Mushroom broth

1. Put the mushrooms into a bowl and cover with 500 ml of hot water, cover with a plate and leave for at least 20 minutes.

2. Meanwhile, peel and dice one of the onions. Heat the oil in a heavy-based pan and sweat the onions over a medium-low heat until soft and translucent. Add the carrot and sweat some more until starting to caramelise gently. Add the chopped kale and cook for about 3-5 minutes.

3. When the mushrooms look plump, pick them out with a slotted spoon and carefully pour the liquid into the pot with the onion and carrot, making sure to leave any grit behind. Add the rehydrated mushrooms in too, add a litre of water and one whole, peeled onion. Bring to a simmer and cook for about 20 minutes.

4. I cook the noodles separately, according to the packet instructions and toss them in a tiny bit of oil once they are drained.

5. Sometimes, I also fry some mushrooms in butter - to use as a topping. I roughly chop the garlic and then crush using Maldon salt and the side of a knife. Then I simply heat the butter and add the mushrooms, cook until nice and brown, then stir through the crushed garlic and cook for a minute.

6. To serve put some noodles into a bowl and top with the broth, scatter some fried garlicky mushrooms on top and finish with the herbs.