Boff Bourgi-nom-nom serves 4 Ingredients 1lb (450g) Seitan 3 Tblsp Olive Oil 1 medium Onion, sliced 10 Button Mushrooms, quartered 1 Tblsp Flour 1/4 Pint (50ml) Vegetable Stock 1/4 Pint (50ml) Good Red Wine Pinch of Thyme 1 Bay Leaf 2 Cloves of Garlic, diced Method Cut the Seitan into 2 inch cubes. Heat one Tblsp of the Olive Oil in a large pan and fry the cubed Seitan until browned all over, be careful to make sure it doesn't burn. When done, place in a large casserole dish. Fry the Mushrooms and Onions for 5 minutes in the same pan using one Tblsp of the Olive Oil. Add these to the casserole dish. Heat the remaining Olive Oil and add the flour, allow to brown, stirring continuously. Then add the stock to the pan and stir really well for a few minutes.Transfer this to the casserole dish. Also add to the dish the Wine, Thyme, Bay Leaf and Garlic and season well with Salt and Pepper. Give everything a quick stir. Cover and cook in the oven at 180 degrees for 40 mins. I served this up with some Leeky Mashed Potato, steamed Carrots and Spinach with Sesame Seeds. The Leeky Mash is really easy: Slice a Leek and rinse well. Steam for 10 mins then drain and set to one side. Boil your Potatoes for 20 ish minutes. Drain and mash. Add a teaspoon of Whole Grain Mustard, Salt, Pepper and a drizzle of Soya Milk. Then add the Leeks. Stir everything up and place in a dish. Drizzle Olive Oil over the top and grill for 10 mins. YUM!