SW stylee risotto: butternut squash and sweet potato, cubed (par boil to ensure cooked through!) Brown rice (pre cooked!) peas grated carrot cheese (as a HExA) courgette splash of wine onions frylight quorn pieces Marinade: veg stock mixed herbs spoon of ketchup (mix the ketchup, 1/2 mug of stock and herbs together, pour over the quorn and marinade overnight or stick in the microwave for a few mins while you fry off the onions,if you aren't that prepared
) Pop all in the pan and heat through for 12 - 15 mins. Serve and enjoy - about a syn per serving, depending on how much wine you use!