Veggie or not, here I come!

Miso roasted mushrooms

Serves 4

250g chestnut mushrooms, sliced

3 tbsps miso paste

2 tsps soy sauce

2 tbsps mirin

1 tbsp dark soft brown sugar

Mix the ingredients thoroughly into a marinade. Box and set aside. Add the marinade to the mushrooms an hour before roasting to give it time to infuse, use a strong plastic food bag.

When you're ready to cook, pre-heat your oven 150fan/170c/Gas 3.

Place your marinaded mushrooms into a foil tray and roast for 15-20 minutes.

In case you're not familiar with miso paste, I used brown rice miso - it is available in most large supermarkets.

It's up to you what you do

You can roast the mushrooms the day before but reduce the

time to 10 minutes and then either re-heat in the oven for 10 minutes

or warm through in a small saucepan whilst making the

orzotto

Here's what to expect :

the marinaded mushrooms

then roasted

and served

Ta dah!