Korean Mushroom Bulgogi

Flick the grill on and allow it to heat up fully. Slice the portobello mushrooms (250 g) into thick strips. Slide them onto the soaked skewers, if using, and leave them to one side. Finely slice the onions (2 spring) and set aside for garnish.

Using a grater, grate the pear (1) as small as you can get it and add to a saucepan. Top with the tamarind puree (20 ml), ginger paste (0.5 tbsp), brown sugar (2 tbsp) and korean bbq marinade (1 tbsp). Mix everything together and bring the sauce to a boil, then simmer over medium heat for around minutes (5), until the sugar has dissolved and the sauce is reduced and thickened to a thick coating consistency. Start 5m timer

Add the portobello mushrooms (250 g) (or mushroom skewers) onto a baking tray alongside the tenderstem broccoli (200 g) with a drizzle of olive oil (1 tbsp) and pinch of salt and pepper. Grill for around minutes (6) until the mushrooms are tender, have lost a lot of moisture and are charring in places. Start 6m timer

Rinse the rice (200 g) in a sieve with cold water and drain, place into a saucepan and cover with water (200 ml). Put on a high heat with the lid on and bring the rice to the boil. Turn down to a low simmer and leave to cook for minutes (12). Once all the water has evaporated, take off the heat, leaving the lid on and set aside. Start 12m timer

Using a spoon or pastry brush, generously coat the portobello mushrooms (250 g) and tenderstem broccoli (200 g) with the reduced glaze. Grill for a further minutes (2) or until sticky, charred and smelling delicious. Plate the rice (200 g) and top with the tenderstem broccoli and mushroom skewers. Drizzle over any remaining glaze from the pan. Sprinkle over the onions (2 spring) slices and sesame seeds (15 g). Start 2m timer