Bring 2 litres of water to the boil. Add the rice and cook for 18 minutes over a low heat with the pan covered.

In the meantime, tear the Seitan into large pieces and divide between 4 skewers. Cover with the Teriyaki and place in the fridge to marinate.

Place the Condimento bianco di modena and rice syrup in a small bowl and mix well until the rice syrup has dissolved.

Cut the cucumber into thin slices. This works well with a peeler or mandolin. Add the cucumber slices to the condimento bianco mixture. Season with salt and pepper and add the chilli flakes. Place in the fridge until servig and remove the seitan satays.

Fry the satays in a non-stick frying pan, turning regulary.

Squeeze a clove of garlic into the plant-based yoghurt, add olive oil and some chopped mint. Keep a few mint leaves for the finishing touch.

Arrange the satays on the plate, place the sweet and sour cucumber and mint, as well as the rice next to them and serve with some yoghurt sauce and enjoy.