Put a pot of water to a boil. In the meantime heat up a little olive oil in a large pan and stir fry 250g wild mushrooms (or button mushrooms), sliced, till they start to take on colour. Add 2 garlic cloves, finely chopped and stir. Now add 100ml vermouth (or white wine) and 3 thyme sprigs, leaves picked, and reduce the liquid to a third. Stir in between 50-150ml thick double cream (depending on how creamy you like your pasta). Season with sea salt and pepper. Keep warm.

In a small pan toast 20g panko (Japanese) breadcrumbs till golden. Take off the heat and add the zest of 1 lemon, grated and 3 tbs chopped parsley.

Cook 250g fettucine or pappardelle till al dente. Drain, keeping some of the cooking liquid and stir into the mushroom sauce. If the sauce seems dry (especially if you have not used the full quantity of cream) then add in some of the cooking liquid.

Transfer to two pasta bowls and sprinkle with the breadcrumb mixture and some grated parmesan and a little olive oil (if you like).

Serves 2.

Optional: for a vegan version substitute soya cream for the regular cream and omit the parmesan.

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