatter a third of the salsa on top, swirling it in slightly, then arrange the roast mushroom and shallot mixture on top. Spoon over another third of the salsa and serve with the remaining salsa on the side.
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