Ingredients
For portobello burgers:
4 large portobello mushrooms
1 large beef tomato
1 onion (cut into rings)
salad leaves
soft goats' cheese
bread
salt
olive oil
chopped herbs - thyme or marjoram or other hard herbs
For the aioli:
1 fat clove of garlic, crushed
a thumb of flaky sea salt
2 tsp finely chopped rosemary needles
½tbsp olive oil
6 tbsp mayonnaise
lemon juice, to sharpen

Method
To make the portobello burgers:
1. Douse four big portobello mushrooms liberally with olive oil. Rub them with salt and pepper and grill until they re tender. You may need to brush on more oil, and you might like to stick some chopped herbs on them towards the end of their spell over the coals.
2. Do the same with the four thick slices of beef tomato and sear briefly for about 30 seconds on each side.
3. To assemble, layer up the grilled mushrooms with the tomato, a few onion rings and leaves. Sandwich between two pieces of bread and add a good blob of soft goats' cheese or any other melting kind of cheese you have. You could also add some of rosemary lemon aioli (see separate recipe below).

To make the aioli:
Combine garlic, salt and rosemary with the olive oil. Allow to sit for a few minutes for the flavours to infuse. Beat the rosemary oil into the mayonnaise and add a squeeze of lemon to taste.