From Lebanese-style flatbreads to duck pancakes, the BOSH! boys Henry Firth and Ian Theasby serve up plant-based meals fit for a carnivore in their latest mouthwatering cookbook, Bosh! Meat.

They show how to cook delicious dishes that feel and taste like meat, but are in fact 100% plant-based, like these Chinese style duck pancakes.

Henry and Ian tell RSVP Magazine: “Duck pancakes are our favourite starter. In fact, we don’t think anything else comes close!

“Chinese five-spiced jackfruit, roasted until super crispy, then mixed with hoisin sauce and orange juice for the perfect pancake filling.”

Read more: Simple and delicious recipe for Hake in Garlic Chive Butter with roast potatoes and broccoli

Ingredients

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
• Ground black pepper, to taste

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

Method

1. Prepare the duck. Preheat oven to 180°C. 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).
2. Add the olive oil, toasted sesame oil, chicken seasoning, Chinese five spice and salt. Mix
3. 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.
4. Prepare the rest of the ingredients. Trim and half 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. Cut the spring onions in half lengthways, then cut into pieces the same length as the cucumber pieces. Chop the coriander.
5. Cook the Chinese pancakes according to the packet instructions. Mix the sauce ingredients together in a small bowl until smooth.
6. Once the duck is cooked, take the jackfruit out of the oven and mix through the sauce, ensuring all of the jackfruit is coated.
7. Transfer the duck to a serving large bowl. Place the prepared veggies in serving bowls also and leave them on the table. Lay the duck, spring onions, cucumber, sesame seeds and coriander on top of the pancakes, before drizzling over some plum sauce.
8. 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.

Get your copy of Bosh! Meat for €19.99 at bookstation.ie.

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