Mustard and Rosemary Tempeh

Slice the tempeh into 1 cm planks. In a wide, shallow bowl whisk together the Dijon mustard, wholegrain mustard, 2 tbsp olive oil, apple cider vinegar, minced garlic, chopped rosemary, smoked paprika, maple syrup, salt, and black pepper until smooth.

Submerge the tempeh planks in the marinade, turning to coat every surface. Cover and refrigerate for at least 2 hours, or overnight for best results.

Remove the tempeh from the marinade, scraping off excess and reserving it. Heat the remaining 1 tbsp olive oil in a large heavy-based skillet over medium-high heat until shimmering. Lay the tempeh in a single layer and sear for 4 minutes without moving, until a deep golden-brown crust forms.

Flip each plank and sear for a further 4 minutes until the second side is equally caramelised. Transfer the tempeh to a plate and set aside.

Reduce the heat to medium and add the diced shallot to the same pan. Cook for 3 minutes, stirring occasionally, until soft and translucent.

Pour in the white wine and scrape up the caramelised bits from the base of the pan. Simmer for 3 minutes until the wine reduces by half.

Stir in the reserved marinade and the vegetable stock. Simmer for 4 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.

Return the tempeh planks to the pan, spoon the sauce over each piece, and warm through for 2 minutes. Scatter the chopped capers and parsley over the top before serving.