An eater's guide to mushrooms

Mushroom, Leek and Chickpea Burgers with Red Onion Marmalade
Ingredients:
450g chestnut or closed cap mushrooms
1 medium leek
2 tbsp light oil
2 cloves garlic, crushed
1 and a half tsp ground cumin
1 and a half tsp ground coriander
1 x 400g tin chickpeas, drained and rinsed
salt and black pepper
2-3 tbsp oil for frying

For the Red Onion Marmalade
500g red onions (2 large or 3 medium size), halved and sliced into half rings
3 tbsp olive oil
salt and black pepper
200ml red wine
2 tbsp balsamic vinegar
50g sugar
half tsp fresh thyme leaves

Directions:
1. First make the marmalade: heat the oil in a large frying pan and fry the onion over a medium heat for about 15 minutes until soft, stirring frequently. Season with salt and pepper and add the red wine, vinegar, sugar and thyme. Stir and bring to a simmer. Reduce the heat and cook gently, stirring occasionally, until most of the liquid has gone and the onion mixture is dark, thick and sticky, about 30-35 minutes.

2. Meanwhile, chop the mushrooms finely by hand or in a food processor. (If using a food processor, do this in batches.) Trim the leek and cut in half horizontally, then slice thinly. Heat the oil and cook the mushrooms and leek for 5 minutes until soft, then stir in the garlic and spices and cook for another 5-10 minutes or until any liquid from the mushrooms has evaporated. The mixture should be as dry as possible.

3. Crush the chickpeas roughly with a fork or pulse in a food processor. Place in a bowl and add the mushroom mixture. When cool enough to handle, shape into 8 burgers. If you have time, place on a plate in the fridge to firm up ? this will help them hold together better for frying.

4. Heat the oil in a large frying pan over medium-high heat and gently lay the burgers in the pan. You will have to do this in batches, depending on the size of the pan, adding more oil as needed and keeping them warm while you fry the next batch. They fall apart easily so the important thing is NOT to poke them with the spatula or palette knife until they have cooked for 4-5 minutes and have formed a crust on the bottom. Gently turn them over and fry the other side for another 3-4 minutes, trying not to move them too much.

5. To serve, divide the onion marmalade among 4 plates and lay 2 burgers on each.