• For the base
• 4oz breadcrumbs (quite coarse)
• 2oz ground almonds
• 3oz butter (generous)
• 4oz flaked almonds
• A twist of salt and pepper
• A clove of garlic, crushed

• For the filling
• A good knob of butter for frying
• 1lb mushrooms
• 2-4 largetablespoons of good sweet sherry
• 3-4 (or 5 or more) tablespoons of cream (double or single)
• salt and pepper

To make the base

1. Mix together the breadcrumbs and ground almonds in a large bowl.
2. Cut the cold butter into pieces, and rub it into the breadcrumbs.
3. Press lightly into an ovenproof flan dish or tin, and bake in a hot oven (Gas Mark 6) for about 14-18 minutes. (It should be brown on the base, but the top burns easily - you may have to move it up and down in the oven, or cover the sides with foil).

To make the filling

1. Wash and thickly slice the mushrooms.
2. Melt butter and try, stirring occassionally until lightly cooked and starting to brown, most of the juice having evaporated.
3. Add a tablespoon of sherry and let it bubble away.
4. Keep stiring over a medium heat and gradually add the rest of the sherry allowing it to reduce without burning.
5. Add cream, as much as you feel like, a spoonful at a time, stirring all the while and continuing to reduce.
6. When it makes a nice thick sauce it is ready - this takes a few minutes.
7. Spoon the mushroom mixture into the pie, and sprinkle with chives.
8. Serve with a nice salad.

It is very crumbly to serve, but never mind! Just accept it will come out in a crumbly pie, but it tastes just the same.