Fable Pulled Mushroom Teriyaki Donburi Bowl

Boil a half a kettle

Peel and finely chop (or grate) your garlic

Trim, then slice your spring onion[s] finely, separating the white parts from the green parts

Add a small drizzle of vegetable oil to a pot with a lid over a medium heat

Once hot, add the chopped garlic and the sliced spring onion whites with a pinch of salt and cook for 1 min or until fragrant

Once fragrant, add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] 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 – this is your garlic rice

Finely slice your radishes

Top, tail, peel and grate your carrot[s]

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

Once hot, add your Fable pulled mushrooms with a pinch of salt and pepper and cook for an initial 4-5 min or until crisp and brown

Meanwhile, add your red wine vinegar, half of your ginger & garlic paste (you'll use the rest later!), grated carrot and sliced radishes to a bowl with a pinch of sugar

Give everything a good mix up and set aside to pickle until serving – these are your quick-pickled vegetables

Once the fable pulled mushrooms have crisped, add your mirin, gluten free soy sauce, remaining ginger & garlic paste and 2 tsp [3 tsp] [4 tsp] sugar

Cook for 1-2 min or until coated – this is your Fable pulled mushroom teriyaki

Add your mangetout to a large bowl, cover with boiled water and set aside to soften

Drain the mangetout