The vegetable sauce was made first, with podded peas, tomato, yellow pepper, chestnut mushroom, carrot, a half of a fresh red chilli, three cloves of garlic, and onion. Stir-fried in sunflower oil for around ten minutes. Then water was added, along with some tomato puree. Simmered for half an hour under glass.
The pastrami trimmings were added to the bread wraps, and then the vegetable sauce. Folded, and served with a dressing of the sauce.