MUSHROOM BURGERS WITH MUSTARD MAYO AND PICKLES

There is nothing quite like a burger for brunch to generate a sense of indulgence, and this mushroom version comes with all the frills at the same time as having a lightness in its step.

Preparation 15 minutes Cooking 35 minutes Serves 4 8 PORTOBELLO MUSHROOMS

30G UNSALTED BUTTER

SEA SALT AND BLACK PEPPER

350G SMALL CHERRY TOMATOES, HALVED

2 BANANA SHALLOTS, PEELED AND FINELY CHOPPED

2 TBSP EXTRA-VIRGIN OLIVE OIL

40G PINE NUTS

75G MUSTARD MAYONNAISE

4 BURGER BUNS (IDEALLY WHOLEMEAL), SPLIT AND TOASTED

FINELY SLICED COCKTAIL GHERKINS, CAPER BERRIES AND WATERCRESS, TO SERVE

1 Preheat the oven to 210°C (190°C fan) gas mark 6½. Trim the mushroom stalks level with the cups, and arrange them in a large flameproof roasting pan, cup-side up. Dot with butter and season.

2 Toss the tomatoes and shallots with the olive oil and some seasoning in a large bowl and pile into the mushrooms. Scatter over the pine nuts and roast for 25-35 minutes until golden on top. Transfer the mushrooms to a plate. Whisk a little of the mushroom juices into the mayonnaise in a small bowl – if there are more than a couple of tablespoons, simmer on the hob to reduce first.

3 Place the burger buns on four plates and pop a mushroom on top of each half. Drizzle over the mustard mayo, scatter with gherkins and serve with a few caper berries to the side and a small pile of watercress.