Quorn Blog

I don’t know about you but it seemed only yesterday that I was thinking about the Easter weekend – do we staycation or hit the internet for an overseas jolly?  And here we are again – next week brings Good Friday, chocolate egg hunting and, if the Easter Bunny is feeling generous, a good dose of spring sunshine!

For many people, an Easter menu includes (dare I even mention it on this blog?) roast spring lamb with all the trimmings but for the veggies amongst us there are still plenty of options to make the most of spring vegetables with a little help from Quorn sausages. 

Wherever you are this Easter, this scrumptious Quorn sausage and leek bake uses fresh leeks, accompanied by balsamic tomatoes and promises to be a hit with the whole family.  Happy cooking and be sure to let us know what you get up to this Easter!

Quorn Sausage and Leek Bake

Ingredients:

• 300g pack of Quorn sausages sliced (all flavours work well).  Make sure they’re defrosted if using frozen.
• 1tbsp oil
• 1 large leek
• 500 ml carton of low fat Greek yogurt
• 2 tsp wholegrain mustard
• 3 tsp cornflour
• 175g  cheddar cheese
• Salt & freshly ground black pepper
• 1 tsp freshly chopped parsley

Method:

1. Slice the leek diagonally, wash thoroughly then plunge leek into a pan of boiling salted water and blanch for 6 minutes, drain immediately.
2. Heat the oil in a medium sized frying pan, fry the sausage slices gently until browned all over (2-3 minutes).
3. Mix the sausage and leeks together in an ovenproof dish. In a large bowl mix together the yogurt, mustard, cornflour, grated cheese and seasoning. Spread this mixture over the leek and sausages.
4. Place dish on a baking tray and bake in a preheated oven (200°C / gas 6) for 30 minutes until golden and bubbling.
5. Garnish with the chopped parsley before serving.

As an accompaniment, try these delicious  Balsamic Tomatoes

Ingredients:

• 2-3 large tomatoes
• olive oil
• freshly ground black pepper
• crushed garlic
• freshly torn basil
• balsamic vinegar

Method:

1. Place tomatoes cut side up on a baking sheet.
2. Drizzle over a little olive oil, some freshly ground black pepper, crushed garlic and freshly torn basil.
3. Cook alongside the sausage and leek bake for 30 minutes.
4. Remove form the oven and drizzle over a little balsamic vinegar, serve with the some crusty bread and the sausage bake