Creamy Quorn Vegetarian Fillet Bake

1. Preheat the oven to 180c fan / 200c conventional.
2. Combine 1 tbsp olive oil, salt, pepper, chilli powder, garlic and dried Italian style herbs and drizzle this over the defrosted Quorn Fillets. Cover and set aside to marinade.
3. Heat the remaining olive oil in a pan and sweat the onion and mushrooms until softened. Add in the cherry tomatoes and chilli flakes and cook for a couple of minutes, until the tomatoes start to blister.
4. Pour over the vegetable stock and bring to a simmer. Add the marinated Quorn Fillets into the pan and transfer to the oven for 20-25 minutes until the stock has reduced into a rich sauce.
5. Remove from the oven and allow to cool a little, before stirring through the plain yoghurt. Garnish with chopped parsley and serve with crispy oven roasted new potatoes and steamed kale (optional).

OPTIONAL SERVING SUGGESTIONS

To make the steamed kale:

1. Pick the kale leaves, discarding the stalks and rinse under cold water.
2. Season the kale with salt and pepper.
3. Bring a medium saucepan of water to the boil. And place a steamer pan or sieve over the top, add the kale and steam for 4-5 minutes, or until cooked through.
4. Serve alongside the creamy Quorn Fillet bake.

To make the oven roasted new potatoes:

1. Preheat the oven to 180c fan / 200c conventional oven.
2. Halve the new potatoes and spread them across a roasting tray. Drizzle with 2 tbsp olive oil and a pinch of salt and pepper and give the tray a shake to ensure the potatoes are evenly dressed.
3. Roast the potatoes in the oven for 30-35 minutes, until golden and starting to wrinkle and crisp up with fluffy centres