1 Quorn™ Roast

1/2 packet herb and apple, or parsley, lemon & thyme, stuffing mix

a little plain white flour for rolling

2 large orange fleshed sweet potatoes

olive oil to brush

4tsp redcurrant sauce

sprigs of mint or parsley to garnish

Cook the Quorn™ Roast as directed on the packet.
Make up the stuffing as directed on the packet (it needs to be fairly stiff). Allow it to cool, then roll out to 1cm/1/2 inch thick on a lightly floured surface. Use a plain 6cm/21/4 inch pastry cutter to cut out 4 circles. Place on a greased baking sheet and brush each stuffing circle with olive oil. Peel the sweet potatoes, cut into 8 circles each 1cm/1/2 inch thick. The trimmings can be used for soup, or cooked and mashed with ordinary potatoes) Use the same pastry cutter to cut a circle from each. Place on a greased baking sheet and brush each with olive oil. Bake the stuffing and the sweet potato circles in the oven with the Quorn™ Roast for the last 20 minutes of the cooking time, turning once. The stuffing should be starting to crisp a little at the edges and the sweet potato should be tender. Remove from the oven and cut the ends off the Quorn™ Roast and discard. Cut the Roast into 8 even circles. Stack the circles: Roast, sweet potato, stuffing, sweet potato again and top with another slice of Roast. Place a teaspoon of redcurrant sauce on the top of each and decorate with a sprig of mint or parsley.Serve with roasted root vegetables or a warm spinach salad.

Recipe devised by The Vegetarian Society's