Preheat oven to 220C/ Fan 200C and cook Quorn Roast for 55 mins, as per pack instructions.
Fry the red cabbage in a little oil or butter, adding the red wine vinegar, and salt and pepper to taste as the cabbage finishes cooking.
Boil the sprouts, whole, for 15 mins.
Using a vegetable peeler, peel the carrot lengthways to form ribbons.
When the roast has been in for 45 mins, gently place the carrot ribbons on an oiled baking tray, drizzle them over with oil and sprinkle with a little salt and pepper. Bake for around 5 minutes with the Roast, but check them often to ensure they don’t burn. Once cooked and lightly browned, leave to cool and crisp up.
Once cooked, drain and slice sprouts.
Slice your roast into 10x 1cm slices and arrange on a serving platter.
Add a slice of sprout, a spoonful of cabbage and a teaspoon of chutney. Then place carrot crisps and a couple of red currants.
Finally sprinkle over some thyme leaves, a little salt and some freshly ground black pepper over each portion.
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* 'Take a step in the right direction' relates to products such as Quorn Mince, which are among the 60% of Quorn volume sold in the UK that have been certified with the Carbon Reduction Footprint by the Carbon Trust for the full lifecycle of the product. This not only means we know the carbon footprint of the product, but also that we have committed to reducing it over time. For further details of our carbon emissions by product view the full report here. The Quorn “Step” visual is a trademark of Quorn Foods Ltd.