- Heat the oil in a large pan and gently fry the onions until softened. Add the celery, carrot, mushrooms, red pepper, paprika and allspice and continue cooking for 5 minutes
- Stir in the Worcestershire sauce, vinegar and stock and bring to the boil then simmer for 10 minutes
- Add the pineapple and the Quorn Pieces and continue to cook for 10 minutes. Add the corn flour and stir until thickened
Enjoy with fluffy, boiled rice.