Charred oyster mushroom skewers, tamari, coriander seed, agave

Begin by setting a pan over a low heat. Gently toast the coriander seeds until fragrant. Make sure to do this over a low heat so that the coriander seeds don't catch and burn

Put the tamari, the agave and oil in a mixing bowl. Finely grate the garlic, add to the tamari mix and whisk to combine. Once toasted, add in the coriander seeds whole

Add the mushrooms to the marinade, tearing apart any large ones into smaller chunks as you go, then toss to coat and leave for 30 minutes

Whilst the mushrooms are marinating, soak the skewers in cold water for 30 minutes as well - this stops them from catching alight on the grill

After 30 minutes, thread the mushrooms onto the 6 skewers, folding them over as you go to give them more chew and more texture

Pass the remaining marinade through a sieve and into a small saucepan and set on a medium-high heat. Reduce until the marinade becomes syrupy - it will bubble up when it has thickened sufficiently. You can test the consistency by spooning some onto a plate and chilling - if you can drag a finger through the mix and it stays put, it is ready

To cook your skewers, grill on the BBQ or a griddle pan for 10 mins on a medium heat, turning regularly. You want the mushrooms to be golden and caramelised

Once cooked, transfer to a plate and drizzle with the marinade reduction