Tempeh with Mustard and Rosemary

Slice the tempeh into 1cm pieces. In a wide, shallow bowl, whisk together the Dijon mustard, wholegrain mustard, 2 tablespoons of the olive oil, white wine, apple cider vinegar, minced garlic, chopped rosemary, honey, salt, and pepper to form the marinade.

Set a steamer basket over a pan of boiling water and arrange the tempeh slices inside.

Steam the tempeh slices for 10 minutes until slightly softened and pale.

Remove and allow to cool for 5 minutes, then submerge in the marinade, turning each piece to coat thoroughly.

Cover and marinate in the refrigerator for at least 2 hours, or up to 24 hours.

Remove the tempeh from the refrigerator 20 minutes before cooking. Heat the remaining 1 tablespoon of olive oil in a wide skillet over medium-high heat until shimmering.

Lift the tempeh from the marinade (reserve the marinade) and sear in a single layer for 3–4 minutes until a deep golden crust forms on the underside — do not move the pieces.

Flip each slice and sear for a further 3 minutes until the second side is equally caramelised. Transfer to a plate and set aside.

Reduce the heat to medium and add the sliced shallot to the same pan. Cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.

Pour in the reserved marinade and vegetable stock, then add the whole rosemary sprig. Simmer for 4–5 minutes, stirring, until the sauce reduces by one third and coats the back of a spoon.

Remove the rosemary sprig. Stir in the crème fraîche and lemon juice, then return the seared tempeh to the pan.

Warm through for 2 minutes over low heat until the tempeh is heated through and coated in the sauce.