Sweet & Sour Seitan

Seitan:

• Slice the seitan into sheets.
• Marinate with remaining ingredients in a ziploc bag for two hours.

Orange Sweet & Sour Sauce:

• Dissolve the kuzu in little water.
• Blend all the ingredients in a blender.
• Heat until the kuzu gels and gives the sauce some texture.

Trinxat:

•  Peel, cut and boil the sweet potato with the bay leaf and salt.
• Julienne the Chine cabbage, chop the garlic and sauté both in a squirt of oil until it begins to colour.
• Remove from heat.
• Mash the sweet potato into a purée.
• Add the cabbage and finely-chopped lemon.
• Salt and pepper to taste.

French Onion Petal:

• Steam in a vacuum-sealed bag in the oven at 100ºC for 10 minutes.