Vietnamese-Style Fable Mushroom Rice Bowl

Add your basmati rice and 300ml [390ml] [600ml] cold water with a pinch of salt to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-12 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

Top, tail, peel and chop your carrot[s] into matchsticks

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

Slice half your red chilli[es] into rounds and finely chop the rest

Tip: Not a fan of spice? Remove the seeds!

Peel and finely chop (or grate) your garlic

Bash your Fable pulled mushrooms with a rolling pin to break them up

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

Once hot, add the bashed Fable pulled mushrooms with a generous pinch of salt and cook for 5-6 min or until browned, breaking them up with a wooden spoon as you go – these are your pulled Fable mushrooms

While the mushrooms are cooking, zest half your lime[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Chop the lime[s] in half

Crush your roasted peanuts with a rolling pin

Tip: If you don't have a rolling pin, just chop them roughly!

Add the finely chopped chilli (can't handle the heat? Go easy!) to a bowl with the juice of the chopped lime[s], half your soy sauce, half the chopped garlic (you'll use the rest later!), 3 tsp [4 1/2 tsp] [6 tsp] sugar and 3 tbsp [4 1/2 tbsp] [6 tbsp] cold water

Give everything a good mix up – this is your Vietnamese-style dressing

Once the pulled Fable mushrooms have browned, add the remaining soy sauce, remaining chopped garlic and lime zest to the pan

Stir it all together and cook for a final 1 min or until fragrant – these are your Vietnamese-style pulled Fable mushrooms