Grilled Tempeh with Cherries

Slice each tempeh block into 4 equal planks approximately 1.5cm thick. Mince the garlic and shallot, strip the thyme leaves, pit and halve the cherries, and measure all remaining ingredients.

Arrange the tempeh planks in a single layer in a steamer basket set over simmering water.

Steam for 10 minutes until the planks feel slightly softened and their colour has lightened.

Whisk together the soy sauce, Dijon mustard, 1 tablespoon of the olive oil, half the garlic, and half the thyme leaves to form a marinade. Coat the steamed tempeh planks thoroughly in the marinade.

Rest the coated tempeh at room temperature for 20 minutes while you prepare the gastrique.

Warm 1 tablespoon of olive oil in a small saucepan over medium heat. Add the shallot and remaining garlic and cook for 3–4 minutes, stirring frequently, until softened and translucent.

Pour in the red wine and red wine vinegar and bring to a brisk simmer. Cook for 5 minutes until the liquid has reduced by half and smells less sharp.

Add the cherries, brown sugar, and remaining thyme leaves. Cook for 8–10 minutes over medium-low heat, stirring occasionally, until the cherries have collapsed and the sauce coats the back of a spoon.

Remove the saucepan from the heat and stir in the butter until melted and glossy. Season with black pepper and a pinch of salt; set the gastrique aside.

Heat a cast-iron grill pan or outdoor grill over high heat until smoking. Brush with the remaining 1 tablespoon of olive oil.

Place the tempeh planks on the grill and cook for 3–4 minutes without moving them, until deep grill marks form and the edges crisp.

Flip each plank and grill for a further 3 minutes until the second side is equally charred and the tempeh is heated through.

Transfer the grilled tempeh to a serving platter, spoon the warm cherry gastrique generously over the top, and finish with flaky sea salt.