PORTOBELLO STEAKS AND BUTTER BEAN MASH

Portobello steaks:

❚ 8 medium to large portobello mushrooms (about 1 lb 7 oz/650 g), stems removed

❚ 10 garlic cloves, peeled

❚ 1 onion, peeled and cut into 6 wedges (1 cup/150 g)

❚ 4 1/2 tsp chipotle flakes

(or 1–2 whole chipotle chili, minced to yield 4 1/2 tsp)

❚ 1 red chili

❚ 4 tsp cumin seeds, roughly crushed in a mortar and pestle

❚ 1 tbsp coriander seeds, roughly crushed in a mortar and pestle

❚ 2 tbsp tomato paste

❚ 1 cups (400 mL) olive oil 2⁄

3

❚ 1 tbsp flaked sea salt

Butter bean mash:

❚ 1 × 1 lb 9 oz (700 g) jar good-quality large butter beans, drained (2 2/3 cups/500 g; Brindisa Navarrico large butter beans or cook your own)

❚ 4 1/2 tsp lemon juice

❚ 1 tbsp olive oil

❚ 2 tbsp water

❚ 1/2 tsp flaked sea salt

1. For the steaks: Preheat the oven to 350°F (150°C fan).

2. In a large ovenproof saucepan, for which you have a lid, combine the mushrooms, garlic, onion, chili flakes, red chili, cumin seeds, coriander seeds, tomato paste, olive oil and salt and stir to mix. Arrange the mushrooms so they are domed-side up, then top with a piece of parchment paper, pushing it down to cover all the ingredients. Cover with the lid, then transfer to the oven for 1 hour. Turn the mushrooms over, replacing the paper and lid, and return to the oven for 20 minutes more, or until the mushrooms are very tender but not falling apart. Use a pair of tongs to transfer the mushrooms to a chopping board, then cut them in half and set aside.

3. Reserving the oil, use a spoon to transfer the onion, garlic and chili (discarding the stem; don't worry if you scoop up some of the spices and oil) into the bowl of a small food processor and blitz until smooth. Return the blitzed onion mixture to the saucepan, along with the mushroom halves, and place on medium-high heat. Cook for about 5 minutes, for all the flavours to come together.

4. For the mash: While the mushrooms are cooking, put the beans into a food processor along with the lemon juice, olive oil, water and salt. Blitz until completely smooth. Transfer to a medium saucepan and cook on medium-high heat for about 3 minutes, stirring, until warmed through.

5. Divide the mash among four plates. Top with four mushroom halves per plate and spoon in a generous amount of the reserved oil and its accompanying aromatics (you won't need all of it, though). Serve at once. Serves: four as a main

LOUISE HAGGER JONATHAN LOVEKIN