Cheesy Portobello Mushroom Burger and Fries

Meanwhile, halve, peel and thinly slice the onion. Grate the cheese. Cut the tomato into 1cm chunks.

In a medium bowl, combine the tomatoes, a drizzle of olive oil, half the balsamic vinegar and a pinch of salt and pepper. Set aside.

Remove the stems from the portobello mushrooms (but leave the mushrooms whole). Heat a drizzle of oil in a large frying pan on high heat.

Fry the mushrooms until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins.

Transfer the mushrooms, stem-side up, to a baking tray. Sprinkle over the cheese and season with salt and pepper.

Bake on the middle shelf of your oven until the cheese has melted, 8-10 mins. Carefully drain any excess liquid from the portobello mushrooms.

Pop the (now empty) pan back on medium-high heat with a drizzle of oil.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 10-12 mins.

Stir through the fig jam and remaining balsamic vinegar. Cook until caramelised and sticky, 1-2 mins more.

When the mushrooms and chips are almost ready, halve the burger buns.

Pop the buns onto a baking tray and into the oven to warm through, 2-3 mins.