This is a fabulously filling veggie supper to satisfy even the most diehard of meat-eaters.
Serves 4 
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1oz unsalted butter
2 tbsp olive oil
1lb + 5oz oyster mushrooms, torn if large
2 garlic cloves, thinly sliced
1 tsp each hot smoked and sweet smoked paprika, plus a pinch to serve
11oz kale, tough stems removed and leaves roughly chopped
2 x 9oz sachets cooked mixed grains (such as freekeh, pearl barley, quinoa, wheatberries)
2 tbsp extra-virgin olive oil
2 tbsp chopped dill
3 tbsp chopped parsley
good squeeze of lemon juice
4 dollops of low-fat soured cream
30g unsalted butter
2 tbsp olive oil
600g oyster mushrooms, torn if large
2 garlic cloves, thinly sliced
1 tsp each hot smoked and sweet smoked paprika, plus a pinch to serve
320g kale, tough stems removed and leaves roughly chopped
2 x 250g sachets cooked mixed grains (such as freekeh, pearl barley, quinoa, wheatberries)
2 tbsp extra-virgin olive oil
2 tbsp chopped dill
3 tbsp chopped parsley
good squeeze of lemon juice
4 dollops of low-fat soured cream
Large frying pan
