50 Burger Toppings

FOOD NETWORK MAGAZINE ● JUNE 2017

1. Jamaican Jerk Mustard
Mix ¼ cup each yellow mustard
and mayonnaise with 2 grated
garlic cloves, 1 finely chopped
scallion, 2 teaspoons chopped
thyme, ¼ habanero (seeded and
minced), 1 teaspoon kosher salt and
½ teaspoon each pepper, onion powder,
ground ginger and ground allspice.

2. Mustard Steak Sauce Combine ¼ cup
ketchup with 3 tablespoons yellow mustard,
1 tablespoon mayonnaise, 2 teaspoons each
steak sauce and Worcestershire sauce and
a dash of hot sauce.

3. Curry Ketchup Heat 2 teaspoons
vegetable oil in a small saucepan over
medium heat. Add 1 teaspoon curry
powder, ½ teaspoon hot paprika and
½ teaspoon chili powder; cook, stirring,
until toasted, 20 seconds. Mix with
½ cup ketchup and 1 teaspoon each
Worcestershire sauce and honey.

4. Spicy Cocktail Sauce Mix ½ cup chili
sauce (such as Heinz) with 1 tablespoon
horseradish, 1 teaspoon Worcestershire
sauce and ¼ teaspoon hot sauce.

5. Pineapple Mayonnaise Combine
½ cup mayonnaise with ¼ cup canned
crushed pineapple (drained), 1 teaspoon
each lime juice and finely chopped
cilantro and ½ teaspoon each kosher salt
and pepper.

6. Spicy Lime Mayonnaise Mix ½ cup
mayonnaise with ¼ cup gochujang
(Korean chile paste), 1 tablespoon
lime juice and a pinch of salt.

7. Ranch Mayonnaise Puree ¼ cup each
mayonnaise and sour cream in a blender
with 2 tablespoons each chopped dill,
parsley, chives and pine nuts, 1 tablespoon
white vinegar, 1 garlic clove and ½ teaspoon
each kosher salt and pepper.

8. Yogurt Feta Sauce Mash
½ cup each crumbled feta and
plain whole-milk yogurt with
1 grated small garlic clove and
½ teaspoon grated lemon zest;
season with salt and pepper. Stir in
2 tablespoons chopped dill.

9. Olive Relish Pulse ¾ cup pitted
green olives in a food processor with
1 grated garlic clove, 2 tablespoons olive oil,
1 tablespoon each capers and fresh parsley,
½ teaspoon lemon zest and 1 teaspoon
lemon juice; season with salt and pepper.

10. Spicy Pepper Relish Pulse 1 chopped
red bell pepper in a food processor
with 1 halved Fresno chile, 1 garlic clove,
1 tablespoon cider vinegar and 1 teaspoon
kosher salt until finely chopped.
Refrigerate at least 1 hour.

11. Grilled Kimchi Relish Grill 1½ cups
drained kimchi (reserve 2 tablespoons
brine) over medium-high heat, turning,
until charred, 1 minute. Chop and combine
with 1 chopped scallion, 1 grated garlic
clove, 1 teaspoon sesame oil and the
reserved kimchi brine.

12. MIddle Eastern Chickpea Relish Finely
chop ½ cup canned chickpeas (drained
and rinsed) into a chunky paste. Mix with
2 tablespoons each olive oil, chopped
black olives, chopped parsley and toasted
pine nuts, 1 tablespoon each lemon juice
and minced preserved lemon and
1 teaspoon za’atar spice blend.

13. Barbecue Sauce Simmer ½ cup ketchup
with 3 tablespoons brown sugar, 1 tablespoon
each yellow mustard, cider vinegar and
Worcestershire sauce, 1 grated garlic clove,
½ teaspoon kosher salt and ¼ teaspoon
each smoked paprika, cayenne and black
pepper until thickened, 10 to 12 minutes.

14. Coffee Barbecue Sauce Make
Barbecue Sauce (No. 13), omitting
the cayenne and adding ⅓ cup strong
brewed cofee and 1 tablespoon molasses.
Simmer 12 to 15 minutes.

15. Ginger-Hoisin Barbecue Sauce Sauté
1 finely chopped scallion and 1½ teaspoons
grated peeled fresh ginger in vegetable oil
until softened, 1 minute. Mix with ¼ cup
barbecue sauce (use store-bought or see
No. 13) and 2 tablespoons hoisin sauce;
season with salt and pepper.

16. White Barbecue Sauce Combine
½ cup mayonnaise with 3 tablespoons
horseradish, 1½ tablespoons cider vinegar,
1½ teaspoons sugar, ½ teaspoon each kosher
salt and pepper and a pinch of cayenne.

17. Mustard-Pepper Cream Sauce Whisk
½ cup sour cream with 1 tablespoon each
chopped chives and grainy mustard,
1 teaspoon each champagne vinegar and
coarsely ground pepper and a pinch of salt.

18. Curried Mango Sauce Combine ¼ cup
each mango chutney and mayonnaise with
2 tablespoons sour cream, ½ teaspoon
curry powder, ¼ teaspoon kosher salt and a
pinch each of smoked paprika and pepper.

19. Gruyère Onions Sauté 1 sliced large
onion with ½ teaspoon each kosher salt
and pepper in 3 tablespoons olive oil
over medium heat, stirring occasionally,
until browned, 25 minutes. Add ¼ cup
shredded gruyère cheese, 2 tablespoons
sherry, 1 tablespoon water and 2 teaspoons
chopped thyme. Cook, stirring, until the
cheese melts.

20. Worcestershire Onions Sauté 1 sliced
large onion with ½ teaspoon each kosher
salt and pepper in 3 tablespoons olive oil
over medium heat, stirring occasionally, until
browned, 25 minutes. Add 2 tablespoons
Worcestershire sauce and 1 tablespoon
water. Cook, stirring, 30 seconds.

21. Cajun Onion Straws Soak 1 halved and
thinly sliced sweet onion in buttermilk,
1 hour. Mix 1 cup flour, 1 tablespoon
each cornmeal and Cajun seasoning and
1 teaspoon kosher salt. Drain the onion;
dredge in the flour. Working in batches,
deep-fry in 370˚ vegetable oil until golden,
3 to 4 minutes. Drain on paper towels.
Season with Cajun seasoning and salt.

22. Garlic–Miso Sauce Cut 1 head garlic in
half crosswise; put on a sheet of foil. Drizzle
with olive oil and season with salt and pepper;
wrap in the foil. Roast at 350˚ until tender,
45 minutes. Let cool; squeeze the garlic
out of its skin. Mash with 2 tablespoons
each mayonnaise and white miso paste,
1 tablespoon water and ½ teaspoon each
sesame oil and brown sugar.

23. Bourbon Bacon Jam Sauté 6 ounces
chopped bacon in a large skillet over
medium heat, stirring occasionally, until
crisp, 15 minutes. Add 1 chopped small
red onion and 2 chopped garlic cloves;
sauté until tender, 5 minutes. Add ⅓ cup
cider vinegar and 2 tablespoons each
brown sugar, bourbon and water; simmer
until the liquid is almost evaporated,
about 15 minutes. Season with pepper.

24. Honey Mustard–Glazed Bacon Place
8 bacon slices on a wire rack set on a
rimmed baking sheet; bake at 375˚ until
just starting to crisp, 12 to 14 minutes.
Brush both sides with honey mustard;
sprinkle the tops with coarsely ground
pepper. Bake until crisp, 12 more minutes.

25. Sugared Pecan Bacon Place 8 bacon
slices on a wire rack set on a rimmed
baking sheet; sprinkle with a mix of
2 tablespoons each dark brown sugar and
ground pecans. Bake at 400˚ until crisp,
about 20 minutes.

26. Lemon-Pepper Bacon Place 8 bacon
slices on a wire rack set on a rimmed
baking sheet; sprinkle with a mix of
1 tablespoon each grated lemon zest and
coarsely ground black pepper. Bake at
400˚ until crisp, about 20 minutes.

27. Bacon Peanut Butter Combine ⅓ cup
crunchy peanut butter with 3 crumbled
cooked bacon slices, 1½ teaspoons
brown sugar and a pinch of cayenne.

28. spicy Blue Cheese Butter Mash
3 tablespoons softened butter with
1 tablespoon chopped chives; season
with hot sauce and salt. Stir in ¼ cup
crumbled blue cheese.

29. Buffalo Butter Make Blue Cheese
Butter (No. 28), using 2 tablespoons
Bufalo-style hot sauce (such as Frank’s
RedHot). Stir in 2 tablespoons finely
chopped celery.

30. Peruvian Pepper Sauce Sauté
1 chopped small onion, 3 sliced garlic
cloves and a pinch of salt in 2 tablespoons
coconut oil over medium heat until
lightly browned, 10 minutes. Cool
5 minutes. Puree in a food processor
with ⅓ cup ajI amarillo paste (Peruvian
chile paste), 2 tablespoons rice vinegar,
1 teaspoon brown sugar and ½ teaspoon
kosher salt.

31. Green Chile Sauce Pulse one 4-ounce
can whole green chiles (drained) in a
food processor with ¼ cup fresh cilantro,
1 sliced scallion, 1 tablespoon lime juice,
1 teaspoon honey, ½ teaspoon kosher salt
and a pinch of dried oregano. Season with
salt, pepper and green hot sauce.

32. Chipotle Black Bean Sauce Puree 1 cup
canned black beans (drained and rinsed)
in a food processor with 1 tablespoon sour
cream, 1 chipotle chile in adobo, the juice
of ½ lime and ½ teaspoon each ground
cumin, smoked paprika and kosher salt.

33. Sriracha Rémoulade Combine
½ cup mayonnaise, 1 tablespoon
each Sriracha, grainy mustard, ketchup
and horseradish, 2 teaspoons
yellow mustard, 2 minced gherkins,
½ grated garlic clove and ¼ teaspoon
each kosher salt and pepper.

34. Grilled Pineapple salsa Brush
½ sliced pineapple (peeled and cored),
½ sliced small red onion and 1 poblano
pepper with vegetable oil. Grill over
medium-high heat, turning, until charred,
3 to 5 minutes for the pineapple and onion
and 10 minutes for the poblano. Peel and
seed the poblano. Chop the pineapple,
onion and poblano and toss with 1 chopped
tomato, 2 tablespoons chopped cilantro
and the juice of 1 lime; season with salt,
pepper and hot sauce.

35. Fried Dill Pickles Whisk ¼ cup each
cornmeal and cornstarch with a pinch of
cayenne. Toss 24 dill pickle chips with
1 teaspoon cornstarch; dip in 1 lightly
beaten egg, then dredge in the cornmeal.
Fry in 2 inches 375˚ vegetable oil until
golden, about 3 minutes. Remove with
a slotted spoon and drain on a rack.

36. Squash Pickles Toss 1 thinly sliced
yellow squash and ½ thinly sliced shallot
with 1 tablespoon kosher salt in a colander;
let drain 15 minutes. Rinse, squeeze dry
and transfer to a small bowl. Bring 1 cup
cider vinegar, ⅓ cup sugar, ½ teaspoon
each turmeric and mustard powder and
a pinch of celery seed to a boil in a small
saucepan; pour over the squash mixture.
Let cool. Refrigerate 2 hours.

37. Pickled Carrots and Cucumbers
Combine 1 shredded large carrot,
½ seedless cucumber (cut into 3-inch
matchsticks), 1 halved garlic clove and
4 dill sprigs in a medium bowl. Bring
1 cup white vinegar, ¾ cup water and
1 tablespoon each kosher salt and sugar
to a boil, stirring, until dissolved;
pour over the vegetables. Let cool.
Refrigerate 2 hours.

38. Charred Corn and Tomatoes
Cut of the kernels from 1 ear of corn;
toss with ¾ cup grape tomatoes and
2 tablespoons olive oil on a rimmed baking
sheet and season with salt and pepper.
Broil, stirring occasionally, until charred
and tender, 5 minutes. Let cool. Combine
with 1 tablespoon rice vinegar, 1 sliced
scallion and ½ tablespoon each chopped
mint and cilantro.

39. Italian Salsa Verde Pulse 1 cup each
fresh parsley and basil, 1 tablespoon capers,
2 anchovies, 2 garlic cloves, ½ teaspoon each
sugar, red pepper flakes, lemon zest and
dijon mustard and a pinch of salt in a food
processor. Slowly pulse in ½ cup olive oil.

40. Italian Pimiento Cheese Combine
½ cup shredded Italian cheese blend
with 2 ounces softened cream cheese
and 2 tablespoons each mayonnaise and
chopped hot cherry peppers; season
with hot sauce.

41. Herbed Frico Divide ⅔ cup shredded
parmesan cheese into four 4-inch circles
on a silicone mat–lined baking sheet.
Sprinkle with Italian seasoning. Bake at
350˚ until golden and crisp, about
10 minutes. Let cool on the baking sheet.

42. pepper jelly Brie Combine ½ cup
brie cheese spread with 1 tablespoon hot
pepper jelly, 1 teaspoon chopped thyme
and a pinch of salt.

43. Mustard Beer Cheese Heat cup
beer with 1 tablespoon butter, 1 teaspoon
mustard powder and a pinch each of
salt and pepper in a small saucepan
over medium-low heat until steaming.
Gradually whisk in 6 ounces grated
white cheddar until smooth. Whisk in
1 egg yolk; cook, whisking, until thickened,
2 to 4 minutes. Remove from the heat and
stir in 1 tablespoon grainy mustard.

44. Nacho CheesE Spread Microwave
8 ounces cubed processed cheese (such as
Velveeta) until melted and smooth, about
2 minutes. Stir in 2 tablespoons each
pico de gallo, chopped pickled jalapeños,
sliced black olives and scallions and
1 teaspoon chili powder.

45. Chinese Five-Spice Fried Eggs Heat
2 teaspoons sesame oil in a large skillet
over medium heat. Stir in ½ teaspoon
Chinese five-spice powder. Crack 4 eggs
into the skillet and fry, without flipping,
until the whites are set but the yolks are
still runny, about 4 minutes. Drizzle the
eggs with 4 teaspoons each soy sauce and
honey and cook, swirling the pan, until the
sauce is sticky, 10 to 20 seconds. Season
with salt and pepper.

46. Sausage and Peppers Sauté
1 chopped red bell pepper, 1 chopped
onion and 1 minced garlic clove in
olive oil, 5 minutes. Add 2 crumbled
hot Italian sausages (casings removed)
and brown, 3 minutes. Add 2 tablespoons
red wine and simmer until the liquid
evaporates. Add 1 cup marinara sauce
and ¼ teaspoon dried oregano. Simmer
until thickened, 3 minutes. Stir in
2 tablespoons chopped parsley.

47. Thai Coleslaw Whisk 2 tablespoons
lime juice with 1 tablespoon each
brown sugar and fish sauce and
1 grated small garlic clove. Stir in 2 cups
coleslaw mix, ½ chopped jalapeño and
¼ cup each chopped salted peanuts,
cherry tomatoes, mint and cilantro.
Let sit 15 minutes.

48. Avocado-Broccoli Slaw Toss 2 cups
broccoli slaw mix with 1 diced small
avocado, 3 thinly sliced radishes, 1 cup
sprouts, 1 thinly sliced scallion and
2 tablespoons each salted sunflower
seeds, white wine vinegar and olive oil;
season with salt and pepper.

49. Muffuletta Olive relish Pulse
½ cup each mixed pitted green and black
olives and spicy giardiniera (drained) in
a food processor with 1 tablespoon each
olive oil, red wine vinegar, fresh parsley
and capers, 1 minced garlic clove, 1 sliced
scallion and 1 teaspoon dried oregano until
chunky; season with salt. Thin with 1 more
tablespoon olive oil.

50. Balsamic Mushrooms Sauté 8 ounces
sliced white mushrooms in olive oil over
medium-high heat until browned. Add
2 minced garlic cloves and season with
salt and pepper; sauté 1 minute. Add
1 tablespoon butter and 2 tablespoons
balsamic vinegar and sauté until the
mushrooms are glazed.

Grilled Vidalia Onions

• 2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
• 2 Tbsp olive oil
• Salt and freshly ground black pepper

To Make:

1. Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

Tomato Sofrito

• 30ml olive oil
• 1 onion, peeled, finely chopped
• 2 garlic cloves, crushed
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 2 tbsp hot pepper sauce
• 1 x 400g can peeled plum tomatoes or 500g fresh tomatoes, chopped
• 1 tbsp tomato purée

To Make:

1. Heat the olive oil in a pan, add the onion, garlic and dried oregano; cook over low heat for 5-6 minutes until softened.

2. Add the cumin, hot pepper sauce and cook for a further 2 minutes

3. Add the chopped tomatoes, tomato purée and cook for 10-15 minutes until all the juices have evaporated and the sofrito is thick in consistency. This will keep covered in the refrigerator for 2 weeks.

Mango Salsa

• 1/4 cup Zesty Italian Dressing
• 1 mango, chopped
• 1/2 cup finely chopped red peppers
• 1 green onion, finely chopped
• 1 Tbsp. chopped fresh cilantro
• 1 Tbsp. fresh lime juice

To Make:

1. Combine ingredients in a bowl. Chill until needed.

Sweet and Spicy Tomato Chutney

makes about 2 cups

• 1 tsp olive oil
• 1 cup  finally chopped yellow onion
• 3 garlic cloves, minced
• 2 tsp fresh ginger, peeled and grated
• 1/4 tsp crushed red pepper flakes, or to taste
• 2 pounds ripe plum tomatoes, cored, seeded and finely chopped
• 1 medium green bell pepper, finely chopped
• 3/4 cup cider vinegar
• 1/4 cup honey
• 3/4 tsp kosher or sea salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground cinnamon

To Make:

1. In a nonreactive saucepan over medium heat, warm the oil. Add the onion, garlic, ginger, and red pepper flakes. Cook until the onion starts to soften, 2-3 minutes, stirring occasionally. Sir in the tomatoes and bell pepper and cook until the tomatoes start to wilt, about 3 minutes.

2. Add the remaining ingredients. Increase the heat to high, bring to a boil, and then reduce the heat to medium-low. Simmer, uncovered, until the mixture has thickened and reduced to about 2 cups, 45-55 minutes, stirring occasionally. Remove from the heat and cool completely before serving.

3. The chutney can be stored in the refrigerator in a covered container for up to 1 week.

Smoky Corn Relish

• 3 corn on the cob, husks removed
• 175ml white wine vinegar
• 75g sugar
• 1 garlic clove, crushed
• 2.5 cm piece of root ginger, finely grated
• ¼ tsp ground allspice
• ¼ tsp dried mustard powder
• 4 spring or green onions, white part only, finely chopped
• 1 red pepper, halved deseeded, finely chopped
• 1 small red chilli, deseeded, finely chopped
• 1 tsp cornstarch mixed with 1 tsp cold water
• Salt and freshly ground black pepper

To Make:

1. Blanch the cobs in boiling water for 2-3 minutes, remove, drain.

2. Heat a chargrill or pan grill until very hot. Add the cobs and grill for 5-6 minutes, turning them until lightly charred all over.

3. When cool enough to handle, run a small knife along the length of the cob to remove the kernels.

4. In a pan, bring to the boil the vinegar, sugar then add the garlic, ginger and spices, cook for 10-15 minutes

5. Add the corn, onions, pepper and chilli and cook for a further 6-8 minutes. Stir in the cornstarch, cook for 30 seconds season to taste and cool.

6. Refrigerate for at least 2 days before serving. It will keep in the refrigerator for up to 5 days.

Chimichurri Peppers

• 60ml olive oil
• 2 garlic cloves, crushed
• 1 tbsp honey
• 1 jalapeño chilli, deseeded, finely chopped
• 4 large red peppers, deseeded, cut into large pieces
• 30ml white wine vinegar
• Small bunch of coriander, chopped
• Small bunch flat-leaf parsley, chopped
• 1 tbsp roughly chopped fresh oregano
• Salt and freshly ground black pepper

 To Make:

1.      Heat the olive oil in a frying pan, add the garlic, honey and chilli, and cook over a low heat until softened and slightly caramelised.

2.      Add the pepper pieces, cover, cook for 5-6 minutes. Add the vinegar, cover again and cook for a further 5 minutes.

3.      Remove the lid and add the herbs, increase the heat and sauté until all the liquid has evaporated, season and serve warm.

3 Classic Condiments - Ketchup, Mustard and Pickle Relish pt1

Homemade Ketchup

• 1 28-32 oz can whole tomatoes in juice
• 1 medium onion, shopped
• 4 garlic cloves, chopped
• 2 tbsp vegetable oil 
• 1 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/4 tsp allspice, ground
• 1 tbsp tomato paste
• 1/2 cup packed light brown sugar
• 1/2 cup cider vinegar
• 1/4 tsp salt 
• 1/2 tsp pepper

To Make:

1. Puree tomatoes with juice in a blender until smooth.

2. Cook onion and garlic in a bowl with 1/4 tsp salt in a 4 quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. add spices and 1/2 tsp pepper and cook, stirring frequently, 1 minute.

3. Add tomato paste, tomato puree, brown sugar and vinegar and simmer, uncovered, stirring occasionally until very thick, 45-55 minutes. (stir more frequently toward end of cooking to prevent scorching)

4.Puree ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours to allow flavors to develop.

Ketchup keeps, chilled, about 1 month

3 Classic Condiments - Ketchup, Mustard and Pickle Relish pt2

Homemade Mustard

• 1/2 cup yellow mustard seeds
• 3/4 cup cider vinegar
• 1/4 cup water 
• 1 1/4 tsp sugar
• 1 1/2 tsp salt 

To Make:

1. Soak must seeds in vinegar and 1/4 cup water at room temperature 2 days. (If seeds are not submerged, add just enough additional water to cover them)

2. Puree mixture in a food processor with sugar and 1 1/2 tsp salt until almost smooth about 2 minutes. Thin to desired consistency with additional water and season with salt.

Mustard keeps chilled, 1 month

3 Classic Condiments - Ketchup, Mustard and Pickle Relish pt3

Homemade Pickle Relish

• 2 cups finely chopped cucumber
• 1/2 cup onion, finely chopped
• 1/2 cup distilled white vinegar
• 1/4 cup sugar
• 1 tsp cornstarch dissolved in 1 tsp water
• 1 tsp salt , divided

To Make:

1. Toss cucumber and onion with 3/4 tsp salt in a sieve set over a bowl and drain for 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.

2. Bring vinegar, sugar and 1/4 tsp salt to a boil in a heavy sausepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, about 3-4 minutes. Add cucumber-onion mixture and simmer, stirring 1 minute.

3. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

Relish keeps, chilled about 1 month

Balsamic Onion Pickle

• 100g dark, soft brown sugar
• 4 large onions, finely chopped
• 2 Granny Smith apples, peeled, cored and chopped
• 100ml balsamic vinegar
• 1 small red pepper, halved, deseeded, finely chopped
• 1 tsp mustard powder

To Make:

1. In a saucepan place the sugar and 150ml water and over a low heat, slowly bring to the boil until the sugar dissolves.

2. Add the onions, apples, balsamic vinegar, chopped peppers and mustard powder. simmer gently for 1-1 1/2 hours until the mixture becomes thick in consistency and the onions very soft and caramelized.

3.  Pour into a small sterilized preserving or jam jar, cover with waxed paper and seal. Leave for 1-2 weeks before using.

Calypso Mojo Relish

• 75g dried black beans, soaked overnight
• 25g frozen sweet corn kernels, defrosted
• 1 small mango, peeled, cut into 0.5cm dice
• 2 tbsp chopped fresh mint
• 1 tbsp olive oil
• ½ small red onion, thinly sliced
• ½ garlic clove, crushed
• Juice of 1 lime

To Make:

1.       Drain the beans, place in a pan, cover with water, and boil for 40-50 minutes or until soft. Drain and allow to go cold.

2.       Place the beans in a bowl, stir in remaining ingredients, and leave to infuse for 30 minutes before using.

Grilled Portobello Mushrooms

Makes 4 mushrooms

• 45ml vegetable oil
• 4 Portobello mushrooms, peeled, stems removed
• Salt and freshly ground black pepper

To Make:

Heat pan or chargrill until hot. Brush with the vegetable oil and cook the mushrooms for 6-8 minutes flipping once. Season to taste.

Slow-Dried Tomatoes

8 ripe, firm, Plum tomatoes, cut in half horizontally

1 garlic clove, crushed

1 tbsp thyme leaves, picked fresh

½ tsp caster sugar

60ml olive oil

Coarse sea salt and freshly ground black pepper

To Make:

1. Pre-heat the oven to 200 °C or Gas 6. Place the tomatoes on a baking tray, cut side up. Scatter over. then rub on. the garlic, thyme leaves, sugar, salt and pepper.

2. Drizzle the olive oil over the spiced tomatoes.

3. Place in the oven to bake until very soft and shrivelled. Leave to cool.

4. These keep in olive oil for 1 week in the refrigerator.