Prepare the garlic and herb butter

• Mix the softened butter with the crushed garlic and chopped mixed herbs.
• Season with a little salt.

Coat the oyster mushrooms

• Brush the oyster mushroom clusters generously with the garlic and herb butter.
• Thread them onto a skewer to form a centrepiece roast.

Roast the mushroom centrepiece

• Place the mushroom roast on a baking tray.
• Roast until golden and tender.

Parboil and roast the potatoes

• Boil the potato chunks in salted water until just tender, then drain and shake to roughen the edges.
• Toss with olive oil and spread on a baking tray.
• Roast until golden and crisp.

Make the rosemary salt

• Combine the finely chopped rosemary with the salt.

Finish the roast potatoes

• Sprinkle the rosemary salt over the hot roast potatoes before serving.

Roast the brussels sprouts

• Toss the halved sprouts with a little oil and salt.
• Roast until crispy and charred at the edges.

Make the maple glazed carrots

• Roast the carrots with a little oil until tender.
• Drizzle with maple syrup and toss to glaze.

Cook the garlicky cavolo nero

• Sauté the shredded cavolo nero with crushed garlic in a pan until wilted and tender.

Make the creamy leeks

• Soften the sliced leeks in a pan with a little butter.
• Pour in the cream and simmer until tender and creamy.

Make the onion gravy

• Fry the sliced onion until deeply golden.
• Stir in the flour, then gradually add the vegetable stock, stirring until thickened.

Serve everything together

• Place the mushroom roast in the centre of the table.
• Serve with the roast potatoes, sprouts, carrots, greens, creamy leeks and gravy.