5 tablespoons oil
2 red onions, thinly sliced
2 sticks celery, thinly sliced
20 cloves garlic, thinly sliced
1kg button mushrooms, thinly sliced, plus extra to serve
2 pinches salt
100g butter (or replace with 30ml oil if vegan)
60ml black rice vinegar
50ml mushroom soy
40ml kecap manis sweet soy
150ml white wine
2½ litres vegetable stock
2 sticks kombu
30g Marmite
100g Puy lentils
3 tablespoons ground flaxseeds
3 tablespoons breadcrumbs
2 tablespoons nutritional yeast
120g mushroom mix (from making the consommé)
50g flat-leafed parsley, chopped, plus extra leaves to serve
sesame oil, to taste
sesame seeds, to serve

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2.Heat the oil in a large 4-5 litre stock pot over a high heat, then sauté the onion and celery for 2-4 minutes.
3.Add the garlic and mushrooms to the pot with the salt.
4.Keep stirring every 2 minutes until the pan starts to become dry.
5.Add the butter or oil. Reduce the heat to medium and cook the mushroom base until well toasted – this can take up to 20 minutes depending on the heat – remembering to stir and scrape the base of the pan every couple of minutes.
6.You want the mushroom base to be a dark roasted colour as if you were browning meat for braising. There should be no liquid left in the pan.
7.Increase the heat back to hot, add the black rice vinegar and cook until dry.
8.Add the mushroom soy and cook until dry.
9.Then add the sweet soy and the white wine and cook until dry.
10.Remove 120g of mix and set aside for the meatballs.
11.Add the vegetable stock and kombu sticks and reduce the heat to low.
12.Cook for 30-45 minutes. Remove the kombu and set aside, then pass the stock through a fine sieve, making sure to press every drop from the base.
13.Season the stock with Marmite (just a little at a time) and salt. Keep warm.
15.Put the lentils in a pan with 500ml of water, but no salt.
16.Simmer until al dente, about 15-20 minutes.
17.While they cook, put the ground flaxseeds in a bowl with 4 tablespoons water, mix to make a paste and leave for 5 minutes to thicken.
18.Add the breadcrumbs, nutritional yeast, reserved mushroom mix and chopped parsley and mix together.
19.Heat the oven to 160°C.
20.Once the lentils are cooked, drain and put in a food processor with the mushroom mixture.
21.Blend until it comes together (about 30-60 seconds) and season with salt if needed.
22.Roll into 20g balls and bake in the oven for 10-15 minutes to seal.
23.Cut the kombu into strips or dice. Season with sesame oil and salt to taste.
24.Place the meatballs into bowls with the kombu, some sesame seeds, finely sliced raw mushrooms and scatter with parsley.
25.Add the stock. Serve with some crunchy flatbread.

Recipes & food styling Ian Harrison / Photography Tony Nyberg