Veggie Bánh Mì Inspired Portobello Mushroom Sub

Meanwhile, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.

In a large bowl, combine the rice vinegar, half the ginger, garlic & lemongrass puree and the sugar for the pickle (see pantry for amount). Season with salt and pepper.

Add the carrot and cucumber to the bowl and toss through the pickling liquid. Set aside for now.

In a small bowl, combine the sriracha and mayo (see pantry for amount). Set aside.

Thinly slice the portobello mushrooms.

When the wedges have 10 mins remaining, heat a drizzle of oil in a large frying pan on high heat.

Add the mushrooms to the pan and season with salt and pepper. Cook, stirring, until golden, 5-7 mins.

Once golden, add the remaining ginger, garlic & lemongrass puree to the pan. Stir-fry for 30 secs, then pour in the soy sauce and fry until there's no liquid remaining, 1 min.

When the mushrooms are cooked, drizzle over the honey (see pantry for amount).

Halve the ciabatta. If you're using the toaster, toast the ciabatta in your toaster until golden.

If you're using the oven, pop them into the oven to warm through, 2-3 mins.

Just before everything's ready, toss the rocket through the carrot and cucumber pickle.