• 150g quorn pieces Quorn Pieces
• 120g basmati rice Basmati Rice, boiled
• 80g tenderstem broccoli Tenderstem Broccoli, steamed
• 80g red cabbage Red Cabbage, raw
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the tenderstem and red cabbage, then measure out the sauce ingredients.

2. 2

   Rinse the basmati rice, then simmer in 2 parts water for 10-12 minutes, cover and steam off the heat for 5 minutes.

3. 3

   Pan-fry the Quorn pieces from frozen for 10-12 minutes until golden.

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the tenderstem and red cabbage for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: basmati rice first, then the veg and quorn, spooning over any remaining sauce. Finish with the cucumber.

Tap ingredients and steps to tick them off as you cook.