Ras el Hanout Slow-Roasted Mushrooms with Halloumi.

Preheat your oven to 130°C fan. Place butter (70 g), ras el hanout (4 tsp), lemon (1), and garlic (4 clove) in a roasting tin. Transfer to the oven for 5 minutes to melt the butter and allow the spices to toast a little.

Meanwhile, trim mushrooms (600 g) and peel and halve shallots (300 g). After 5 minutes, pop them into the tin with the melted spice butter, season well with sea salt and freshly ground black pepper, and mix everything together really well with your hands. Cover in tinfoil, then place in the oven to cook for 60 minutes.

After 60 minutes, increase the heat to 150°C fan/170°C/gas 3 and remove the tinfoil. Squeeze over lemon (1), add halloumi (250 g), and mix well before scattering with pine nuts (30 g). Return to the oven to cook uncovered for a further 15 minutes.

Taste and adjust the level of sea salt as required, and scatter with parsley and pink peppercorns (2 tsp) just before serving.