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Quorn Fillets cooked in a rich tomato & rosemary sauce with a sprinkling of fresh basil, black olives & roasted diced squash.

179 Cals Per serving
Serves 10
55 mins


  • 10 Quorn Fillets, defrosted
  • 600g butternut squash, diced into 1cm cubes
  • 2 springs rosemary, leaves roughly chopped, discard stalks
  • 4 tbsp olive oil


  • 200g onions, finely diced
  • 3 cloves garlic, crushed
  • 4 tbsp tomato puree
  • 2 tbsp red wine vinegar
  • 2 tsp mixed dried herbs
  • 2 x 400g tinned chopped tomatoes
  • 300ml hot vegetable stock
  • 150g black olives
  • 20g fresh flat leaf parsley, chopped

Made with Quorn Fillets (69g)

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