Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop the wedges on a large baking tray. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. TIP: Use two baking trays if necessary, you want the potatoes nicely spread out.

Halve, peel and thinly slice the red onion. Heat a drizzle of oil in a large frying pan over medium heat. Once hot, add the onion and season with salt and pepper. Cook, stirring regularly, until soft and caramelised, 8-10 mins. Add half the balsamic vinegar with a pinch of sugar (if you have some) and cook for 1 minute until the liquid has evaporated. Transfer to a small bowl and set aside. Wipe out the pan but don't wash it up.

Remove the stalk from the portobello mushrooms and discard the stalk (leave the mushroom whole). Return the frying pan to medium-high heat with a drizzle of oil. Add the mushroom 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.

Once the potatoes are nearly done, move them to the middle of the oven. Transfer the mushrooms (stalk-side up) onto a roasting tray. Divide the goat's cheese between the mushrooms then bake on the top shelf of your oven until the cheese has melted, 8-10 mins. Meanwhile, cut the ciabattas in half. Pop the ciabatta in the oven for the last 3-4 mins to toast.

Meanwhile, pop the remaining balsamic vinegar and a drizzle of oil into a bowl and season with a pinch of salt and pepper. Mix together. Just before the mushroom goat's cheese burger is ready, add the pea shoots to the dressing, toss to coat.

Divide the ciabattas between plates and top the bottom half with the mushroom then spoon over the balsamic onion. Top with some pea shoots and the top of the ciabatta. Serve with the wedges and remaining pea shoots.