Mushroom Roast

1: Begin by separating your mushrooms into clusters. In a large frying pan, warm a glug of oil to a medium-high heat.

2: In stages, sear the mushrooms with a weight on top to press the moisture out and get them nicely meaty.

3: Mix together your festive seasoning rub, sprinkling a good amount on the mushrooms after they’ve been seared on both sides.

4: Melt your butter on a low heat, then infuse with rosemary, thyme, sage, and chopped garlic. Allow to foam and simmer until fragrant (5 min).

5: To create a showstopper centerpiece, stack the mushrooms on a large skewer with a potato at the base. Brush well with the melted butter and roast in an oven at 180 Celsius, basting with butter until golden and charred in places.

6: Prepare your sides of choice - recommended options include roast potatoes, sprouts, carrots, cavolo nero, and onion gravy.

7: Carve up the mushroom roast, then serve with your sides and enjoy!