Caribbean Jerk Quorn Fillets with Rice

Course: Main Skill level: easy Serves 4

6 Quorn Fillets, defrosted, or Quorn Vegan Fillets

For the Jerk Sauce:

2 tbs oil

½ tsp hot chilli powder

½ tsp cinnamon

½ tsp ground ginger

2 tbs brown sugar

200 ml (7 fl oz) pineapple juice

3 tbs mango chutney

To Serve: rice with kidney beans and chopped spring onions; lime segments.

1 Pre-heat oven to 200 deg. C., 400 deg. F., Gas Mark 6.

2 To make the sauce, heat the oil in a heavy-based pan, add the chilli, cinnamon and ginger and cook for 1 minute. Reduce the heat to low, add the brown sugar and cook for a further 30 seconds. Add the pineapple juice and mango chutney, bring to the boil then reduce to a simmer for 20 minutes or until thickened.

3 Pour the Jerk Sauce on to the Quorn Fillets, ensuring the fillets are evenly coated.

4 Place on a baking tray and bake on the middle shelf of the pre-heated oven for 10 to 12 minutes. Cut the fillets into 5-6 slices and serve on a bed of rice with kidney beans and spring onions, and a dash of lime.