Mary McCartney served up tasty crispy coated deep fried mushrooms with green dip and a tangy autumnal slaw on Saturday Kitchen.

The ingredients for the crispy mushrooms: 4 large Portobello mushrooms, sliced into 1cm strips, 3 tbsp vegan Worcestershire sauce, 100g cornflour, 100g plain flour, 1 tbsp garlic powder, 2 tbsp onion powder, 2 tbsp sweet paprika, 2 tsp dried mixed herbs, ½ tsp dried red chilli flakes (optional), 120ml unsweetened plain plant-based yoghurt, 120ml ice-cold sparkling water, 1 lemon, zest only, vegetable oil, for frying and sea salt.

For the green dip: 250g unsweetened plant-based coconut yoghurt, 1 lemon, juice only, 1 garlic clove, crushed, 25g fresh parsley leaves, 10g fresh mint leaves, 1½ tbsp tahini and pinch sea salt.

For the tangy autumnal slaw: ¼ celeriac, peeled and grated, ¼ red cabbage, thinly sliced, ¼ green cabbage, thinly sliced, 1 medium carrot, peeled and grated, 2 tbsp fresh parsley, finely chopped, 1 tsp caraway seeds, 3 tbsp apple cider vinegar, 4 tbsp olive oil, small squeeze lemon juice, 1 tsp Dijon mustard, 1 tsp tamari or soy sauce and pinch sea salt.

See recipes by Mary in her book titled: Mary McCartney Feeding Creativity available from Amazon now.