Chipotle Pulled Mushrooms With Lime Slaw, Salsa & Cauliflower Rice

Add your white long grain rice and cauliflower rice to a pot with a lid with 110ml [175ml] [225ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Boil half a kettle

Meanwhile, bash your pulled shiitake mushrooms with a rolling pin to break them up

Zest your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Peel and finely chop (or grate) your garlic

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

Once hot, add the bashed pulled shiitake mushrooms with 1 tsp [1 1/2 tsp] [2 tsp] flour and a pinch of salt and cook for 5-6 min or until browned

Once the mushrooms have browned, shred them apart gently, using two forks – this technique is known as 'pulling' – these are your pulled mushrooms

Add your chipotle paste (can't handle the heat? Go easy!) to the pan along with your ground smoked paprika, ground coriander, chopped garlic and tomato paste

Give everything a good mix up and cook for 1 min or until fragrant

Dissolve your vegetable stock mix in 150ml [200ml] [250ml] boiled water – this is your stock

Once the mushrooms are fragrant, add your stock to the pan, give everything a good mix up and bring to the boil

Once boiling, reduce the heat to medium-low and cook, covered, for 8-10 min, stirring occasionally, or until the sauce has thickened, then stir through half the lime zest (save the rest for later!) – these are your chipotle pulled mushrooms

Tip: Add a splash of water if your mushrooms are looking a little dry

Meanwhile, trim, then slice your spring onion[s] thinly

Add your carrot & cabbage slaw mix to a bowl with the juice of half the zested lime[s], chopped spring onion, mayo and a pinch of salt and pepper

Give everything a good mix up – this is your lime slaw

Finely dice your tomato[es]

Add the diced tomato to a bowl with the remaining lime zest, a squeeze of lime juice, a drizzle of olive oil and a pinch of salt and pepper

Mix it all together – this is your salsa

Cut the remaining lime into 1 wedge per person