Portobello Steaks and Butter Bean Mash

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Step 1

Preheat the oven to 350°F/150°C fan.

Step 2

In a large ovenproof saucepan, for which you have a lid, combine the mushrooms, gsrlic, onion, chile flakes, red chile, cumin seeds, coriander seeds, tomatoe paste, olive oil, and salt and stir to mix. Arrange the mushrooms so they are dome-side up, then top with a piece of parchment paper, pushing it downnto cocer all ingredients. Cover the lid, then transfer to the oven for 1 hour. Turn the mushrooms over, replacing the paper and lid, and return to tje oven for 20 more minutes, or until they are tender but not falling apart. Use tongs to transfer the mushrooms to a chopping board, and then cut in half and set aside.

Step 3

Reserving the oil, use a spoon to transfer onion, garlic and chile (discarding the stem: don't worry if you scoop up some of the spices and oil) into the bowl of a small food processor and blitz until smooth. Return the blitzed onion mixture to the saucepan and cook on medium-high for about 5 minutes, stirring, for all the flavors to come together.

Step 4

While the mushrooms are cooking, put the beans into a food processor along with lemon juice, olive oil, water and salt. Blitz until competely smooth. Transfer to a medium saucepan and cook on medium-high for about 3 minutes, stirring until warmed through.

Step 5

Divide the mash among 4 plates. Top with the mushroom halves per plate and spoon in a generous amount of the reserved oil and its accompanying aromatics. Serve at once.