Seitan

mix all these ingredients together:

120G vital wheat gluten

1 tbsp garlic powder

1 tsp cumin seeds

tsp dried corriander

1 tbsp smoked paprika

2 tbsp sweet soy sauce

1 tbsp tomato puree

1 tbsp (smoked) olive oil – or just normal… smoked oil is a delight though!

1 cup vegetable stock

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First up, get a big old pan, fill with water and add powdered vegetable stock (or a stock cube) and get the heat on.

In a stand mixer – or a bowl – mix together all the ingredients on the left, dry first then add the wet, then add a cup of the vegetable stock out of the pan and mix until all combined. The seitan will take on any flavours you add so if you fancy something different from what I suggest go for it, experiment!

You should have a lovely ball of meaty looking dough, next you’re going to make this into a shape which will fit in your pan – a big sausage works well. Wrap it in greaseproof paper and then in foil and stick it into the pan. You want the pan just about boiling but definitely not full of bubbles. Leave your seitan sausage in there for about half an hour – during this time it will swell and expand.

Carefully take it out the pan and leave it to cool down.

Once cooled you can then slice the seitan into little donner slices, once this is done you can refrigerate it for a good few days – this makes about enough for 4 servings.

I like to fry my seitan donner slices with an onion and a pepper, and serve it with those Harissa and pickled chillis I made, some sliced red cabbage, lettuce, pomegranate seeds and some garlicky yoghurt.

I also make flat breads, but any tortilla, pitta, naan etc. would do you!