Heat the oven to 200°C. Bring a large saucepan of salted water to the boil. Tear the mushrooms into thin strips, put them onto a baking tray and drizzle with olive oil. Season with salt and pepper, then toss together. Bake for 20-25 mins until golden-brown.

Meanwhile, make the sauce. Trim the spring onions and peel the garlic and ginger. Put them into a blender along with the coriander, stalks and all, and the rest of the sauce ingredients. Blend until smooth and set aside.

Lightly crush the Sichuan peppercorns. Trim and thinly slice the remaining spring onions. Once the salted water is boiling, cook the pappardelle for 1 min under al dente, reserving 200ml pasta water.

Once the mushrooms are golden, remove from the oven. Stir through the Sichuan peppercorns, soy sauce and rice vinegar. Return to the oven for 2-3 mins, until evaporated.

Re-use the pasta pan, and pour the sauce into it. Cook over a medium heat until fragrant and deep-green in colour. Toss the pasta through with some pasta water until saucy. Taste and season with salt and pepper.

Share the pasta between plates and top with the mushrooms, sliced spring onions and black sesame seeds.