Mushroom and Goat's Cheese Burger

Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the onion and season with salt and pepper and cook, stirring regularly, until soft and caramelised, 8-10 mins. Add half the balsamic vinegar with a pinch of sugar (if you have some) and cook for 1 minute until the liquid has evaporated. Transfer to a small bowl and set aside. Wipe out the pan but don't wash it up!

Remove the stalk from the portobello mushrooms and discard the stalk (leave the mushroom whole). Return the frying pan to medium high heat with a drizzle of oil. Add the mushroom to the pan and season with salt and pepper, fry until golden brown, 3- 4 mins, then turn over and cook for a further 3-4 mins.

Once the potatoes are done, move then to the bottom of the oven to keep warm then heat the grill to high. Cut the ciabattas in half (like a sandwich) and pop onto a baking tray. Transfer the mushrooms (stalk side up) onto the roasting tray next to the ciabattas. Divide the goats cheese between the mushrooms then pop under the grill for 2-3 mins, until the ciabatta is warmed through and the goats cheese has melted. Keep an eye on the ciabattas and remove from the tray if they start to brown too much!

Meanwhile, pop the remaining balsamic vinegar and a drizzle of oil into a bowl and a season with a pinch of salt and pepper. Mix together Just before the mushroom goats cheese burger is ready, add the baby leaves to the dressing, toss to coat.