Cajun-Style Mushroom Burger With Red Cabbage Slaw

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

Cut your potatoes (skins on) into chips

Add the chips to a large baking tray (or two!) with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix

Put the tray[s] in the oven for 20-25 min or until the chips are golden and starting to crisp

Meanwhile, top, tail and grate your carrot[s] (no need to peel!)

Trim, then slice your spring onion[s] finely

Slice your flat white mushrooms into strips

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

Once hot, add the mushroom strips and cook for 6-8 min or until softened

Meanwhile, combine your cider vinegar and 2 tbsp [3 tbsp] [4 tbsp] olive oil in a large bowl with a pinch of salt, pepper and sugar

Add your shredded red cabbage, grated carrot and half the sliced spring onion (save the rest for garnish!) to the bowl and give everything a good mix up – this is your red cabbage slaw

Combine your mayo and red chilli relish in a small bowl – this is your chilli mayo

Once the mushrooms have softened, add your ground cumin, ground smoked paprika, cayenne pepper (can't handle the heat? Go easy!), 1 tsp [1 1/2 tsp] [2 tsp] black pepper and a large pinch of salt to the pan

Add another drizzle of vegetable oil and stir until the mushrooms are coated in the spices

Cook for 1-2 min further or until fragrant – these are your Cajun-style mushrooms

Cut your ciabatta[s] in half and place in the oven for 1-2 min or until warmed through and slightly crispy