Place the lean pork scratchings, nutritional yeast flakes, coconut flour and a generous pinch of salt into a mini food processor.

Blitz well to a fine crumb, then tip out into a wide-bottomed bowl. Whisk the egg in another bowl and wipe your baby button mushrooms clean. This is what you should have ready:

Place the mushrooms into the bowl of whisked egg. Toss well to evenly coat, then drain the egg-coated mushrooms in a colander, allowing the excess egg to run off. Discard any unused whisked egg mixture.

Return the egg-coated mushrooms to the bowl, then use a slotted spoon to transfer the mushrooms (in batches of a few at a time) to the bowl of crumb. Gently toss in the crumb until all the mushrooms are fully-coated in the crumb. Set them aside on a clean plate while you heat the oil.

Heat the coconut oil in a pan until very hot. Briefly fry the mushrooms (in batches so as not to over-crowd the pan) until golden and crispy, approximately 1-2 minutes. It helps to tip the pan slightly and spoon the hot oil over the mushrooms. This will prevent the mushrooms 'moving' around too much and losing their crumb.

Remove the mushrooms with a slotted spoon and place onto a plate or tray lined with kitchen paper. This will ensure all excess oil drains off and keeps the mushrooms crispy. Immediately season with smoked sea salt flakes.