Mushrooms broken into bite-sized morsels then lightly coated with paprika, olive oil, tiny pinch of salt and pepper. Air-fried for 5 mins at 180C; then at 200c for another 3-4 mins. You want it brown and crispy.

For the pesto:

• 2 cups fresh Arugula leaves

• 2 green chillies

• 1 clove garlic

• 1/2 cup pistachios

• 1/2 cup extra virgin olive oil

• 2 tsp crushed black pepper

• 1/2 tsp salt

1. In a food processor, blend till desired consistency. Check for seasoning.

2. While mushrooms are still hot, toss them in this yummy pesto. Perfect on its on or as an addition to your favourite pasta or salad.

Switch them up:

• If you don’t have arugula, use baby spinach, kale, coriander or basil.

• Not a fan of pistachios? Use almonds, cashews, walnuts, sunflower seeds or even roasted peanuts.

• Instead of green chillies, jalapeños work too.

• Instead of mushrooms, use grilled chicken, air fried tofu, pan-fried salmon.