In a large bowl, mix the mushrooms and the salt together and cover with clingfilm for 24 hours. Every so often, press down the mushrooms and stir with a wooden spoon until they start to release ...

"So rather than soybeans, let's do mushrooms." So they had mushroom ketchup. "Let's do fish." And so they had fish ketchup. And they said, "Let's do beans, so let's have bean ketchup." So it ...

Firstly spoon the beef tartare mix into the middle of the bowl. • Pipe a dollop of the mushroom ketchup next to the tartare, • Nicely arrange a few pickled mushrooms on top of the ketchup ...

Bring to the boil, stirring constantly, then add the mushroom ketchup and stock a little at a time until it has all been added and you have a fairly thin gravy. Taste and add more seasoning if needed.

Add the flour and cook until brown. Add the stock, bring to the boil. Add the tomato purée, mushroom ketchup, chopped parsley, thyme leaves, salt and pepper and simmer for 5 minutes.