Coconut Crusted Mushroom Calamari

Slice the oyster mushrooms into 1cm rounds. Cut out the middle of each, leaving a ring of around 1/2cm.

Heat a small saucepan over a medium heat. Add the torn nori, miso, crushed garlic and lemon juice. Whisk to combine then drop in the mushroom rings. Simmer for around 2 minutes then turn off the heat and set to one side. Leave to marinade in a container in the fridge overnight or marinade whilst you prepare the rest of the dish.

Prepare 3 bowls. In one, combine the desiccated coconut, panko breadcrumbs and salt. In another combine the plain flour, garlic powder, salt and pepper and the soy milk and lemon juice in the final bowl. Drain the marinated mushrooms then coat in the plain flour, covering completely. Dip into the soy milk mixture then into the panko breadcrumbs to coat completely. Repeat the second and third steps for an extra crispy coating. Repeat until all the rings have been coated.

If air frying, spray or drizzle the rings with oil. If shallow frying, heat the vegetable oil in a large frying pan. Once hot, add the rings (being careful not to overcrowd the pan). Fry on each side for a few minutes until deep golden brown all over. Remove and place in a sieve or on a rack to drain excess oil.

Mix the ingredients for the sweet chilli mayo and season to taste. Serve with wedges of lime and enjoy!