QUORN ROAST RECIPES

Steps:

• Preheat the oven to 220°C (200°C for fan forced ovens). Cook Quorn roast in the oven from frozen, according to package directions.
• Duxelles: add mushrooms, thyme and shallots to a food processor until finely chopped
• Put a frying pan on medium heat and melt 2 tbsp butter. Once melted, add mushroom mixture to pan and cook for roughly 25 minutes until all liquid has cooked out. Add salt and pepper to duxelles to taste, and set aside in the fridge to cool.
• Sprinkle flour on a clean countertop and place 2 sheets of thawed puff pastry on top of each other. Roll out slightly with a rolling pin. Spoon on cooled duxelles, and spread evenly in a thin layer across the pastry sheets, leaving an inch of pastry on each side.
• Once Quorn Roast is cooked, allow to cool slightly. Then coat in Dijon mustard and place on the bottom edge of the puff pastry.
• Meanwhile, melt 2 tbsps of butter and set aside. Brush the other three edges of pastry with melted butter and roll Quorn Roast so that it is covered in pastry.
• Press down edges of pastry (trim any excess pastry if required) and ensure that they are sealed. Wrap tightly in cling wrap and set aside in the fridge to chill for 30 minutes.
• Meanwhile, line a baking tray ready for Quorn Wellington and reheat oven to 220°C (200°C for fan forced ovens)
• Once cooled, remove Quorn Wellington from the fridge and place in the lined baking tray. Pierce puff pastry with knife and then brush egg wash over roast. Sprinkle top with flaked sea salt.
• Put in the oven to bake for 30-40 minutes, until the pastry is golden in colour. Set aside Quorn Wellington for 10 minutes before serving, to allow it to rest. Then slice and serve!

Steps:

• Preheat oven and baking tray to 220°C (200°C Fan-forced) and cook Quorn Roast for 55 minutes according to package instructions.
• Heat olive oil in a heavy-based oven-safe pan on the stove, and add the onions, apples, thyme, rosemary and paprika to the pan and cook until onions and apples begin to soften andtake on colour.
• Add pan to the oven and cook for 25 minutes.
• For the glaze, add maple syrup, garlic, Dijon mustard, thyme, rosemary and soy sauce to a jug and whisk together to combine.
• Remove Quorn Roast from the oven after 45 minutes, unwrap and place in the centre of the pan with the onions and apples. Brush the glaze over the roast to coat it generously on allsides. Use remainder of glaze to coat potatoes and apples.
• Cook for a further 10 minutes. Ensure the centre of the Roast is piping hot before serving.
• Garnish with sprigs of fresh thyme.