ONE-POT BBQ MUSHROOM RICE BOWL

SERVES 2

PREP 10 MINS COOKING 10 MINS = TOTAL 20MINS 200g (7oz) exotic mixed mushrooms

A little light olive oil, for frying

Salt and pepper

1 x 400g tin black beans 1tsp smoked paprika

2cm (¾in) piece of ginger 2 garlic cloves

1tbsp red miso paste

3tbsp dark soy sauce 2tbsp apple cider vinegar 1tbsp agave syrup

50ml (2fl oz) water

1 x 250g pouch cooked basmati or wholegrain rice

TO SERVE

1 spring onion

1lime

Fresh coriander sprigs

Slice up the mushrooms into thin strips then grab yourself a large saucepan and fry the mushrooms on a medium heat with a little oil. It’s also worth adding a pinch of salt as this helps draw out the water from the mushrooms. Once golden and crispy, or after 6 minutes for those following a stopwatch, drain the black beans and pop them into the same pan along with the smoked paprika. Turn the heat down to medium-low.

While the mushrooms are cooking, grate the ginger and garlic until nice and fine, if that

CALS: 493 PROTEIN: 19g FAT: 11g SATFAT: 1.8g makes sense. Then, in a small jug, mix the miso paste, soy sauce, vinegar, agave syrup and that grated ginger and garlic. Add the water to the jug and mix well, then pour that into the pot and let it bubble away until the water has reduced.

Give the pot a season with salt and pepper then chuck in the pouch of rice and a splash of hot water to help steam up the rice. Stir it all up together and let the rice cook for a minute or two until it’s fluffy and warmed all the way through. Now slice the spring onion, the lime and coriander. Top the pot with the chopped spring onion and coriander, and a squeeze of lime juice. Eat!