Goats' Cheese & Roasted Mushroom Sandwich

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Chop your potatoes (skin on) into wedges

Add the potato wedges and flat white mushroom[s] to a baking tray (or two!)

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

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

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

Once hot, add the sliced onion with a pinch of salt and 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 – this is your caramelised onion

While your onion is 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 your cherry tomatoes in half

Wash your salad, then pat dry with kitchen paper

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

Once hot, carefully slice in half before serving

To build, fill the ciabatta with your goats' cheese, roasted flat white mushroom, caramelised onion, a handful of salad and a generous grind of black pepper – this is your goats' cheese & roasted mushroom sandwich