Preheat your oven to 200°C/Fan 180°C/Gas 6. Scrub the potatoes and slice them into chips about as thick as your index finger. Pop them in a bowl with 1 tbsp olive oil and a pinch of salt and pepper. Toss to coat, then spread the chips out on a baking tray and bake in the oven for 25-30 mins till golden brown and tender.

While the chips cook, pour the tamari into a dish. Add 2 tbsp brown rice vinegar, 1 tsp caster sugar and a pinch of chilli flakes (they’re very spicy, so use as little or as much as you prefer). Stir to mix.

Peel and grate or crush the garlic. Trim the roots and any ragged greens off the spring onions. Finely slice the green parts and set them aside. Finely chop the white parts. Add the garlic and white spring onion parts to the tamari sauce and stir to mix.

Trim the stalks off the mushrooms so they sit flat. Add the mushrooms to the dish and turn to coat in the marinade, spooning it over them. Set aside to marinate for 10 mins.

Pop the salad leaves into a bowl and add 1 tsp olive oil and some salt and pepper. Toss to mix, then set aside.

When the potatoes have 10 mins left to cook, warm a dry frying or griddle pan over a mediumhigh heat for 2 mins. Lift the mushrooms out of the marinade and pop them in the pan. Fry for 3-4 mins, pressing down with a spatula now and then, till they’re browned and caramelised underneath. Flip them over and fry for another 3-4 mins till the mushrooms are tender.

Pour any remaining marinade into the pan and bubble for 1 min, then take off the heat.

Arrange the mushrooms and their sauce on 2 warm plates. Serve with the chips and dressed salad leaves on the side, garnish with the spring onion greens.