Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges onto a large baking tray. Drizzle with oil, season with salt and pepper 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.

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 until soft and sweet, 8-10 mins. Add half the balsamic vinegar with a pinch of sugar (if you have some) and cook until the balsamic has evaporated, 1-2 mins. Transfer to a small bowl and set aside. Wipe out the pan for later.

Remove the stalk from the portobello mushrooms (but leave the mushrooms whole). Return the frying pan to medium-high heat with a drizzle of oil. Add the mushrooms to the pan 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 of the oven. Transfer the mushrooms (stalk side up) onto a baking tray. Divide the goat's cheese between the mushrooms, then bake on the top shelf until the cheese has melted, 8-10 mins. Meanwhile, cut the ciabattas in half, then pop into the oven for the last 3-4 mins to toast.

Meanwhile, pop the remaining balsamic vinegar and a drizzle of oil into a bowl. Season with a pinch of salt and pepper, then mix together. Just before the mushrooms are ready, add the rocket to the dressing and toss to coat.

Divide the ciabatta halves between your plates. Top the base half with a goat's cheese mushroom, then spoon over the balsamic onions and top with the ciabatta lid. Serve with the wedges and rocket alongside.