The deliciously original combination of flavours, the creamy dressing, juicy mushrooms and hot, golden waffles make this a really special breakfast or supper! Find more mushroom recipes here.

If you don’t have a waffle iron, the batter works just as well for pancakes. Make up the batter as instructed, add a knob of butter to a non-stick pan, and fry a ladleful of batter at a time. Flip when the pancakes start to bubble. Serve hot and enjoy!

1. Mix together the ingredients for the dressing and set aside.
2. Mix together the almond milk and lemon juice in a jug and leave to stand for 5min. In the meantime, heat and oil the waffle iron.
3. In a bowl mix together the olive oil, flour, baking powder and salt. Add the almond milk and stir together to make a thick batter. Pour a ladleful of the mixture onto the iron and cook the waffles, one at a time, until golden and crisp.
4. Meanwhile, make the mushroom topping. Heat the oil in a deep frying pan and add the mushrooms. Fry them over a gentle heat, stirring occasionally for 3-4min until soft.
5. Add the five spice and garlic. Stir through. Cook for a further 1min. Season with salt and pepper.
6. Serve the waffles topped with the mushrooms, a drizzle of the dressing and a sprinkle of chives.