Stilton and mushroom burgers
30 MINUTES|SERVES 2|EASY
Heat the oven to 200C/fan 180C/gas 6. Fry a pack of sliced red onions (50p/225g) in 1 tsp oil for 20 minutes until very soft. Add 2 tbsp balsamic vinegar and a pinch of sugar and simmer for another 5 minutes until reduced and sticky. Take a pack of Extra
Special Stuffed Portobello Mushrooms with Stilton & Leek
(£2/200g), put on a baking sheet and cook for 15 minutes until softened and the cheese is melting. Halve and toast 2 Plain brioche buns (75p/4) and add a mushroom to each. Top with the caramelised onions and divide half a pack of wild rocket (£1/70g) between them to serve.