Slice the caps about 5mm (1/4 inch) thick. Slice the lap cheong and banana chillies on the diagonal into pieces about 5mm (¼in) thick. Thinly slice the garlic. Cut the spring onions into 4cm ...

It is my mother’s bread stuffing recipe, but while she uses bacon, I now make it with Chinese sausage (lap cheong) and liver sausage (yuen cheong) – a suggestion by food stylist Nellie Ming Lee.