Veggie Pigs-in-Blankets

A pig-free version of the Christmas classic from the small team of chefs in the COOK Development Kitchen.

Ingredients

2 large Portobello mushrooms

Generous pinch smoked paprika

2 tbsp tamari

2 tbsp runny honey

Scant pinch flaky sea salt

Olive Oil

1 Regular Pack Halloumi

½ Lemon, juice and zest

Heaped tbsp chopped fresh Basil

Pinch of dried chilli flakes (optional)

Method

Slice the halloumi into chipolata-sized sticks and pour over the lemon juice, zest, basil and chillies (if required). Give them a mix and leave while you prepare the mushrooms.

Combine the smoked paprika, tamari, honey, sea salt and olive oil in a bowl. Slice each mushroom into slices roughly the thickness of a pound coin. Add the mushroom slices to the tamari and honey mixture and coat well. Cook in a very hot griddle pan for a few mins each side until they have satisfying charred lines and are nicely tender.

Wrap each halloumi stick with a slice of mushroom and place, seam down, on a lightly greased baking tray. Cook at 200°C (180° Fan) for around 10mins.

Garnish with more torn basil and a squeeze of lemon juice.