Baked Korean-Style BBQ Fable Mushrooms & Sesame Spinach

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with tin foil

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and 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

Meanwhile, top, tail, peel and slice your carrot[s] into discs on the diagonal

Peel and chop your brown onion[s] into wedges

Once browned, add the sliced carrot and onion wedges with your cornflour, Chinese rice wine, ginger & garlic paste, soy sauce and gochujang paste (can't handle the heat? Go easy!)

Season with 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and a small pinch of salt and add 300ml [390ml] [550ml] boiled water

Stir everything together and bring to the boil, then cover and put in the oven for 25-30 min or until the sauce has thickened – this is your baked Korean-style BBQ Fable mushrooms

Add your white long grain rice to an oven-proof dish with 300ml [390ml] [600ml] boiled water

Cover tightly with tin foil and put the dish in the oven for 30 min or until all the water is absorbed and the rice is cooked – this is your baked rice

Reboil a kettle

Wash your spinach then add to a colander and pour boiled water all over it so that it starts to wilt

Rinse the wilted spinach under cold running water until it's cool

Once cool, squeeze as much water out of the spinach as you can, add the wilted spinach to a bowl with a pinch of salt and your toasted sesame oil – this is your sesame spinach