Plant-Based Bacon Sarnie And Homemade Smoky Ketchup

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

Cut the potatoes (skins on) into chips and add them to a baking tray with a drizzle of vegetable oil and a pinch of salt

Season with a generous grind of black pepper and give everything a good mix up

Put the tray in the oven for 30 min or until golden and crisp – these are your black pepper chips

While the chips are cooking, chop the tomato[es] roughly

Heat a pot with a drizzle of olive oil over a medium heat

Once hot, add the chopped tomatoes with the smoked paprika and a pinch of salt and cook for 2-3 min

Add the tomato paste, balsamic vinegar, 2 tsp [4 tsp] sugar and 75ml [150ml] cold water and bring to the boil over a high heat

Cook for 4-5 min or until the tomatoes have broken down and the sauce is the consistency of ketchup

Once thickened, remove from the heat – this is your homemade smoky ketchup

Remove 2 [4] outer leaves from the gem lettuce and set aside for serving

Chop the remaining lettuce into wedges

Combine the cider vinegar with 2 tbsp [4 tbsp] olive oil – this is your dressing

Slice the ciabattas in half

Once the chips have been cooking for 20 min, heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the meat-free bacon rashers and cook for 3 min on each side or until golden and crisp

Once done, transfer to a plate and reserve the pan

While the bacon is cooking, add the halved ciabattas to the oven for 4 min or until warmed through

Return the reserved pan to a low heat with a large knob of butter alternative

Once melted, add the sliced ciabattas cut-side down and press into the melted butter alternative for 30 secs or until the butter alternative absorbs into the bread

Spread the ciabatta bases with some homemade smoky ketchup, then top with a lettuce leaf and the meat-free crispy bacon

Top with the ciabatta lids – these are your plant-based bacon sarnies

Chop the sarnies in half into triangles