Pulled Portobello Mushroom Burger With Sesame Fries

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

Cut your potatoes (skins on) into fries

Add the fries to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray[s] in the oven for 20-25 min or until golden and crisp

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

Remove the stems from your portobello mushrooms

Chop the stems in half

Once hot, add the portobello mushrooms and halved stems to the pan and cook for 3-4 min on each side or until starting to brown

Meanwhile, peel and finely chop (or grate) your garlic

Add your soy sauce and chopped garlic to the pan with 150ml [195ml] [250ml] cold water and cook, covered, for a further 12-13 min or until the mushrooms are soft and the soy sauce has reduced

While the mushrooms are cooking, trim, then slice your spring onion[s] lengthways until you have thin strips

Slice your cucumber into discs

Slice each individual cucumber disc into matchsticks

Combine your mayo and red chilli relish in a small bowl – this is your chilli mayo

Heat a separate, large, wide-based pan (preferably non-stick) over a medium-high heat

Cut your brioche bun[s] in half

Once hot, add the brioche halves, cut-side down, and cook for 3 min or until toasted and charred, then set aside until serving

Once the mushrooms are cooked, transfer them to a clean board and shred them apart, using two forks – this technique is known as 'pulling'

Return the pulled mushroom to the pan and mix it all up until fully coated in the sauce