Miso Mushroom & Butternut Donburi Bowl

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

Boil a kettle

Tear the chestnut mushrooms into large bite-sized pieces (this saves time and creates an interesting texture) 

Add the torn chestnut mushrooms to a baking tray with the butternut squash cubes 

Drizzle with vegetable oil and season with a pinch of salt

Put the tray in the oven for 25 min, or until the vegetables are golden and softened

Meanwhile, rinse the brown rice, add it to a pot with plenty of cold water and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for an initial 15 min

Meanwhile, peel the ginger (scrape the skin off with a teaspoon) and chop it into thin matchsticks 

Slice the radishes as finely as you can

Combine 100ml [200ml] boiled water with the red wine vinegar, ginger matchsticks and sliced radishes and set aside until serving – these are your pickled radishes

Once the brown rice has been cooking for 15 min, add the shredded kale to the pot and cook for a further 5 min or until everything's tender

Once cooked, drain and return to the pot

Mix the baby kale through the brown rice and keep covered until serving 

Meanwhile, trim, then slice the spring onion[s] finely

Combine the mirin, miso paste, agave nectar and toasted sesame oil with 2 tbsp [4 tbsp] cold water in a small bowl – this is your miso dressing

Drain the pickled radishes