Chop a large white onion and fry in a glug of rapeseed oil on a medium-low heat, stirring regularly, till soft and nicely browned.

Add 225g button mushrooms (chopped), stir well, cover and continue cooking for 5 minutes, or until the mushrooms have wilted.

Place the onion/mushroom mixture in the food processor, along with 150g roasted cashew nuts and pulse till you get a coarse meal consistency. Season with Himalayan black salt (Kala Namak) to taste.