Goats' Cheese & Roasted Mushroom Ciabatta Sandwich

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Chop the potatoes (skins on) into wedges

Add the potato wedges and flat white mushrooms to a baking tray

Drizzle everything with olive oil and a generous pinch of salt and put the tray in the oven for 20-25 min, or until everything is cooked through and tender

Meanwhile, peel and finely slice the red onion[s]

Heat a large wide-based pan (preferably non-stick with a matching lid), with a drizzle of olive oil and a knob of butter over a medium heat

Once hot, add the sliced red onion and a pinch of salt cook for an initial 8-10 min or until softened

Once softened, add half your balsamic vinegar (save the rest for later!) and 1 tbsp [1 1/2 tbsp] [2 tbsp] sugar and cook for a further 6-7 min or until sticky and caramelised – these are your caramelised onions

While your onions are cooking, combine the remaining balsamic vinegar with 1 tbsp [1 1/2 tbsp] [2 tbsp] olive oil and a pinch of salt – this is your balsamic dressing

Chop the cherry tomatoes in half

Put your ciabatta[s] in the oven for 5 min or until they're hot and crusty

Carefully slice them in half before serving

Wash your salad, then pat it dry with kitchen paper