This Christmas ham is made with honey, butter, mustard, and orange juice, among other ingredients, complementing the meat. It’s made on the grill, allowing for an extra smoke.
Gaz Oakley is a vegan chef from Cardiff, known as the Avant-Garde Vegan.
He worked in a kitchen from the age of 15. Passionate about fitness and veganism, he now he shares his recipe with the world.
Using a clever mix of ingredients it’s possible to infuse carrot with the salty taste of smoked salmon.
“The perfect vegan substitute involves marinating thin slices of carrot in miso paste, nori, smoked sea salt, lemon, and maple syrup for 24 hours,” Gaz explained.
source: express.co.uk