In a small bowl, mix 1 tablespoon of sunflower oil, 1 tablespoon of brown rice miso, crushed garlic, and chopped sage. Brush this blend over the portabella mushrooms.

Boil the chopped sweet potatoes in a covered pan of salted water for 10-12 minutes until very soft. Drain and mash to a smooth purée, then mix in the Oatly cream. Preheat your oven to 140˚C (gas mark 1).

In a pan, heat 1 tablespoon of oil and fry the sage until crisp for 2-3 minutes. Drain and keep warm.

In the same pan, boil the vegetable stock, remaining tablespoon of miso, and maple syrup for about 10 minutes until it reduces.

Heat 1 teaspoon of oil in an ovenproof frying pan. Fry mushrooms for 2 minutes stalk-side down until deep golden.

Carefully turn the mushrooms, cook for another 2 minutes, then transfer the pan to bake for 10 minutes.

Reheat the gravy, whisk in the arrowroot/cornflour, and simmer until glossy and thickened. Serve with mushrooms, fried sage, and greens.