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Stir Fry

Stir-Fried Quorn Pieces with Peas, Carrots and Runner Beans with Honey teriyaki Sauce


1 clove garlic
1 med red onion
4 pieces carrots cut diagonally
1 pack of ready to cook runner beans and peas
1 pack quorn pieces
2 tbsp teriyaki sauce (more depending on taste)
1 tbsp honey
1 tbsp olive oil
salt and pepper to taste


  1. Heat wok on medium-high stove. Heat olive oil.
  2. Add onion until transparent but not burnt, add garlic and carrots
  3. Stir and cook until carrots are half done, add 3 tbsp water if necessary (to help cook the carrots)
  4. Add peas and runner beans cook until tender.
  5. Add 1tbsp teriyaki sauce and honey stir and leave for 2-3 mins
  6. Add the Quorn Pieces, cook for 3.5 minutes check instructions on the packaging) and add the remaining teriyaki sauce.
  7. Serve hot on top of boiled Egg Noodles (see packaging for cooking instructions).
  8. Add salt and pepper to taste or on individual servings.

Serves 2-3

Moules Mariniere

Moules Mariniere

Ingredients2 kg / 4 1/2 lb mussels
2 shallots
2 garlic gloves (optional, see note above)
4 tablespoons chopped parsley, thyme and bay leaves
200 ml / 7 fl oz dry white wine
150 ml water
45 g / 1 1/2 oz butter
120ml cream or creme fraiche
salt and pepper


Clean the mussels as best as you can (best let fresh mussels soak in basin with clean water before preparation so grit and sand will fall off when they move around or something). Wash under cold water, remove opened mussels (they are dead and not fresh), discard beards and barnacles

Chop the onions and put them in a large pan with half the butter and wilt them for a minute or two.

Then add the garlic (optional), most of the herbs (reserving some as a garnish), the dry white wine and the water and bring to the boil.

Simmer for 15 mins.

Then bring the liquid up to a fast boil again and tip in the mussels. Put the lid on the pan for a few minutes, shake the pan, open and check all the mussels have opened. Discard the few that have not, as these will not be good ones.

Tip out the mussels. If you can’t scoop them out easily and quickly with a ladle, leaving most of the liquid in the pan, you can use a colander balanced over another large pan to drain them, catching the liquid in the pan below.

Keep the mussels warm while you deal with the liquid: boil it down for a couple of minutes and whisk in the remaining butter; check for seasoning.

If you are using cream, stir it in now; then pour the liquid over the mussels in a large tureen, garnish with the remaining parsley and serve with French Fried Potatoes.

This recipe serves 4.