Plant-Based Pumpkin Ravioli

• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. Cook panko breadcrumbs (see ingredients), stirring, until golden brown, 3 minutes. • Add half the garlic and cook until fragrant, 1-2 minutes. Transfer to a medium bowl, then season to taste.

• Boil the kettle. • Return the frying pan to medium-high heat with a drizzle of olive oil. Cook tomato and onion until tender, 4-5 minutes. • Add garlic & herb seasoning and remaining garlic and cook until fragrant, 1-2 minutes. • Stir through tomato sugo, vegetable stock powder, the brown sugar, plant-based butter and the water. Reduce heat to medium and simmer for 2-4 minutes.

• While the sauce is cooking, half-fill a medium saucepan with boiling water. Simmer plant-based pumpkin ravioli over medium-high heat until 'al dente', 3 minutes. • Using a slotted spoon, transfer ravioli to the frying pan with the sauce and stir to coat.

• In a medium bowl, add apple, mixed salad leaves and a drizzle of balsamic vinegar and olive oil. Season with salt and pepper. Toss to combine.