quinoa and mushroom filling

Slice then roughly chop the mushrooms and place into a bowl.

Heat a non-stick frying pan over a low to medium heat and add the oil, crushed garlic and the chopped shallots.
Sauté gently until soft, approx. 10 minutes then add the chopped chestnut mushrooms and continue to cook for a further five minutes.

Once the mushrooms are just turning golden tip into a stainless steal bowl. In the meantime, cook the quinoa in boil
Add the salt, pepper and chopped coriander and mix well again.

pickled radish

Put the cider vinegar into a pan and add the remaining ingredients. Bring up to a boil and then simmer very slowly for 5 mins.
Once cooked, strain through a very fine sieve pushing on the ginger and chilli to extract as much liquid as possible. Cool.
Put the sliced radish into a plastic container and once the vinegar is cold pour over the radish.
Cover and date. Leave for a minimum of 24 hours before use.

Gochujang cream

Combine the mayonnaise and gochujang chilli paste, blend until fully combined.
Remove to a plastic container, day dot and store in chiller

assembly

Open the packet of wraps and lay out on a plate and heat in the microwave for 20 seconds to soften. Find the open end and run the handle of a dessert spoon gently inside to open the pocket.
Stuff each of the wraps with 50g of the quinoa mushroom filling.
Heat a small pan and add the rapeseed oil then sauté the halves of chestnut mushrooms until golden, season with salt and pepper and keep warm
On a plate of choice place 2 lines of gochujang cream. Add half a teaspoon of gochujang paste to the opposite side of the bowl and spread with the back of a dessert spoon or small palette knife. Dot the pickled radish around the plate.
Heat one wrap in a microwave for 20 seconds.

Sit the parcel in the centre, dot the mushrooms around the outside along with sprigs micro ruby chard, dust with lightly with smoked paprika and Serve