Quorn al limone with rosemary roast potatoes

Method
Prep:15min  ›  Cook:40min  ›  Ready in:55min 

1. Preheat the oven to 200 C / Gas 6. Place chopped potatoes on a baking tray.
2. Tear the rosemary from the sprigs and sprinkle generously over the spuds. Drizzle olive oil over the top of all the potatoes and shake them around on the tray to ensure they are all covered evenly.
3. Roast potatoes in the oven until they are tender; if finished before the Quorn, keep them warm.
4. Pour the rapeseed oil into a cup keeping back about 2 tablespoons. Slice the lemons in half and squeeze the juice into the rapeseed oil. Use a spoon to remove the pips.
5. Add the white wine to the cup with a pinch or two of salt and pepper and a pinch of Italian herbs. Use the spoon to stir the mixture. Don't worry if it looks like a lot - it WILL reduce.
6. Heat a LARGE frying pan until hot and add the remaining rapeseed oil. Take the Quorn Chicken Pieces and fry them until soft (if cooking them from frozen that is - otherwise skip this step). Add the mixture from the cup just before they become completely soft (they will probably have browned a bit).
7. Reduce the heat to medium and let the sauce simmer away for about 5 - 10 minutes then crumble the Stilton (as best you can, as it will be a little sticky) around the pan and this should thicken the sauce quite a lot, stirring occasionally.
8. Pour the mixture straight from the pan to the plate and serve with some of the spuds.

Tip

If the sauce doesn't thicken enough and you dont have any more stilton just use a pinch of two of flour.

Serving suggestion

If you want something extra to make it extra filling, steamed cauliflower or peas seem to work well!