- 1 garlic clove
- Half an onion
- Mock duck (can be found in most supermarkets or health food shops)
- 3 potatoes
- vegan butter
- 4 asparaguses
- pinch of salt
- 1 and a half small heaps of gravy granules
- Olive oil
For mashed potato
- Cut your potatoes into medium sized chunks so they are all near enough the same size.
- Boil them on a high heat in a pan with water up to the point so the potatoes are floating.
- Sprinkle a pinch of salt over the potatoes and put the lid onto the pan.
- Wait until the water is boiling (this should take between 10-15 minutes) and put on the lowest heat until they are definitely ready. You can check this but putting a knife in the potato. If it slides off easily, it’s ready.
- After that, drain all the water out of the pan, add a dollop of vegan butter to the potatoes and mash until satisfied.
For duck stew
- Fry chopped up onion and garlic until cooked.
- With the heat still on, add in your mock duck very slowly to avoid any of the juice splashing out of the frying pan.
- Next, if needed, rip your duck chunks into smaller pieces so that they cook faster and to give texture.
- Add your gravy granules for thickness. I liked mine really thick but it’s all down to personal preference.
- Finally, cook until it is all heated through and ready to serve.
- Cut your asparaguses in half so that they fit easily in the pan and will cook quickly.
- Heat in water so that they are floating and boil on a medium heat until they have turned a lighter green.
- Put a generous handful of kale onto a frying pan and add some olive oil.
- Fry on a medium heat until it is a dark green colour and you can hear it fizzing. You will also see that it will have shrank so that’s why you need a generous amount.