An eater's guide to mushrooms

Directions:
1. First, carefully cut out the stems from the mushroom caps so there is a dip on the underside to hold the stuffing. Discard the stems.

2. Place the washed spinach in a saucepan (no need to add water) and cook until wilted, about 2-3 minutes. Place the spinach between two large plates and squeeze out as much water as possible. Chop the spinach and place in a bowl.

3. Fry the bacon pieces in a small frying pan or in the microwave until done but not too crispy. Mix into the spinach and season with salt, pepper and nutmeg.

4. Stuff the mushroom caps with the spinach mixture, using a teaspoon and pressing lightly to keep the stuffing in place, making a little mound on top.

5. Take three shallow bowls and place the flour, eggs and breadcrumbs in each. Coat the mushrooms first in the flour, then dip in the egg and coat with the breadcrumbs. Repeat till all the mushrooms are coated, taking care not to dislodge the stuffing.

6. You can now store the mushrooms in the fridge until ready to cook and serve.

7. Using a deep fat fryer or saucepan with at least 4cm of oil, heat the oil over a medium heat and fry the mushrooms, in batches, for about 2-4 minutes or until golden brown. It may help to fry one first and check for doneness, adjusting the heat of the fryer accordingly.

8. Serve as a canape or on a bed of lemony-dressed lettuce or rocket as a starter.