Quorn with Red Wine and Mushrooms

Serves 3 – 4

312g pack Quorn fillets (1-2 per person)

3tbsp plain flour, seasoned

150ml vegetable stock

1tbsp olive oil

250g pack chestnut mushrooms

1tsp dried thyme

150ml red wine

Defrost the quorn fillets, then toss them in the seasoned flour.

Clean and halve the mushrooms.

Heat the oil in a pan and add the quorn, mushrooms and thyme. Cook for about five minutes.

Add 1tsp of the flour to the stock and stir well. Pour into the pan and add the wine.

Cook for about ten minutes until the liquid has reduced by half.