Meaty Portobello Shawarma

Watch now (5 mins) | ... a speedy veggie dish for midweek mayhem

Hello lovely crew!

Sniffle Season has dramatically descended. (As has a delirium to make excessive amounts of turmeric shots in our home, and mainline ‘shrooms into our system). Autumn is my favourite season - the sweet smell of trees undressing, and the soil softening underfoot to envelope their fall; the sharp puffs of wind biting every last sign of summer’s branches; warm, crackling fires with blankets and books replacing iced tea and tennis; orchard fruits building in our kitchen, crying out for crumbles and cinnamon rolls.

We happily eat vast quantities of mushrooms this time of year. I honestly feel they bewitch me from the grocer's shelves, sending Mexican Waves to my braincells. I hope you feel the same way too.

This week's mushroom recipe is the perfect solution to quick, midweek, vegetarian meals. You’ll love how versatile and easy it is to make - 'tis bound to become an instant hit in your household. The veggie version of Middle Eastern shawarma (pronounced SHAH-wuh-muh) uses sliced portobello mushrooms in place of lamb, dusted in Persian spice rub. Go ahead and use your favourite spice blend, or sea salt and cumin, if the Persian spice is a step too far.