Oven Baked Fable Mushroom 'Bourguignon'

Before you begin...

This recipe takes around 5-10 min to prep, so get your casserole dish and all your ingredients ready, then wash your fruit and veg

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish

Now, let's get started!

Preheat the oven to 220°C/ 200°C (fan)/ gas 7 and boil a kettle

Heat a large, hob-safe oven-proof casserole dish with a generous drizzle of vegetable oil over a high heat

Once hot, add your Fable pulled mushrooms and cook for 2-3 min or until starting to brown

Peel and chop your shallot[s] in half

Top, tail and cut your carrot[s] in half lengthways, then slice on the diagonal

Crush your garlic open with the side of a knife, remove the skin and chop in half

Chop your waxy potatoes in half

Reduce the heat to medium and add the chopped shallot, sliced carrot and halved garlic to the dish

Add your tomato paste with your chopped tomatoes, Chinese rice wine, Henderson's Relish and soy sauce and give everything a good mix up

Add 350ml [450ml] [600ml] boiled water to the dish with your stock mix, bay leaf[ves] and half your rosemary (save the rest for later!)

Bring to the boil over a high heat and season with a generous grind of pepper

Strip the remaining rosemary leaves from their stems and chop them roughly, discard the stems

Add the chopped potatoes to a baking paper-lined baking tray (or two!) with a drizzle of vegetable oil, the chopped rosemary and a pinch of pepper

Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until the potatoes are golden – these are your rosemary roast potatoes

Once boiling, put the dish in the oven, uncovered, for 25-30 min or until the sauce has thickened – this is your Fable mushroom 'bourguignon'

Use this time to clear up, set the table, have a cup of tea or simply chill!

Discard the bay leaf[ves]