Wild mushroom kebab with porcini tahina and crispy shallots

First, make the mushroom stock for the tahina. Combine the bouquet garni, dried porcini, water, chillies and garlic in a saucepan and bring to the boil over high heat. Reduce the heat and simmer for 30–40 minutes, until the stock has reduced by half. Strain and reserve the stock, mushrooms and the garlic

Put the porcini mushrooms and garlic from the stock in a food processor with the tahini and lemon juice. Blitz to combine; it will thicken to a coarse paste. Gradually pour in 120ml of the reserved mushroom stock, blitz to incorporate and season with salt to taste. Set aside

To make the mushroom glaze, combine 250ml of the reserved mushroom stock, the soy sauce, the vinegar, and the sugar in a saucepan. Place over medium-high heat and bring to the boil, then reduce the heat and simmer for 8–10 minutes, or until reduced by half. Whisk through the pomegranate molasses and date syrup and remove from the heat. Set aside

Prepare a grill for direct grilling over hot embers, or heat a ridged cast-iron grill pan until smoking hot. Thread the mushrooms and spring onions on the skewers, alternating intermittently, brush with olive oil and season generously with salt

Grill the mushroom skewers over high heat, close to the coals (if using) and brush the mushrooms with the glaze as they cook. Turn the skewers as the mushrooms cook, continuing to glaze them throughout, until softened and cooked through but slightly charred. Remove the mushrooms from the heat and set to one side on a tray to rest

Give the mushrooms a final lick of oil, sprinkle with crispy shallots and serve alongside the porcini tahina, lettuce and herbs for making little wraps with