Tuscany Quorn with creamy sun dried tomato and spinach sauce, green beans and baby potatoes

Step 1: Baby potatoes
  • Cut the potatoes to a smaller size if you prefer.
  • Boil them in a pan of cold water until they are soft. 
  • Season with a pinch of salt and drizzle with a little olive oil.

Step 2: Quorn meat free pieces and sauce (Give potatoes a 10 minute head start)
  • Dust Quorn pieces with a little flour (any kind).
  • Add a little oil to the frying pan and place over medium heat.
  • Cook all sides of Quron pieces until slightly brown outside. 
  • Add in the sauce along with spinach, continue to cook gently until spinach is softened and Quorn is cooked through.

Step 3: Green beans
  • Add a little oil to a wok or frying pan and place over a medium to high heat.
  • Add in vegetables, season with salt and stir continuously for 1 minute.
  • Add a little water, just to cover the bottom of the pan, and cook with lid on until the vegetables are tender. 

(Steps 2 and 3 can be done simultaneously.)