They came they cooked they conquered. Ladies and gentleman, we are proud to introduce you to our three winners of our competition. And let me tell you, competition was tough – with so many fabulous recipes to choose from our judges had their task cut out. But we got there in the end. The three winning recipes are simple, delicious and inspiring. If ever you wanted to expand your repertoire then look no further. So, drum roll please …
In first place and taking home £50 of Quorn vouchers, Claire Chilvers’ audacious Butternut Squash & Quorn Pieces Tart, had us at ‘hullo’. Read on for her recipe.
Joint runners up, each winning £20 of Quorn vouchers, Tracy McKee’s Roasted Mushroom with Feta & Garlic recipe and Diane Halliwell’s Quorn Stroganoff recipe are simply glorious. We’ll be publishing those recipes in the coming months so be sure to keep an eye out.
A hearty congratulations to our winners! To everyone who entered, thank you for some truly mouth watering recipes, it certainly warmed our cockles to see how many of you love cooking with Quorn ingredients.
And now, to Claire’s winning recipe. Do try this at home folks and let us know your thoughts!
Butternut Squash and Quorn Pieces Tart
Preparation Time: 10 Minutes
Cooking Time: 20 Minutes
Serves: 4
Ingredients
- 150g Quorn Chicken Style Pieces
- 100g Butternut Squash cut into small cubes
- 1 onion
- 2 teaspoons of olive oil
- Ready rolled shortcrust pastry
- 2 teaspoons of dried rosemary
- 100g Welsh goats cheese
- 4 tbsp water or milk
Method
- Fry the Quorn pieces, butternut squash and onion in olive oil for 5 minutes or until golden
- Meanwhile line a lightly greased pastry tin or dish with the pastry.
- Add goats cheese and rosemary to the Quorn mixture. Immediately add water &/or milk until you have a sauce with the consistency of double cream.
- Pour mixture into pastry case and cook for 20 minutes in a pre heated oven 180°C, gas Mark 4
Serve with new potatoes and broccoli or your favourite vegetables.