Cajun Stuffed Mushrooms

Chestnut mushroom caps packed with a spicy Cajun filling of cream cheese, sweetcorn, red pepper, garlic and smoked paprika, then topped with breadcrumbs and baked until bubbling. Our Cajun blend mixes cayenne, oregano, thyme and black pepper, so the heat is lively but rounded. The edges of the crumb catch and crisp while the centre stays rich, creamy and gently fiery, with little pops of sweetcorn.

We serve them hot on a small slate with a spoonful of cooling soured-cream dip and a scatter of spring onion. They're a good warm-up before a roast or a hearty main. Of our stuffed mushrooms, these are the spicy, Southern-style ones, with sweetcorn and pepper giving them more texture than the creamier versions.

• What's inside: chestnut mushrooms, cream cheese, sweetcorn, red pepper, Cajun spice blend, smoked paprika, garlic, breadcrumbs, spring onion; soured-cream dip
• Flavour: smoky, creamy, gently fiery
• Portion: five stuffed mushrooms, a starter for one
• Served: hot, on a slate with soured-cream dip
• Goes well with: a Lime Sparkling Cooler or our Honey Roast Chicken Dinner