Put 100gm of wheat protein flour into a mixing bowl.

Mash 100gm of butter beans with a fork until completely smashed and add them to the bowl.

Add a tablespoon of vegan chicken stock, the garlic and onion granules, mix all the ingredients.

Add a teaspoon of apple cider vinegar and 75ml of cold water to the bowl and bring the mixture into a rough dough.

Add a tablespoon of oil (any neutral flavour oil) and continue to mix; if there's any flour left, add a teaspoon of water until it's all combined.

Turn out onto the worktop and start to knead the dough, stretching and folding in the same direction.

Stretch the dough out almost tearing it as it is pulled and fold in half onto itself, then with the palms of your hands, push down into the dough (knead).

Repeat the stretching and kneading for about 15 mins or until the dough becomes elastic.

Rest it for 15 mins to allow the gluten to develop and relax.

Shape into a cylinder and cut in half. Wrap them both tightly in tin foil and gently boil in a pan of water with a tablespoon of chicken stock in it for 50 mins.

Remove the parcels from the water and allow them to cool for about an hour, preferably overnight in the fridge.

Nick the seitan with a knife and using your hand, rip and tear the cylinders lengthways into long strips, resembling chicken breast, and cut them into chunks ready to use in meals.

The 'chicken' pieces can be kept in an airtight container in a fridge for up to 10 days.

Marinate a handful of the chicken pieces in teriyaki for 10 mins.

Gently fry the marinated 'chicken' in oil until it is charred and crispy on the outside. Serve in a salad or a sandwich.