Asian Quorn and Shredded Greens

• Serves 2 + 2 for freezer
• Adapted from a recipe by Bob Andrew, Riverford

ingredients

• brown basmati rice
• 2 red peppers
• 2 sticks lemongrass
• 50g / 75g ginger
• 30g coriander
• 2 onions
• Savoy cabbage
• 2 limes
• 500g quorn mince (frozen)
• 4 garlic cloves
• 2 fresh chillis
• 4 tablespoons tamari
• extra virgin olive oil

method

• Deseed and slice the 2 peppers into thin strips.

• Dice the 2 onions.

• Remove and discard the root tip of the lemongrass. Shred the bottom 2 inches of the bulb as finely as you can.

• Peel the ginger with a teaspoon, aiming for 50g peeled.

• Peel and roughly chop 4 garlic cloves.

• Measure 80g rice into saucepan (40g per person). Cover with water and bring to boil.

• Turn rice down heat to 3, simmer for 25 minutes.

• Blend the lemongrass, ginger, chillis (with seeds) and garlic to make a paste.

• Heat 2 tbsp oil in a frying pan. Gently fry the pepper, onion, lemongrass, ginger, chillis for 10 mins.

• Finely shred 1/2 the cabbage and set aside.

• Add the frozen quorn, a pinch of salt and 30g (2 tbsp) olive oil. Cook for 5 minutes.

• Add 4tbsp tamari. Cook for 5 minutes.

• Add the cabbage. Cook for a final 5 minutes, until wilted.

• Squeeze in the juice from 1 lime. Check the seasoning, adding more lime juice if needed – you want it salty and sharp.

• Roughly chop the coriander. Stir most of it in. Serve with the rice, scattering over the remaining coriander, adding wedges of remaining lime.