Roast Tempeh with Morels and Vin Jaune Broth

Place the dried morels in a heatproof bowl. Pour over the vin jaune and cold water combined, then cover and set aside.

Soak for at least 30 minutes until fully plump. Lift the morels out with a slotted spoon, strain the soaking liquid through a fine-mesh sieve lined with a paper towel and reserve it all, then rinse the morels briefly under cold water.

Score the surface of each tempeh portion in a shallow crosshatch pattern to help the marinade penetrate. Whisk together the tamari, smoked paprika, and 1 tbsp of the neutral oil in a small bowl, then rub this evenly over all surfaces of the tempeh.

Cover the tempeh and marinate in the refrigerator for a minimum of 1 hour, or up to 12 hours.

Preheat the oven to 190°C, or 375°F, or gas mark 5. Place a cast-iron skillet over high heat until smoking, approximately 2 minutes.

Add the remaining 2 tbsp neutral oil to the pan, then lay in the tempeh portions. Sear without moving for 3–4 minutes until a deep mahogany crust forms.

Flip the tempeh and transfer the pan to the oven. Roast for 12 minutes until the second side is caramelised and heated through, then remove, tent loosely with foil, and rest for 5 minutes.

While the tempeh roasts, place a wide saucepan over medium heat and add the olive oil. Add the shallots, leek, carrots, celery, and fennel, and cook, stirring occasionally, for 8–10 minutes until softened and beginning to turn golden at the edges.

Add the garlic, thyme, and bay leaf. Stir for 1 minute until fragrant.

Push the vegetables to the side and add the tomato paste directly onto the base of the pan. Cook the paste for 90 seconds, stirring it against the hot surface, until it darkens one shade and smells nutty.

Pour in the strained morel soaking liquid and increase the heat to medium-high. Simmer for 5 minutes until reduced by one-third.

Add the vegetable stock and the rehydrated morels. Simmer gently for 15 minutes until the bouillon is aromatic and the morels are completely tender.

Remove from the heat. Whisk the white miso paste with a ladleful of hot bouillon until dissolved, then stir it back into the pan. Add the apple cider vinegar, taste, and adjust seasoning. Remove the thyme sprigs and bay leaf.

Ladle the bouillon and morels into four deep warmed bowls. Set a piece of roasted tempeh into each bowl. Finish with a scattering of reserved fennel fronds and black pepper. Serve immediately.