Portobello Mushroom 'Steak' Frites

While the chips bake, halve, peel and chop the shallot into small pieces.

Peel and grate the garlic (or use a garlic press). Cut the tomatoes into 2cm chunks.

Carefully remove the stems from the portobello mushrooms. With a sharp knife, very lightly score the top of each mushroom in a shallow criss-cross pattern, making sure not to cut all the way through. TIP: This will help them absorb flavour and cook evenly! 

Next, in a large salad bowl, combine the cider vinegar, sugar and olive oil for the dressing (see pantry for both amounts). 

Add the tomatoes and toss to coat in the dressing.

Heat a drizzle of oil in a large frying pan on high heat.

Once hot, add in the mushrooms, scored-side down. Fry until golden brown, 4-5 mins, then turn over and cook for a further 4-5 mins.

Once browned, lower the heat and add the butter (see pantry for amount), dried rosemary and half the garlic. Using a spoon, baste the mushrooms with the garlic butter, 1-2 mins. 

Transfer the mushrooms, scored-side up, to a baking tray. Drizzle over any remaining butter sauce from the pan. 

Bake on the middle shelf of your oven until softened, 6-8 mins. Once cooked, carefully drain any excess liquid from the portobello mushrooms.

Meanwhile, return the (now empty) frying pan to medium heat with a drizzle of oil. Add the shallot and stir until softened, 3-4 mins. 

Add the cracked pepper and remaining garlic. Fry until fragrant. 

Once fragrant, stir in the veg stock paste and water for the sauce (see pantry for amount) and allow it to reduce by about half, 2-3 mins.

Reduce the heat, then stir in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.