BOSH! Duck pancakes

Food photography - Lizzie Mayson

The BOSH! duo of Henry Firth and Ian Theasby have just released a new book MEAT, which is all about creating food with the look and taste of real meat from veggie ingredients. With vegetarianism, veganism and flexitarianism all on the rise, this book caters for those who have cut meat out, but still miss the taste. If you’ve considered that veggie alternatives have in the past been bland and uninteresting, some of the recipes in this new book are a real game-changer.

These duck pancakes are made from Chinese fivespiced jackfruit, roasted until super crispy, then mixed with hoisin sauce and orange juice for the perfect pancake filling. These beauties taste incredible piled up high with crunchy cucumber, spring onions, plum sauce and coriander.

DUCK PANCAKES

SERVES 2 FOR MAIN OR 4 FOR STARTER (MAKES 12 PANCAKES)

FOR THE DUCK

1 x 400g tin jackfruit in water, or mock duck

1 tbsp olive oil

1 tbsp toasted sesame oil

1 tbsp chicken seasoning

2 tsp Chinese five-spice

pinch of sea salt

FOR THE PANCAKES

1 medium cucumber

8 spring onions

handful of coriander

12 Chinese pancakes

2 tbsp black and white

sesame seeds

6 tbsp plant-based plum Sauce

FOR THE SAUCE

1 tbsp tamari

1 heaped tsp shop-bought ginger and garlic paste

1 tbsp toasted sesame oil

4 tbsp hoisin sauce

juice of ½ orange

Preheat oven to 180°C •

Large baking tray

First, prepare the duck

• Drain and pat-dry the jackfruit, then place into a

large baking tray and shred using two forks until it has a pulled-like consistency (remove any seeds - they look a little like cannellini beans)

• Add the olive oil, toasted sesame oil, chicken seasoning, Chinese five-spice and salt

• Mix well until all of the jackfruit is coated in the oil and roast in the oven for 30-35 minutes until cooked and crispy, tossing halfway through to ensure they are cooked evenly

Prepare the rest of the ingredients

• Trim and halve the cucumber lengthways then scoop out the seeds with a spoon

• Cut the two long halves into thirds and cut the thirds into fine matchsticks• Trim and halve the spring onions lengthways, then cut into pieces the same length as the cucumber pieces

• Chop the coriander

Cook the pancakes

• Cook the Chinese pancakes according to the packet instructions

Make the sauce

• Mix the sauce ingredients together in a small bowl until smooth

Finish the duck

• Once cooked, take the jackfruit out of the oven and mix through the sauce, ensuring all of the jackfruit is coated

Time to serve

• Transfer the duck to a serving bowl

• Transfer the prepared veggies to serving bowls and put the bowls on the table

• Lay the duck, spring onions, cucumber, sesame seeds and coriander on top of the pancakes, drizzle

over some plum sauce. Roll the pancakes up neatly and enjoy!

NOTE

You can also use 600g king oyster mushrooms in this recipe - simply swap them for the jackfruit and follow the same instructions.

Recipe from BOSH! Meat: Over 100 Outrageously tasty recipes by Henry Firth and Ian Theasby (HQ, HarperCollins) £22