DOPSU NO-BEEF BOURGUIGNON

Serves 2

INGREDIENTS

1 tbsp vegetable oil; 6 small shallots, peeled and halved; 60g plantbased smoked bacon lardons; 150g Dopsu No-Beef pieces, thawed; 100g button chestnut mushrooms, halved; 2 cloves garlic, crushed; a few springs of fresh thyme; 2 tbsp plain flour; 1 tbsp tomato puree; 1 vegan beef flavour stock cube; 200ml red wine; Salt and freshly ground black pepper For the croute: 2 slices white bread; a small heart shaped cutter; 3 tbsp olive oil; Chopped parsley to finish

METHOD

1. Heat the oil in a large wok or frying pan, add shallots and cook over a medium heat until golden. Use a slotted spoon to transfer them to a plate.

2. Add the plant based lardons to the pan and fry until they are beginning to brown. add the No-Beef and continue to stir fry until both are lightly browned. Transfer to the plate with a slotted spoon.

3. Add the mushrooms, garlic and thyme to the pan and sauté for two minutes until soft. Stir in the flour, and cook for one minute, stirring well.

4. Add the tomato puree, stock cube, wine and 200ml water to the pan and bring to the boil, stirring to make a smooth sauce. Stir in the shallots, bacon and No-beef and season.

5. Cover and simmer for 10 minutes, then remove the lid and simmer for a further five minutes until the sauce is thick and glossy and onions tender.

6. While this cooks, make the croutes. Use a heart shaped cutter to press two shapes from the bread. Heat the olive oil in a frying pan, add the hearts of bread and fry over a medium heat, turning until golden on both sides. Drain on kitchen paper and set aside.

7. Serve the No-Beef Bourguignon topped with the heart croute and a scattering of parsley along sides creamy mashed potatoes and green beans.