Crowd Sauced Plant-Based Christmas Sarnie

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Cut the potatoes (skins on) into chips

Add the chips to a baking paper-lined baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for 30 min or until golden and crisp

Chop the Brussels sprouts into quarters

Add 70ml [120ml] milk alternative and the white wine vinegar to a bowl – this is your cheat's buttermilk

Add the chopped sprouts to the cheat's buttermilk, give everything a good mix up and set aside to marinate

Tip: Don't worry if the mixture is a little lumpy, it's meant to be!

Meanwhile, chop the dried cranberries roughly

Remove 4 [8] leaves from the gem lettuce, give them a wash and set aside, then cut the inner core into wedges

Cut the brioche buns in half

Boil a kettle

Combine 2 tsp [4 tsp] cornflour (reserve the rest for later) with 2 tbsp [4 tbsp] water in a small bowl – this is your cornflour mixture

Dissolve the vegetable stock mix in 180ml [340ml] boiled water and stir in half the soy sauce – this is your gravy stock

Add the gravy stock to a large, wide-based pot over a high heat

Once the stock is hot, add the cornflour mixture and diced cranberries and whisk immediately to avoid any lumps

Add the meat-free chicken and cook for 1-2 min or until the stock has thickened to a gravy-like consistency and the meat-free chicken is warmed through

Remove from the heat and cover to keep warm until serving – this is your gravy-soaked meat-free chicken

Drain the marinated sprouts from the cheat's buttermilk in a colander over the sink

Return the marinated sprouts to the bowl with the remaining soy sauce, dried sage and remaining cornflour and give it a good mix up to coat the sprouts thoroughly – these are your coated sprouts

Heat a large, wide-based pan (preferably non-stick) with a very generous drizzle of vegetable oil over a medium heat

Once hot, add the coated sprouts and cook for 5-6 or until golden and crisp then transfer to kitchen paper – these are your sage-fried sprouts

Meanwhile, warm the brioche halves in the oven for 3-4 min

Spoon out 2 tbsp [4 tbsp] of the gravy from the pot and mix it with the mayo – this is your gravy mayo