Crispy shredded mushrooms with hoisin sauce

Similar to crispy duck from Chinese restaurants, these crispy mushrooms are a moreish alternative. Shredding the mushrooms (which I do with my hands) ensures that some parts get crispy, other bits get chewy and some bits stay plump and juicy, just like roast duck. You can find the pancakes in large supermarkets or in Asian stores.

SERVES 2| PREP 10 MINS | COOK 20 MINS | EASY | V

3 tbsp lightly flavoured oil such as sunflower or vegetable

1 tbsp toasted sesame oil

600g mixed mushrooms (we used shiitake, king oyster and oyster) 11/2 tsp chinese five-spice

3 garlic cloves, finely chopped

3cm piece of ginger, peeled and shredded

2 tbsp runny honey

2 tbsp soy sauce

TO SERVE

10 Chinese-style pancakes

½ cucumber, cut into long matchsticks

4 spring onions, cut into long matchsticks hoisin sauce

1 Heat the oven to 220C/200C fan/gas 7. Pour both oils into a 39cm x 27cm x 2cm baking tray and heat in the oven for 3 mins until hot.

2 Shred the mushrooms into thin pieces, about 5mm thick, with your fingertips. Carefully add to the tray and sprinkle over the five-spice. Cook in the oven for 15 mins.

3 Stir the garlic, ginger, honey and soy sauce into the mushrooms, then return to the oven and cook for a further 5 mins.

4 Meanwhile, heat the pancakes following the pack instructions. Bring the pancakes to the table with the mushrooms, cucumber, spring onions and hoisin sauce.

5 Spread some of the sauce onto each pancake, pile with mushrooms and vegetables, roll up and eat.

PER SERVING 670 kcals | fat 24.6G saturates 2.2G | carbs 96.6G | sugars 30.1G fibre 2.1G | protein 14.4G | salt 5.2G