Fable Mushroom 'Brisket' Sandwich With Chips

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil half a kettle

Cut your potatoes (skins on) into chunky chips

Add the chunky chips to a baking tray (or two!) with a drizzle of vegetable oil

Put the tray[s] in the oven for 25-30 min or until the chips are golden and starting to crisp

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

Once hot, add your Fable pulled mushrooms and cook for an initial 4-5 min or until beginning to char

While the Fable pulled mushrooms are cooking, slice your cucumber finely into rounds

Peel and finely slice your brown onion[s]

Peel and grate (don't chop!) your garlic

Once the Fable pulled mushrooms have charred, reduce the heat to medium-high

Add the sliced onion to the pan along with a pinch of sugar and a generous grind of black pepper

Cook for 5-6 min or until the onion is beginning to brown

Add the cucumber rounds to a bowl with your white wine vinegar, 1/4 of your wholegrain mustard (you'll use the rest later!) and pinch of sugar

Give everything a good mix up – this is your quick-pickled cucumber

Combine your mayo and half the grated garlic (you'll use the rest later!) in a small bowl with a grind of black pepper – this is your garlic mayo

Put your ciabatta[s] in the oven for 5 min or until warm and crusty, then slice in half

Once the onion is golden, add 1 tsp [1 1/2 tsp] [2 tsp] flour, Henderson's Relish, soy sauce, remaining grated garlic, remaining wholegrain mustard and 200ml [250ml] [300ml] boiled water to the pan

Cook for 4-5 min or until the liquid has reduced to a thick gravy-like consistency – this is your Fable mushroom 'brisket'