French Quorn, Fennel, Broad Bean, Yellow Courgette & Saffron Ragout


Serves 4


280g of vegan chicken style pieces

1 fennel bulb, sliced

1 onion, chopped

1 yellow courgette, cubed

1 red chilli, chopped (optional)

1 cup of broad beans

2 garlic cloves, chopped

1 large pinch of saffron threads

8 new potatoes, sliced in to 1 cm thick pieces

1/2 a cup of white wine

250g of passata

1 tsp of vegan bouillon powder

1 tsp of dried thyme

1 tsp of dried parsley

2 bay leaves

1/2  a cup of water



1 tbsp of olive oil


Fry the garlic and onion in olive oil for around 5 minutes until they start to cook.

Add the fennel and fry for a further 2 minutes.

Add quorn pieces and white wine, simmer for 5 minutes.

Add the passata and stir in the bouillon.

Add the potatoes, broad beans, courgette, chilli, bay leaves, saffron and salt and pepper to taste.

Top up with water to make a nice consistency.

Bring to the boil and then turn heat down, add pan lid and simmer for 20 minutes until the potatoes are cooked.

Serve with rice or vegan garlic baguette (remember to remove the bay leaves)






Salsify & Saffron Risotto


Serves 2


4 sticks of salsify, peeled and chopped diagonally, about a cm in thickness

250g of arborio risotto rice

1 small onion, peeled and chopped finely

1 clove of garlic, chopped

800ml of water

2 tsps of vegetable bouillon

1 tbsp of vegan butter

1 tsp dried parsley

1 pinch of saffron strands

1/2 cup of white wine

1 tbsp of olive oil



2 tsps of vegan parmesan, grated


Boil the water and pour in to a jug.

Add the bouillon and saffron to make a stock.

In a pan, fry the onion and garlic in oil for around a minute until they start to soften.

Add the salsify and fry gently for another 5 minutes.


Add the rice, parsley and salt and pepper to taste and stir for around 1 minute.

Pour in the wine and stir while cooking until wine has almost evaporated.

Pour around 100ml of the stock in to the pan, stir in and wait until the liquid soaks in to the rice and reduces down.


Repeat this process 100ml at a time until all the stock is used up and the rice is the correct, slightly al dente consistency. 

Stir in the butter and parmesan.


Add a little parsley to garnish