Preheat oven to 220C/ Fan 200C and cook Quorn Roast for 55 mins, as per pack instructions.
Fry the red cabbage in a little oil or butter, adding the red wine vinegar, and salt and pepper to taste as the cabbage finishes cooking.
Boil the sprouts, whole, for 15 mins.
Using a vegetable peeler, peel the carrot lengthways to form ribbons.
When the roast has been in for 45 mins, gently place the carrot ribbons on an oiled baking tray, drizzle them over with oil and sprinkle with a little salt and pepper. Bake for around 5 minutes with the Roast, but check them often to ensure they don’t burn. Once cooked and lightly browned, leave to cool and crisp up.
Once cooked, drain and slice sprouts.
Slice your roast into 10x 1cm slices and arrange on a serving platter.
Add a slice of sprout, a spoonful of cabbage and a teaspoon of chutney. Then place carrot crisps and a couple of red currants.
Finally sprinkle over some thyme leaves, a little salt and some freshly ground black pepper over each portion.
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