Firecracker Fable Pulled Mushroom With Rice

Chop your Tenderstem broccoli in half, then add your basmati rice and 300ml [390ml] [600ml] cold water to a pot with a lid, add your halved broccoli to a sieve, and place the sieve over the rice

Bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed, the rice is cooked and the broccoli is fork-tender

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Bash your Fable pulled mushrooms with a rolling pin to break them up

Peel and finely slice your brown onion[s]

Peel and finely chop (or grate) your garlic

Boil half a kettle

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

Once hot, add the bashed Fable pulled mushrooms and sliced onion to the pan cook for 5-6 min or until browned

Meanwhile, combine half your sriracha (you'll use the rest later!) with your soy sauce, rice vinegar and honey in a bowl with 150ml [200ml] [250ml] boiled water

Stir it all together – this is your firecracker sauce

Once the fable mushrooms are browned and the onions are charred, set aside on a plate for later and reserve the pan

Return reserved pan to a medium heat with a drizzle of vegetable oil

Once hot add your chilli flakes (can't handle the heat? Go easy!) and chopped garlic with 1/2 tbsp [3/4 tbsp] [1 tbsp] flour and cook for 1 min or until fragrant

Once fragrant, add the firecracker sauce and give everything a good mix up

Cook for 2-3 min or until sticky and reduced

Once the sauce is sticky, add the crispy Fable pulled mushroom and charred onions to the pan and give everything a good mix up – this is your firecracker Fable pulled mushroom