Cancer is one of the scariest words in any language. But simple lifestyle changes can minimize the threat for most of us. There’s evidence to suggest that women eating 10g of mushrooms per day – that’s just one white button mushroom per day! – seem to halve their risk of getting breast cancer. So lots of good green veg, clean water, rest and, of course, fungi daily! And make it as delicious as possible, like in our gorgeous Tandoori Mushroom Naans #pinkpunnet #fruitandveg #breastcancer #minimizerisk #mushroomseveryday

Tandoori Mushroom Naans

Serves 2



15ml red wine vinegar

5ml sugar

1 red onion, sliced

2 ready-made naan breads

10ml olive oil

salt and milled black pepper

15ml oil

10ml ginger, finely grated

5ml garlic, crushed

250g button mushrooms, thickly sliced

30ml tandoori curry paste

100ml smooth cream cheese

15ml white and/or black toasted sesame seeds

a few fresh coriander leaves

some lime wedges



1 Place the vinegar, sugar and onion slices in a non-metallic bowl. Stir to combine and set aside for 20 minutes

2 Preheat the oven to 180°C. Place the naan breads on a baking sheet, brush with olive oil and season with salt and pepper. Bake in the oven for 5-7 minutes.

3 Meanwhile heat the balance of the oil in a pan and gently fry the ginger and garlic for 1-2 minutes. Add the mushrooms and fry for 3-4 minutes.

4 Stir in the tandoori curry paste and cook for 1 minute.

5 To assemble, spread the cream cheese over the warm naan bases. Drain the onions and scatter over the naans. Top with the mushrooms, sesame seeds and fresh coriander.

6 Serve with fresh lime wedges.