Bao Buns (vegan and gluten free)

Makes 12 buns, serves 4

What you need:

1 can of coconut milk (full fat or light)

Self raising flour (gluten free can be used)

Pinch of salt

Greaseproof paper



Pour coconut milk into mixing bowl or food mixer with dough attachment. Use the empty tin, over-fill with the flour, add to the coconut milk, and do once more.

Mix for 5 mins in the food mixer or knead for 10 mins by hand. You should have a soft dough. If too sticky, add a bit more flour. You can use straight away but ideally cover and leave for an hour.

At this stage, cut some small squares of greaseproof and slightly larger ones – these are for in the buns and under the buns when steaming. Lightly oil these on both sides.

Roll the dough into a long sausage shape, and cut 12 equal pieces. Roll each piece into a ball in the palm of your hands, squish flat, then roll out to a more circular shape but not too thin (4-5mm). You can use a round shape (cookie cutter/big jar) to make your circle more perfect.

Pop your small greaseproof onto half of your dough, and fold the dough over. Place in the electric or bamboo steamer, on the slightly larger piece of greaseproof (ensuring you don’t cover all the steamer holes) and steam for 8 – 10 mins.

They are ready to eat! Alternatively, you can let them cool down, put in a storage tub and pop in the fridge, ready for the next day. All you need to do is re-steam them to revive them for yourself or your guests and serve straight away.

Suggestion to pimp your bao: add your favourite herb to the dough, or for a sweet version, add some icing sugar to the mix.


Mediterranean Madness Jackfruit (vegan)

Serves 6 – 8

What you need:

Tin of Jackfruit

The Lost Chef’s Larder Mediterranean Madness (or one of my other mixes)

Non-stick frying pan

Rapeseed oil


You can buy Jackfruit in tins in Sainsbury’s and some other supermarkets, the one in water is best.

Open can and drain to get rid of the excess liquid.

Break down any large chunks to ensure all pieces are fairly even for cooking. Sprinkle on some Mediterranean Madness until the jackfruit is nicely coated.

Leave for 30 mins, to allow the mix to infuse the jackfruit.

Heat a small amount of oil in the frying pan on a medium heat. Add Jackfruit, and leave to cook, stirring occasionally. After about 10-15mins, the jackfruit will start to break down, resembling pulled pork, cook for a further 5 mins or until it breaks down easily when pushed down with a fork or wooden spoon.

Ready to serve; ideal with vegan apple slaw as this adds a nice sharpness to the dish.

My Vegan Mediterranean Madness Jackfruit in Vegan Rolls with Vegan Apple Slaw at Cullompton Springfest 2019

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