Remove the stems from the large portobello mushrooms and slice the stems into thin strips. Set the caps aside.
Heat a frying pan over a medium heat with a good knob of butter and a drizzle of olive oil. Add 2 minced garlic cloves and the sliced stems and fry until fragrant.
Add the mushroom caps and cook for 5–7 minutes, turning occasionally, until they soften and release their juices.
Meanwhile, grate a mix of mozzarella and mature cheddar. Once the mushrooms are soft, push them to one side and sprinkle the cheese straight onto the pan.
Sit the mushroom caps on top of the melting cheese and let it crisp up underneath for 3–5 minutes until golden. Carefully flip so the crispy cheese is on top and cook for another minute.
Add a little more oil to the pan and fry a few fresh sage leaves for 1–2 minutes until crispy. Plate up the mushrooms with halved cherry tomatoes, top with the crispy sage and drizzle over balsamic glaze. For extra zing, scatter over some pinkled onions.
More veggie breakfasts: my shakshuka baked eggs and Avo-No-Cado.
BIFF, BOSH, NOSH!
Smoky roast pumpkin, garlicky black beans and a zingy lime slaw piled into warm tortillas. A simple autumn veggie taco inspired by the taquerias of Santa Cruz, California, where a taco after a session at Pleasure Point is pretty much the law.
Biff's Tips Bulk poaching. To prep ahead, poach the eggs for just 2 minutes so the whites set, then drop them into cold water. They keep for up to 2 hours. Warm them in simmering water for 30 seconds to...
Quick and easy cabbage gyoza with crispy bases, simple filling, and a fast home-cook method for perfect Japanese dumplings.
An easy roast pumpkin soup with ginger, miso and coconut milk, finished with a coconut cream swirl, jewel-bright pomegranate, toasted pumpkin seeds and parsley. Vegan, freezer-friendly and the soup I crave after a cold autumn surf at Croyde.
A rich, moist banana loaf made with cacao, agave and plenty of chocolate bites, finished with caramelised banana slices on top and a smooth banana frosting.
A bright, healthier and zesty twist on the classic. I use a buttery oat crust instead of biscuits and add spinach powder for a natural colouring with no add flavour.
