Baked Spicy Pulled Shiitake Mushroom Stew W. Naan & A Chicken Breast

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

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Heat a large, wide-based hob-safe oven-proof casserole dish with a drizzle of vegetable oil over a high heat

Peel and chop half your red onion[s] into quarters

Finely slice the remaining onion and set aside in a small bowl

Crush your garlic open by squashing with the side of a knife and remove the skin

Add your pulled shiitake mushrooms to the dish with the onion quarters and crushed garlic

Cook for 2 min or until very lightly browned

Boil half a kettle

Stir in your vegetable stock mix

Add your chopped tomatoes, ras el hanout, harissa paste (can't handle the heat? Go easy!) and 300ml [390ml] [510ml] boiled water

Bring to the boil over a high heat, stir everything together, and put the dish in the oven for 40 min or until thickened and cooked through – this is your baked spicy pulled shiitake mushroom stew

Pour your red wine vinegar over the sliced onion and set aside to pickle – this is your quick-pickled red onion

Use this time to clear up, set the table, have a cup of tea or simply chill!

Tip: Check the stew halfway and give everything a good stir!

Once the stew is almost done, add your naan[s] to a baking tray (or two!) and put the tray[s] in the oven for 3-4 min or until warmed through

Drain the quick-pickled red onion, discard the liquid