Patatas bravas and baked mushrooms

For the patatas bravas:

4-6 large rooster potatoes, skin on and cut into wedges

Sea salt

3-4 rosemary sprigs

3 cloves of garlic, skin on

2 tbsp olive oil

1 large shallot, finely diced

2 cloves garlic, crushed

¼ tsp chilli flakes

3-4 roasted red peppers, scraped and cleaned

1 tbsp tomato purée

1 tsp smoked paprika

200g chopped tomatoes

Sea salt and freshly ground black pepper

For the mushrooms:

4 large portobello mushrooms, clean and stalk removed

120g sobrasada sausage/chorizo sausage,

25g pine nuts

1 lemon, zest only

20g dried panko breadcrumbs

2 tbsp flat leaf parsley, finely chopped

Olive oil

Sea salt

2 tbsp mayonnaise