Southern Fried Oyster Mushrooms, Creamy Slaw, Gravy & Chips

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

Cut the potatoes (skins on) into fries

Add the fries to a baking tray with a drizzle of vegetable oil and a pinch of salt

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

Meanwhile, add the carrot & cabbage slaw mix to a large bowl with the mayo and a pinch of salt and sugar and give everything a good mix up – this is your creamy slaw

Dissolve the vegetable stock mix and Marmite in 200ml [350ml] boiled water – this is your stock

Peel and grate (don't chop!) the garlic

Heat a large, wide-based pan with a large knob of butter over a medium-high heat

Once hot, add the grated garlic, 1 tbsp [2 tbsp] flour and a pinch of sugar and cook for 30 secs, stirring frequently, until you're left with a sandy paste

Whisk in the stock, then bring to the boil over a high heat and cook for 4-5 min or until thickened – this is your gravy

Crack the egg[s] into a shallow bowl and beat lightly with a fork

Add 4 tbsp [8 tbsp] flour to a plate with the southern fried seasoning and a generous pinch of salt and pepper – this is your seasoned flour

Add the oyster mushrooms to the beaten egg and then coat in the seasoned flour

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil (enough to coat the bottom of the pan) over a high heat

Once hot, reduce the heat to medium-high and add the coated mushrooms to the pan and cook for 3-4 min on each side or until golden and crispy

Tip: Cooking for 4? Use 2 pans!