Instructions

1. Cut the onion, celery, carrot and garlic into tiny pieces.
2. In a large pan, heat the olive oil and gently soften the chopped vegetables.
3. Add the herbs, stir for a few seconds, then add the tomato purée and bay leaf and stir again.
4. Add the tinned tomatoes, then one and a half tin of water. Add the stock cube and bring to the boil.
5. Cook for 20 minutes, then remove the bay leaf. Using a stick blender, process the stew until you get a thick, textured sauce.
6. Add the Quorn pieces and cook for 10 minutes, then add your chosen green vegetables and cook for another 5 minutes or so.
7. Serve with fresh herbs scattered on top.