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 nearly done, move then to the middle of the oven. Transfer the mushrooms (stalk side up) onto a roasting tray. Divide the goats cheese between the mushrooms then bake on the top shelf of your oven until the cheese has melted, 8-10 mins. Meanwhile, cut the ciabattas in half (like a sandwich). Pop the ciabatta in the oven for the last 3-4 mins to toast.

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 pea shoots to the dressing, toss to coat.