Quorn fillets in red pesto sauce
Preparation: 15 mins, plus marinating timeCooking: 25 minsServes: fourIngredients:four Quorn filletsfour tbsp Haywards tomato relishtwo tbsp olive...
Preparation: 15 mins, plus marinating timeCooking: 25 minsServes: four
Ingredients:
- four Quorn fillets
- four tbsp Haywards tomato relish
- two tbsp olive oil
- one red pepper, cored, deseeded and cut into chunks
- one yellow pepper, cored, deseeded and cut into chunks
- 200ml carton crème fraiche
- 230g can chopped tomatoes
- three tbsp red pesto
- 50g pitted black olives
- large handful fresh basil leaves
Make three cuts into each Quorn fillet making sure you do not cut all the way through the fillet.
Spread each slit with half a teaspoon of the Haywards tomato relish. Leave for 30 minutes to allow the flavours to penetrate.
Heat the oil in a large frying pan and fry the peppers for four to five minutes stirring occasionally. Add the stuffed Quorn fillets.
Mix together the crème fraiche, chopped tomatoes, remaining Haywards tomato relish and red pesto and pour over the Quorn fillets.
Bring to a simmer, cover and cook gently for 20 minutes. Stir in the olives and scatter over the basil. Serve with cooked rice or pasta or a crisp green salad.
Supplied by Quorn
