There’s nothing better than eating outdoors! Try these gorgeous al fresco ideas

One de lightfully satisfying sandwich

The recipes on pages 34-36 are taken from Great Vegan BBQ by Linda and Alex Meyer, Reprinted with permission from Page Street Publishing Co. Photography by Kelly Allison Photography. RRP £16.99

Pulled Shiitake Mushroom BBQ

By Linda & Alex Meyer, from Great Vegan BBQ Without A Grill Makes 4 | Prep 10 mins Cook 35 mins

INGREDIENTS

• 480ml BBQ sauce (see right) or shop bought

• 624g (22oz) shiitake mushrooms

• 624g (22oz) baby Portobello mushrooms

• 1 tbsp extra-virgin olive oil

• 1 large white or yellow onion, finely diced

• salt and pepper, to taste

• 4 hamburger buns

For the topping

• rocket, tomato slices, sliced dill pickles

METHOD

1 Make the BBQ sauce, to allow the flavours to infuse while you prepare the mushrooms.

2 Thinly slice the mushrooms. They should look shredded.

Heat the oil in a large frying pan on medium heat. Depending on the size of the pan, you may need to cook the mushrooms and onions in two batches.

When the oil is hot, add the mushrooms and onions and stir frequently until the mushrooms lose their water and the onions become translucent and soft, approximately 5-7 minutes.