Veggie burgers and slaw are having a bit of a thing at the moment, and this Asian version really delivers on umami flavour and texture. It’s vegan if you omit the mayonnaise. The mushrooms are part roasted then formed into burgers in the oven.

For the mushroom burgers:

300g oyster mushrooms, torn into smallish bits

30g smooth peanut butter

1 tbsp toasted sesame oil

½ tbsp dark agave syrup (or light version)

1 tbsp white miso (you could also use red or brown miso for even more umami)

1 tbsp light soy sauce

½ tbsp apple cider vinegar

1 tbsp finely chopped chives

 For the slaw:

100g white pointed cabbage, finely shredded

3 spring onions, greens and whites, finely chopped

½ teasp sea salt

2 pinches of ground five spice or dried lime powder

10g coriander leaves, finely chopped

1 dessertspoon apple cider vinegar

To serve:

Mayonnaise

2 burger buns

• Heat the oven to 220C fan. Meanwhile, mix together the peanut butter, chives, sesame oil, agave, miso, soy sauce and vinegar in  a small bowl and mix well. Put the mushrooms in a larger bowl then massage in the peanut butter mix until they’re all well coated. Lay in a single layer on a lined baking tray. Pop in the oven and set a timer for 15 minutes

• Meanwhile, make the slaw by combining all the ingredients in a large bowl. Stir well and check for seasoning. Set aside

• Once the timer beeps, remove mushrooms from the oven and stir well, then gently push into four round burgers with a spatula. Pop back in the oven for a further 10-15 minutes, until all the liquid has dried out and the edges are charred

• To assemble the burgers, split and toast the buns, then spread each side with mayo. Pile on one of the burgers and top with slaw. Repeat with the other burger and serve immediately