I make a creamy quorn and mushroom fricassee....or splodge, as my little one calls it. quorn chunks, and onions green pepper and celery chopped and stirfried with oil spray. add a can of low fat condensed soup, dilute with stock, water or skimmed milk, depending on your taste/points allowance. You can also add mushrooms, fresh or dried. Cook until quorn and vegetables are tender. I serve with couscous, and whatever veggies we fancy. It freezez ok too.