|Carrots||1 1⁄2 Pound, sliced (675 Gram)|
|Beef stock||1⁄4 Pint (150 Milliliter)|
|Mushrooms||8 Ounce, sliced (225 Gram)|
|Butter||1 Teaspoon (Little)|
|Double cream||1⁄4 Pint (150 Milliliter)|
|Parsley||1 Tablespoon, chopped|
|Chives||1 Tablespoon, chopped|
|Lemon juice||1 Teaspoon|
1 In a pan, add beef stock and cook the carrots init along with a little nutmeg until the liquid is reduced to a syrupy consistency.
2 In another pan, add butter and fry the mushrooms until lightly browned.
3 Add the mushrooms, cream and herbs to the cooked carrots.
4 Gently stir until the sauce attains coating consistency.
5 Add salt,pepper and lemon juice for seasoning.
6 Set the oven to 400 degrees farenheit ( 200° C / Gas Mark 6.)
7 Split the baps into two and hollow out.
8 Glaze with melted butter using a brush and put into the oven for 10 - 15 minutes to crisp up.
9 Arrange the mushroom and carrot mixture into the bases of the baps.
10 Replace their lids and serve immediately.