Portobello And Hummus Mash With Crispy Garlic

Preheat the oven to 190ºC.

Peel and chop the potatoes. Set a big pot of water to boil. Add plenty of salt and the chopped potatoes and boil for 15-20 mins until the potatoes are soft. Drain and save a cup of the starchy potato water. Pop the potatoes back into the pot.

Mash the potatoes with a fork or potato masher until smooth and then stir the hummus through. Add a generous drizzle of olive oil and add some of your saved potato water. Keep adding olive oil and potato water and mixing well until you have your desired consistency - it should be nice and creamy. Season well with salt and pepper.

Mince 2-4 garlic cloves into a small bowl and mix with 5 tbsp of olive oil, salt and pepper. You can remove the stem if you like as this can be a little tough to eat, especially on bigger mushrooms. Brush the mushrooms with the garlic oil and bake for 15 mins with the gills facing upward.

If you have a griddle pan, you can char the mushrooms for a few mins on the hot griddle to give them a smokey flavour. If you don't have a griddle pan, use a frying pan to cook the mushrooms, making sure to flip them from side-to-side to check that they are done. Slice them thinly and keep them covered in the oven (with the oven off) until ready to serve.

Slice the remaining garlic thinly. Heat up a small frying pan with enough sunflower oil to cover the bottom of the pan, about half a centimetre deep. Fry the garlic on a medium heat until golden brown, stirring often to make sure it doesn't burn. Add the chilli flakes and fry for another minute or two until fragrant, then remove from the pan and add into a small bowl to stop them from cooking further and burning.

Heat up the mash if needed, gently on the stove, adding a little more liquid if needed.

To serve, spoon plenty of mash into a bowl and dollop a few teaspoons of pesto onto it, swirling it through. Top with the mushrooms and crispy garlic and chilli and enjoy.