Rosemary Mushroom Burger

While the fries are baking, pick and finely chop the rosemary leaves. Place the rosemary and the salt in a small bowl with a good drizzle of olive oil. Stir to combine. Thinly slice the tomato. Thinly slice the brown onion. Finely chop the garlic (or use a garlic press).

Heat a large frying pan over a medium-high heat. Remove the stems from the field mushrooms, then brush the mushrooms all over with the rosemary oil. Add to the hot pan and cook, turning occasionally, until the mushrooms are soft and most of the liquid has evaporated, 15 minutes. Transfer to a plate lined with paper towel.

TIP: While cooking, gently press down the mushrooms with the back of a spatula to squeeze out excess liquid.

While the mushrooms are cooking, place the grated Parmesan cheese in even circles (about the same size as your buns, one per person) on a second oven tray lined with baking paper. Bake until the cheese is golden and crisp at the edges, 8-10 minutes. Remove from the oven and set aside

• the cheese becomes crisp as it cools!

TIP: Keep an eye on the cheese crisps, they can burn quickly!

Return the frying pan to a medium-high heat with the butter and a drizzle of olive oil. Add the onion and cook, stirring, until soft, 6-7 minutes. Add the garlic and cook until fragrant, 1 minute. Season with salt and pepper. Place the bake-athome burger buns on a wire rack in the oven until heated through, 3 minutes.