BBQ tempeh ‘ribs’ with corn herb stuffed potatoes, broccoli, almond and raisin ranch salad

Preheat your oven to 210 degrees Celsius. If you have a microwave, give the potatoes a zap while it heats up.

Strain the corn, toss in some oil, salt and pepper, then roast for 5 minutes.

Put the potatoes in the oven. The potatoes will take about half an hour to cook, so you can step away from the kitchen for about 15 minutes.

Remove the broccoli florets from the stalk. Thinly slice the florets, peel the stalk, and thinly slice that as well.

Add to a bowl along with the raisins and almonds.

Bring a small pot of water to the boil and cook the tempeh in boiling water for 30 seconds, remove and pat dry.

Remove the parsley leaves from the stalk, finely chop the leaves. Thinly slice the spring onion and place both in a separate bowl to the broccoli.

In the spring onion bowl, place the corn and parsley.

Mix the ranch dressing and a pinch of salt into the broccoli and set aside.

Put a large frypan on high heat.

Cut each tempeh block into 8 long strips. Sear the tempeh in a little oil on both sides.

Place on a baking tray then smother in BBQ sauce before baking for 5 to 10 minutes, until just starting to brown.

Once the potatoes are cooked, cut in half and scoop out the inside.

Place in the bowl with the spring onion and corn mixture, a pinch of salt, a crack of black pepper, and a splash of olive oil or plant butter.

Stuff it back into the potatoes and serve with hot tempeh ‘ribs’ and broccoli salad on the side.