Sweet Chilli Fable Mushroom Bao W. Peanut Crumble & Sweet Potato Chips

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

Cut your potato[es] (skins on) into chips, then add them 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

Meanwhile, top, tail, peel and grate your carrot[s]

Slice your cucumber into discs on the diagonal

Slice each individual cucumber disc into matchsticks

Chop your coriander finely, including the stalks (save some leaves for a garnish!)

Combine your rice vinegar with 1 tsp [1 1/2 tsp] [2 tsp] sugar in a bowl, then add the cucumber matchsticks, grated carrot and chopped coriander – this is your quick-pickled salad

Bash your pulled shiitake mushrooms with a rolling pin to flatten them

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

Once hot, add the bashed pulled shiitake mushrooms and cook for 5-6 min or until browned

Meanwhile, chop your roasted peanuts very finely – this is your peanut crumble

Combine your tamarind paste and mayo in a bowl – this is your tamarind mayo

Combine your cornflour and red chilli relish in a bowl with the juice of half your lime[s] and soy sauce – this is your sweet chilli sauce

Once the pulled shiitake mushrooms are browned, add the sweet chilli sauce with a small splash of cold water and cook for 2-3 min or until the pulled shiitake mushrooms are glazed and sticky – these are your sweet chilli pulled shiitake mushrooms

Pierce your bao bun packet[s] with a few holes and microwave for 1-2 min

Chop the remaining lime into 1 wedge per person