Preheat the oven to 220°C/ 200°C (fan)/ gas 7.

Slice your white cup mushrooms finely.

Peel and finely chop (or grate) your garlic.

Peel and finely slice your shallot[s].

Heat a large, wide-based pan (preferably non-stick) over a medium-high heat with a drizzle of vegetable oil.

Once hot, add the sliced mushrooms and cook for 4-5 min or until starting to soften.

Once starting to soften, add the sliced shallot and cook for a further 3-4 min or until softened and caramelised.

Meanwhile, add your Tenderstem broccoli to a baking tray (or two!) with a drizzle of olive oil and pinch of salt.

Put the tray[s] in the oven for 10-12 min or until tender and crisp – this is your roasted Tenderstem.

Once the shallot has softened and caramelised, add the chopped garlic to the pan with your soy sauce, miso and a grind of pepper and cook for 1 min or until fragrant.

Once fragrant, add your creamy single oat and bring to the boil over a high heat.

Once boiling, reduce the heat to medium-high and cook for a further 4-5 min or until the sauce has slightly reduced and is starting to thicken.

Trim, then slice your spring onion[s].

Once the mushroom sauce has thickened, add your udon noodles, gently separating them with a fork.

Add half the chopped spring onion (save the rest for garnish!) and cook for 3-4 min further or until warmed through and fully combined – this is your plant-based creamy mushroom miso udon.

Serve the plant-based creamy mushroom miso udon with the roasted Tenderstem to the side.

Garnish with the remaining sliced spring onion.

Enjoy!