Jessica Chastain and Jamie Oliver served up tasty vegan tempura rice rolls with onion pickle and a edamane dip on Jamie and Jimmy’s Friday Night Feast.

The ingredients for the pickled shallots are: 2 teaspoons black peppercorns, 1 cinnamon stick, 2 star anise, 2 teaspoons coriander seeds, kosher salt, white wine vinegar and 6 shallots.

For the edamane dip: 2 jalapeño chillies, 1 clove of garlic, 1 shallot, 250 g edamame beans, vegetable oil and rice wine vinegar.

For the dipping sauce: ½ teaspoon mushroom seasoning, 20 g sugar, 35 ml tamari and rice wine vinegar.

For the rice rolls: 2 -3 heritage carrots, 2 Lebanese cucumbers , or 1 cucumber, 1 bunch of fresh chervil , (30g), ½ a bunch of fresh tarragon , (15g), 1 large handful of red grapes, 1 large handful of radishes, 1 romaine lettuce, 12 shiso leaves , (optional), 30 g micro herbs , (pea shoots, purple radish, wasabi mustard), 30 g mixed beansprouts , (mung, adzuki, chickpea, lentil) and 12 rice paper wrappers.

For the cauliflower tempura: 2 cauliflowers , (800g), 400 g gluten-free self-raising flour and 2 litres vegetable oil , for deep frying.

See Jamie’s recipes in his book titled: Jamie’s Friday Night Feast Cookbook available from Amazon now.