Portobello Steaks & Butter Bean Mash

Step 1: Preheat the oven to 150°C fan.

Step 2: Put all the ingredients for the steaks and 1 tablespoon of flaked salt into a large ovenproof saucepan, for which you have a lid and arrange the mushrooms so they are domed side up, then top with a piece of parchment paper, pushing it down to cover all the ingredients. Cover with the lid, then transfer to the oven for 1 hour and then turn the mushrooms over, replacing the paper and lid, and return to the oven for 20 minutes more, or until the mushrooms are very tender but not falling apart and then use a pair of tongs to transfer the mushrooms to a chopping board, then cut them in half and set aside.

Step 3: Use a spoon to remove the onion, garlic and chilli (discarding the stem) – don’t worry if you scoop up some of the spices and oil. Put them into the small bowl of a food processor and blitz until smooth. Return the blitzed onion mixture to the saucepan, along with the mushroom halves, and place on a medium-high heat and cook for about 5 minutes, for all the flavours to come together.

Step 4: While the mushrooms are cooking, make the mash by putting the beans into a food processor along with the lemon juice, olive oil, 1/2 teaspoon flaked salt and 2 tablespoons of water and blitz until completely smooth and then transfer to a medium saucepan and cook on a medium-high heat for about 3 minutes, stirring, until warmed through.

Step 5: To serve, divide the butter bean mash between four plates and top with four mushroom halves per plate and spoon over a generous amount of the oil and its accompanying aromatics (you won’t need all of it, though - see notes).