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Celia Brooks

Look no further. Celia Brooks founded the original London food tour company “Gastrotours” in 2002.

Celia founded and still runs the original tasting tour at the world-famous Borough Market, based on years of experience and a deep passion for food and cooking.

Celia’s experience extends from her professional inception as a chef for film director Stanley Kubrick, through a career in writing 9 internationally published cookbooks, TV presenting, food consultancy and teaching. Celia’s most recent book was published by Murdoch Books in 2018, entitled “SuperVeg: The Joy & Power of the 25 Healthiest Vegetables on the Planet”.

Video Description

This Hungarian-style dish, singing with garlic and dill, suspends juicy mushrooms in a creamy, flavourful gravy, and marries perfectly with Cauliflower Couscous or shirataki noodles. It works well with scrambled eggs, but can also be enjoyed on its own. Use ordinary mushrooms or a mixture of cultivated and wild. Be sure to use fresh, high-quality paprika and not a bottle of dust that has been languishing in the cupboard.

Recipes in this series are from:

“5:2 Vegetarian”

By Celia Brooks

Published by Pavilion Books

Celia’s latest cookbook:

“SuperVeg: The Joy & Power of the 25 Healthiest Vegetables on The Planet”

By Celia Brooks

Published by Murdoch Books

Celia's website:

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  • 3 spring onions (scallions)

  • 1 tsp olive oil
  • 200g/7oz mushrooms, regular or mixed wild and cultivated, brushed clean
  • sea salt and freshly ground black pepper
  • small handful of fresh dill
  • 125g/4½oz/½ cup low fat yogurt
  • 2 tsp cornflour (cornstarch)
  • 2 garlic cloves
  • 2 tsp paprika
  • cayenne pepper, to finish (optional)


  1. Chop the onions. Heat a large, lidded, non-stick frying pan over a medium heat and add the oil and the onions. Cook, stirring occasionally, until the onions are soft. Meanwhile, cut or tear the mushrooms into chunky pieces.

  2. Add the mushrooms to the pan with salt, pepper, and 2 tbsp water. Cover and cook, stirring frequently, until the mushrooms are soft and juicy, about 3–4 minutes.
  3. Meanwhile chop the dill – you should have about 2 rounded tbsp. Measure the yogurt into a small bowl and beat in the cornflour until smooth.
  4. Reduce the heat and crush the garlic into the pan. Add the paprika and stir well.
  5. Add 2 more tbsp water, then add the dill and stir well.
  6. Turn the heat right down and stir in the yogurt mixture. Stir thoroughly until the sauce turns evenly reddish-brown and just starts to bubble, then remove from the heat. Eat immediately, sprinkled with cayenne if desired.