Shroom Wings (VG) from Caught Snackin’

150 g (5½ oz) plain flour

2 teaspoons smoked paprika

2 teaspoons Italian mixed dried herbs

1 teaspoon salt

2 teaspoons onion powder

2 teaspoons garlic powder

200 ml (7 fl oz) plant-based milk

180 g (6 oz) golden breadcrumbs

300 g (10½ oz) baby portobello mushrooms, stalks removed, halved

1 litre (1¾ pints) vegetable oil, for deep-frying vegan barbecue-style sauce, for dipping

In a large mixing bowl, combine the flour, smoked paprika, dried herbs, salt, onion powder, garlic powder and plant based milk. Whisk this batter until it is thick and smooth.

Put the breadcrumbs into a medium-sized bowl.

Coat the mushroom halves in the batter, followed by the breadcrumbs, and lay across a plate or wire rack.

Heat the oil, in a deep saucepan with a well-fitting lid, to 180°C (350°F) over a low–medium heat. (See page 17 for deep-frying hacks.)

Fry the ‘wings’ in batches for 3 minutes, or until golden and crisp. Remove from the oil and drain on a few sheets of kitchen paper. Serve with your favourite vegan barbecue style sauce.