Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a large baking tray.

Drizzle with oil, season with salt and pepper, sprinkle over the dried rosemary, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Meanwhile, halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, add the onion, season with salt and pepper and fry, stirring occasionally, until golden, 8-10 mins.

Add half the balsamic vinegar and the sugar (see pantry for amount) and cook until caramelised, 1-2 mins more.

Transfer to a small bowl and set aside. Wipe out your (now empty) pan.

Remove the stems from the portobello mushrooms (but leave the mushroom whole).

Return the frying pan to medium-high heat with a drizzle of oil.

Once hot, add the mushrooms and season with salt and pepper. Fry until golden brown, 3-4 mins, then turn over and cook for a further 3-4 mins.

About 10 mins before the wedges are cooked, move them to the middle shelf of the oven.

Transfer the mushrooms, cup-side up, to another baking tray. Divide the goat's cheese between them, then bake on the top shelf until the cheese has melted, 8-10 mins.

Meanwhile, halve the ciabattas. For the last 3-4 mins, add them to the oven to toast and warm though.

Meanwhile, pop the remaining balsamic vinegar and a drizzle of olive oil into a bowl. Season with salt and pepper, then mix together.

Just before the mushrooms are ready, add the pea shoots to the dressing and toss to coat.

When everything's ready, top the base of each ciabatta half with a cheesy mushroom, some caramelised onions and a handful of pea shoots, then sandwich shut with the ciabatta lid

Serve with the wedges and remaining pea shoots alongside.

Enjoy!