Place ingredients for stock pot in a pan and start to bring to the boil.

Put wet ingredients into a blender and blend until smooth, you can also do in a food processor and then add the dry ingredients and process until you get a solid dough. I tend to prefer blending the wet and then adding this to the dry ingredients in a bowl and mixing the dough mixture by hand.

Once the dough is firm enough to roll, roll into a sausage long enough to twist into a simple knot.

Add the knot to the boiling stock pot and simmer for 45mins.

After 45 mins, remove and let cool

Once cooled, you can slice and leave in an air tight container for when you need it.

Best served sliced into pieces, then fried in a little oil and once browned add some soy sauce to give that extra flavour. Can be used in sandwiches, wraps, salads or as chunks of tasty protein!

‍