With this, you’re going to need all of two ingredients: amaretto liqueur and Scotch. As you only ...
Mix together the radishes, celery, mayonnaise, dill and chives in a bowl up to a day in advance, for a quicker dish at the grill side.
2 Tbs vegan butter
Zest of 1 unwaxed lemon, finely grated
1 x 400g can of jackfruit, drained and rinsed, broken into small pieces
4 radishes, finely chopped into half-rounds
1 celery stalk, finely diced
3 rounded Tbs vegan mayonnaise
Small handful of fresh dill, finely chopped
Small handful of fresh chives, finely chopped
Squeeze of juice from 1 unwaxed lemon
Pinch of sea salt
4 hot dog buns
1/4 iceberg lettuce, shredded
Few pinches of paprika
Place a 30 cm carbon steel (barbeque-safe) pan over the area of indirect heat and gently melt the butter for a few minutes. Add the lemon zest and stir until fragrant.
Dry the rinsed jackfruit on kitchen paper, or a clean cloth. Add the chunks to the pan and cook for 5-10 minutes, stirring frequently, until the lemony butter is absorbed and the jackfruit is hot.
Remove the pan from the heat and stir in the radishes, celery, vegan mayonnaise, dill and chives. Squeeze in a little lemon juice and season to taste with sea salt.
Split or pull open the bread buns and toast on the grill until charred. Load the shredded lettuce and the jackfruit mix into the toasted bread buns, finish with a pinch of paprika and serve warm.