2 Meals: Fable Mushroom Bourguignon & Ragú Tortiglioni

Meal 1:

Preheat the oven to 220°C/ 200°C (fan)/ gas 7, then boil a kettle

Heat a large, hob-safe oven-proof casserole dish with a generous drizzle of vegetable oil over a high heat, once hot, add your Fable pulled mushrooms and cook for 2-3 min or until starting to brown

Peel and chop your shallot[s] in half and top, tail and cut your carrot[s] in half lengthways, then slice on the diagonal then crush your garlic open with the side of a knife, remove the skin and chop in half

Chop your potatoes in half

Add the chopped shallot, sliced carrot and halved garlic to the dish

Add your tomato paste with your chopped tomatoes, Chinese rice wine, red wine stock paste, Henderson's Relish and gluten free soy sauce and give everything a good mix up

Add 600ml [780ml] [1L] boiled water to the dish with your vegetable stock mix, bay leaf[ves] and half your rosemary (save the rest for later!)

Bring to the boil over a high heat and season with a generous grind of pepper

Once boiling, put the dish in the oven, uncovered, for 25-30 min or until the sauce has thickened – this is your Fable mushroom 'bourguignon'

Tip: Cooking for 4 or more? Use 2 dishes!

Strip the remaining rosemary from their stems and chop them roughly, discard the stems

Add the halved potatoes to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil, the chopped rosemary and a pinch of pepper

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until the potatoes are golden – these are your rosemary roast potatoes

Discard the bay leaf[ves]

Serve half the Fable mushroom 'bourguignon' (you'll eat the rest tomorrow!) with the rosemary roast potatoes to the side

Cool the remaining Fable mushroom 'bourguignon' down quickly (within 2 hours max) and refrigerate in a covered container. Enjoy within 24 hours

Dig in!

Meal 2:

Boil a kettle

Add your tortiglioni to a pot of boiled water and bring to the boil over a high heat

Cook the tortiglioni for 7-9 min or until cooked with a slight bite

Once done, drain the tortiglioni, reserving a cup of the starchy pasta water

Meanwhile, chop your parsley finely, including the stalks

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a high heat

Once hot, add your panko breadcrumbs to the pan with the chopped parsley and a generous grind of black pepper and cook for 4-5 min or until golden, stirring frequently

Tip: Watch them like a hawk to make sure they don't burn!

Once golden, transfer to a bowl and set aside until serving (reserve the pan!) – this is your herby pangratatto

Transfer the remaining Fable mushroom 'bourguignon' to the reserved pan and cook over a medium-high heat, stirring occasionally, for 4-5 min or until it is piping hot throughout

You can only reheat your food once, then enjoy straight away

Once piping hot, shred the Fable mushrooms apart, using two forks - this technique is known as 'pulling' – this is your Fable mushroom ragú

Once cooked, add the cooked tortiglioni to the pan with the ragú and gently stir it all together until the pasta is coated in the sauce – this is your Fable mushroom ragú tortiglioni

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry!