Bring a large pot with 2 cups of salted water to a boil.

Mix another 2 cups water with 2 cups quick-cook maize meal.

Add the slurry to the boiling water while stirring and cook for 3-5 minutes, until it starts to come away from the sides of the pot. Remove from the heat, mix through the plant based butter and season before covering and allow to steam for 10 minutes.

Heat oil in a large frying pan and cook the Big Fry Boerie until browned on all sides and cooked through. Remove from the heat and cut into thirds. Sauté onion and garlic until softened and fragrant.

Add the red pepper, peas, Worcestershire sauce and stock.

Return the cut Boerie to the pan and simmer for 10 - 15 minutes until the sauce thickens slightly and the Boerie is well coated.

Scatter over the chopped parsley and dish up over a serving of warm pap.