Peri Peri Mushroom Pitta With Sweet Potato Wedges

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

Peel and slice the red onions

Heat a large, wide-based pan (preferably non-stick with a matching lid) with 1/2 tbsp [1 tbsp] vegetable oil over a medium heat

Once hot, add the sliced onions with a pinch of salt and 1 tsp [2 tsp] sugar and cook for 10-12 min or until softened and caramelised

Cut the sweet potato[es] (skin on) into wedges

Add the wedges to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt and give everything a good mix up

Put the tray in the oven for 20-25 min or until the wedges are tender and starting to crisp

Meanwhile, peel and finely chop (or grate) the garlic and cut the lemon[s] in half

Combine the smoked paprika, dried oregano, chopped garlic and chilli flakes (can't handle the heat? Go easy!) in a small bowl

Add the juice of the lemon[s], soy sauce and 1/2 tbsp [1 tbsp] vegetable oil and mix to form a paste – this is your peri peri paste

Brush the peri peri paste evenly all over the portobello mushrooms until fully coated – these are your coated mushrooms

Once the onions have caramelised, remove them from the pan and set aside, reserve the pan

Return the reserved pan to a medium-high heat

Once hot, add the coated mushrooms to the pan and cook, covered, for 3-4 min on each side or until cooked through – these are your peri peri mushrooms

While the mushrooms are cooking, wash the gem lettuce, then pat it dry with kitchen paper and finely shred

Slice the tomato[es] into rounds

Add the pittas to the tray with the sweet potato wedges and cook for 1-2 min or until warmed through