Vegetable Laksa

Serves 2.

Ingredients:

• 200g chestnut mushrooms, sliced
• 1 small leek, roughly chopped
• Thumb sized piece of ginger, peeled and grated
• 2 cloves garlic, peeled and finely chopped
• 2 tbsp tamari
• 100g dried shiitake
• 600ml vegetable stock
• 100ml coconut milk
• Pinch chili flakes

For the chili jam:

• 1 tsp rapeseed
• 1 red onion, finely diced
• 1 small piece ginger, grated
• 2 cloves garlic, finely diced
• 4 red chillies, finely diced
• 1/2 tsp dried chili flakes
• 2 tbsp maple syrup
• 1 tbsp tomato purée
• 1 tbsp tamari
• 50ml water

Method:

1. In a large saucepan, sauté the chestnut mushrooms and leeks in a little oil until golden. Add in the ginger, garlic, tamari, shiitake and 500ml vegetable stock and simmer for 30 minutes. Add the coconut milk and chili flakes and bring to a simmer then turn off the heat and blitz with a stick blender or transfer to a blender a whizz up until smooth.
2. For the chili jam, heat a little oil in a sauce pan and sweat down the onions until they’re translucent. Add in the garlic and ginger and cook for a few minutes until softened. Add the rest of the ingredients and a splash of water and cook on a low heat until the water has evaporated and everything is soft and combined. Turn the heat off and place in a sterilised jar, it will keep for at least 2 weeks in the fridge.