(Adapted from Yotam Ottolenghi’s Portobello mushroom tarts with pine nut and parsley salsa) Makes 9 tartlets Ingredients: For the mushrooms: Handful fresh thyme sprigs Handful fresh rosemary sprigs 500ml warm vegetable stock 2 large cloves garlic, peeled and finely sliced 1 large lemon, zest peeled off in long strips 4 small cinnamon sticks 30g unsalted …