Life Style: 4 large flat mushrooms, stems removed

1 tablespoon finely grated fresh ginger

4 tbsp light soy sauce

1 tbsp roasted sesame oil

1/2 lemon, juice only

1/2 Chinese cabbage, chopped very finely

1 medium carrot, cleaned and finely chopped or coarsely grated

¼ cucumber, peeled and finely chopped, core removed

4 brioche burger buns, open ended

3 tablespoons light mayonnaise Place the mushrooms in a single layer in a shallow bowl. In a separate bowl, mix the grated ginger, soy and sesame oil well, and pour 3 tablespoons over the mushrooms, turning to coat them.

Add lemon juice to the remaining ginger-soy mixture and mix with chopped cabbage, carrots and cucumber.

Make sure the coals on your barbecue are very hot and have no signs of flame. Place the mushrooms directly on the bar of the barbecue, gills-side down. Cook for 3-4 minutes before turning and cooking for a further 3 minutes. The pan ridges on the mushrooms should be clearly visible and they should be soft. If they're changing color too quickly, move them to a cooler part of the barbecue so they can cook more slowly.

At the end of the cooking time, place the brioche roll cut sides down on the barbecue bar and toast for one minute, until pan ridges are visible.

Spread mayonnaise on the bottoms of the buns and arrange the mushrooms on top, gills-side up. Add some salad on top and decorate the bun.