Matt Tebbutt served up roasted portobello mushrooms with miso, sake, ginger, scallops and sourdough toast on Saturday Kitchen.

The ingredients for the mushrooms are: 1 tbsp miso paste, 2 garlic cloves, 1 minced and 1 left whole, 1 tbsp soy sauce, 100ml sake, 2cm fresh root ginger, peeled and finely sliced into batons, 30g unsalted butter, 2 large Portobello mushrooms, stalks removed, 2 large slices sourdough bread and 2 tbsp olive oil.

For the garnish: 3 tbsp olive oil, 3 spring onions, sliced, 100g baby leaf spinach, 1 tbsp sesame seeds, plus extra to garnish, 6 king scallops, shucked and cleaned, 45g unsalted butter, 1 lemon, juice only, 1 tbsp finely chopped fresh chives and salt and freshly ground black pepper.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.