Lion's Mane 'Chicken' Kebab

1: First, make the quick garlic yoghurt. Grate the cucumber (squeeze out the water), then mix with the yoghurt, 1 minced garlic clove + a splash of vinegar.

2: To make the tahini sauce, simply mix the tahini with the lemon juice, then add water to loosen. Season with salt.

3: For the sumac onions, slice the onions, then mix in a bowl with the juice of 1 lemon. Season with salt, then scrunch with your hands to begin breaking them down. Add the sumac, fresh parsley, then set aside.

4: For the lion’s mane mushrooms, get a cast iron pan up to a medium-high heat, then add a splash of olive oil.

5: Place the mushrooms in the pan, then press down carefully with another pan / weight on top to release the moisture. This will give the ’meat-like’ texture.

6: After a couple of minutes, flip the mushroom over + season well with salt, pepper + chicken seasoning. Then weigh down the other side. Continue this process until the mushroom is flattened and golden, brown + caramelised in places.

7: Baste with butter + garlic to get delicious flavour, then set aside.

8: In the same pan, toast your flatbread, then to serve, spread the garlic yoghurt on the bread. Add the mushrooms, your onions, a pickled pepper, then drizzle with tahini + enjoy!