Miso Mushroom Bean Bowl

Step 1

Soak the cashews in boiling water for 15 mins until plump and soft. Meanwhile, roughly tear up the mushrooms with your hands and dice the onion.

Step 2

Fry the mushrooms in a stainless steel frying pan for 7-8 mins with a little olive oil and salt, until they begin to crisp up and turn a nice shade of brown. Remove and set aside.

Step 3

Pour all the cashew cream ingredients into a blender and blitz until you have a thick, silky and pourable paste. Season to taste.

Step 4

In the same frying pan (no need to clean), fry the diced onion in plenty of olive oil with a pinch of salt for 6 mins. Add the garlic and fry for 2 mins. Grate the tofu directly into the pan and fry for 5 mins.

Step 5

Tip in the butter beans and their juices. Bring to a simmer, stirring frequently for 10-15 mins. Add half the crispy fried mushrooms, 4 tbsp cashew cream and the soy sauce or tamari. Stir well and season to taste. ​​Add a splash of water if you want it saucier.

Step 6

Meanwhile, blanch the cavolo nero in boiling water and transfer it to a bowl. Add olive oil, a squeeze of lemon, salt and pepper to make a lemony cavolo nero oil.

Step 7

Decorate with the rest of the cream, mushrooms, chives, the lemony cavolo nero oil, sesame seeds and plenty more extra virgin olive oil. Serve with crusty sourdough.