1. Place your mushrooms under a hot grill and cook on both sides until softened, around 4-5 mins on each side is usually enough.

2. Meanwhile, chop your spinach but not too fine. Place in a bowl and add the ricotta, parsley, garlic granules and ham hock (you can buy pulled or shredded ham hock in M&S and Sainsburys if you can't get it you can chop up regular ham if you wish instead). Mix all together.

3. Heap the mix on top of your mushrooms and sprinkle over grated parmesan, place back under the grill for a minute or two to lightly brown the top then you are ready to serve.