Sweet Chilli Meat-free Chick'n & Mushroom Pâté Bánh Mì

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

Slice your white cup mushrooms finely

Peel and finely chop (or grate) your garlic

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

Once hot, add the sliced mushrooms and cook for 6-8 min or until browned

Meanwhile, peel half your carrot[s], then continue to peel lengths until you end up with a pile of carrot ribbons and grate the remaining carrot

Cut your cucumber in half lengthways, then slice half the cucumber lengthways and slice the remaining cucumber into half moons

Strip your mint leaves from their stems, then finely chop half your mint and coriander and set aside the remaining leaves

Combine half your rice vinegar (you'll use the rest later!) and 1 tsp [1 1/2 tsp] [2 tsp] sugar in a bowl with the grated carrot, cucumber half moons, chopped herbs and a small pinch of salt – this is your quick-pickled salad

Combine your mayo and sriracha (can't handle the heat? Go easy!) in a small bowl with the remaining rice vinegar, 1 tsp [1 1/2 tsp] [2 tsp] sugar and a small splash of cold water – this is your sriracha mayo

Once the mushrooms are browned, add the chopped garlic and cook for 1 min or until fragrant

Once fragrant, transfer the mushrooms to food processor (reserve the pan for later!) with a knob of butter and a pinch of salt and pepper

Blitz until smooth – this is your mushroom pâté

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add your meat-free chick'n and cook for 6-7 min or until warmed through and starting to brown

Once starting to brown, add your red chilli relish to the pan and give everything a good mix up – this is your sweet chilli meat-free chick'n

Once everything is nearly ready, add your baguette[s] to a baking tray and put the tray in the oven for 2-3 min or until warmed through and crusty