Peri Peri Mushrooms With Spicy Rice And Lemony Salad

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Roll your lemon[s] with your hand on a hard surface (to release more juice!) and cut in half

Boil a kettle

Peel and finely dice your onion[s]

Deseed your sweet pointed pepper[s] (scrape the seeds and pith out with a teaspoon) and finely dice

Dissolve your vegetable stock mix, ground turmeric and half your tomato paste (you'll use the rest later!) in 225ml [300ml] [450ml] boiled water – this is your tomato stock

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced onion and diced pepper and cook for 3-4 min or until they've softened slightly

Add your white long grain rice, tomato stock and half the chopped chilli (can't handle the heat? Go easy!) to the pan and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked – this is your spicy rice

Meanwhile, combine your white wine vinegar, chipotle paste, remaining chopped chilli (not a fan of spice? Just add a little!) and remaining tomato paste with the juice of half the lemon[s] in a large mixing bowl

Add a drizzle of olive oil and season with a generous pinch of salt, then give everything a good mix up – this is your peri peri sauce

Add your flat white mushrooms to the peri peri sauce and give it a good mix up until they are fully coated

Transfer the coated mushrooms to a baking tray (or two!), stems facing up (use tin foil to avoid mess!) and drizzle over any remaining peri peri sauce

Put the tray[s] in the oven for 10-15 min or until cooked through and tender – these are your peri peri mushrooms

Meanwhile, cut the remaining lemon into wedges

Wash, then shred your lettuce and pat it dry with kitchen paper

Combine your mayo with the juice of 1 lemon wedge per person and a drizzle of olive oil in a large bowl – this is your lemon mayo

Add the shredded lettuce to the bowl with the lemon mayo, then give everything a good mix up – this is your lemony salad