Carolina-Style Pulled Mushrooms With Gold Sauce

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

Boil a full kettle

Peel and finely chop (or grate) your garlic

Peel and finely dice half your brown onion[s], then finely slice the remaining onion

Add your Fable pulled mushrooms to an oven-proof dish

Sprinkle over your ground cumin and ground smoked paprika with 2/3 of your cider vinegar and half your agave (you'll use the rest later!)

Pour in 100ml [130ml] [180ml] boiled water with half your vegetable stock mix (save the rest for later!) and give everything a good mix up, then put the dish in the oven for 25 min or until most of the liquid has been absorbed and the mushrooms are slightly crispy

While the mushrooms are in the oven, add your macaroni to a pot of boiled water and bring to the boil over a high heat

Cook the macaroni for 7-9 min or until cooked with a slight bite and once done, drain and set aside

While the macaroni is cooking, melt 15g [22g] [30g] butter in a pan over a medium heat

Reboil half a kettle and grate your cheddar flavour block[s]

Once melted, add the diced onion and half the chopped garlic (you'll use the rest later!) with a pinch of salt and cook for 2-3 min until softened

Once softened, add 15g [22g] [30g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste coats the onion – this is your roux

Gradually whisk 300ml [450ml] [600ml] milk into the roux and cook for 4-5 min or until a smooth, thick sauce remains

Stir through half the grated cheeze with half your mustard ketchup (you'll use the rest later!) – this is your béchamel sauce

Add the drained macaroni to the béchamel sauce with a grind of pepper and a pinch of salt and mix it all together

Transfer the cheezy macaroni to an oven-proof dish, reserving the pan (use individual ones for fancy presentation!) and top with the remaining grated cheeze and half your cayenne pepper (can't handle the heat? Go easy!)

Put the dish in the oven and cook for 10-12 min or until bubbling and golden – this is your spicy mac 'n' cheeze, while everything's in the oven, wipe down the reserved pan and return it to a medium-high heat with a drizzle of vegetable oil, once hot, add the sliced onion and remaining chopped garlic and cook for 3-4 min or until softened

Wash your spring greens then pat dry with kitchen paper and rip the leaves off your spring greens, discard the tough stalk[s], then layer the leaves over each other, roll them up and slice into thin strips

Once the onion has softened, add the sliced spring greens to the pan with the remaining vegetable stock mix and 100ml [130ml] [180ml] boiled water and cook, covered, for 5-6 min or until wilted – these are your collard-style greens

Meanwhile, combine the remaining mustard ketchup, remaining agave, remaining cider vinegar, remaining cayenne pepper (not a fan of spice? Just add a little!) and your smoked sea salt flakes – this is your Carolina-style gold sauce