Korean-Style Pulled Mushroom Sandwich

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

Chop your potato[es] (skins on) into bite-sized pieces and add to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt

Give everything a good mix up, then put the tray[s] in the oven for 25-30 min or until the potatoes are crisp and cooked through, then sprinkle over your black sesame seeds – these are your sesame potatoes

While the potatoes are cooking, add your Fable pulled mushrooms to an oven-proof dish with a drizzle of vegetable oil

Put the dish in the oven for an initial 20 min or until browned

Meanwhile, combine your carrot & cabbage slaw mix and soy sauce in a large bowl with a drizzle of vegetable oil and half your rice vinegar (you'll use the rest later!)

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

Combine half your ginger & garlic paste (you'll use the rest later!) in a small bowl with your mayo

Add the remaining rice vinegar, 1 tbsp [1 1/2 tbsp] [2 tbsp] cold water and a grind of black pepper and give everything a good mix up – this is your ginger & garlic mayo

Combine your gochujang paste (can't handle the heat? Go easy!) and the remaining ginger & garlic paste in a bowl with 1 tsp [1 1/2 tsp] [2 tsp] sugar and 50ml [75ml] [100ml] cold water

Mix until fully combined – this is your gochujang glaze

Once the mushrooms are browned, remove the dish from the oven

Add the gochujang glaze to the dish and give everything a good mix up

Return the dish to the oven for 5-6 min further or until the pulled mushrooms are crisp and glazed – these are your Korean-style mushrooms

Slice your brioche bun[s] in half

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat and add the brioche halves, cut side down

Cook for 2-3 min or until toasted and charred, then set aside until serving

Once the mushrooms are crisp, shred them apart, using two forks – these are your Korean-style pulled mushrooms