Plant-based 'Duck' Pancakes with Quick Plum Sauce

Preheat the oven to 180C, fan setting.

Marinate the mushrooms - place the mushrooms in a large baking tray and pull apart with your hands until they reach a pulled-like consistency. Add the Kikkoman soy sauce, olive oil, sesame oil, chicken seasoning, Chinese five spice and a pinch of salt. Mix well until all of the mushrooms are coated in the oil mixture. Cover and leave to marinate for at least 1 hour.

Cook the mushrooms - once the mushrooms have marinated, cook them spaced out on a tray in the oven for 30-35 minutes until cooked and crispy, tossing halfway through to ensure you get an even cook.

While the mushrooms cooking, make the duck sauce - In a small bowl, mix together the Kikkoman soy sauce, ginger and garlic paste, sesame oil, tahini, sriracha, maple syrup and a good squeeze of lime juice until smooth.

Make the plum sauce - peel and grate the ginger. In a small pan, add the plum jam, apple cider vinegar, grated ginger, allspice and a pinch of salt. Bring to the boil before leaving tosimmer for a few minutes until thick and sticky - you can mix through a dash of water if the sauce ever becomes too thick.

Prepare the rest of the ingredients - trim and halve the cucumber lengthways, scoop out the seeds with a spoon. Cut the two long halves into thirds and cut the thirds into fine matchsticks. Trim and half the spring onions length ways, then cut into pieces the same length as the cucumber pieces. Cut the spring onions into long shreds

Prepare the pancakes - cook according to packet instructions.

Finish the filling - once cooked, take the mushrooms out of the oven and mix through the 'duck' sauce, ensuring all of the mushrooms are coated.

Time to serve - transfer the pulled mushrooms 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 and enjoy.