- Preheat the oven to 200C/400F/Gas Mark 6
- To make the basting sauce, whisk all of the ingredients together and heat until the sugar is dissolved. Cook on low for approximately 5 minutes until syrupy
- Coat the balls in the basting sauce and cook on a baking tray for 15-18 minutes turning occasionally.
- To make the alioli, mash the garlic with the back of a fork to form a puree. Place in a bowl and whisk in the egg yolks and lime juice. Add the Cayenne pepper than gradually whisk in the oil, a little at a time, until all of the oil is incorporated and the mixture emulsifies. Add the zest and refrigerate until use (use within 24 hours)
Enjoy the Quorn balls on a bed of wild rocket with the lime and roasted garlic alioli