Quorn Roast with Spiced Hot Honey Sauce

Fancy a lighter take on a traditional Christmas dinner? This recipe is the most delicious twist on Sunday roast with all the trimmings! The Quorn Roast is served with a tasty hot honey glaze, rosemary hassleback potatoes, maple sprouts and chantenay carrots. Give this one a go – trust us you won’t regret it!

Serves 4

75 mins

Easy

372 cals
(Per serving)

11.9g of fat
(Per serving)

10.8 g fibre
(Per serving)

22.6 g protein
(Per serving)

Ingredients

For the Quorn Roast and rosemary hasselback potatoes:

  • 1 Quorn Roast
  • 12 baby potatoes
  • A little olive oil
  • 2 springs rosemary

For the spiced hot honey sauce:

  • 2 tbsp honey
  • 1 clementine, juice only
  • ¼ tsp mixed spice
  • Pinch chilli flakes

For the maple glazed sprouts and chestnuts:

  • 200g sprouts, trimmed
  • 1 tbsp maple syrup
  • 50g cooked chestnuts, roughly chopped
  • A pinch of chilli flakes

For the glazed baby carrots and thyme:

  • 175g chantenay carrots, halved
  • 2 sprigs of thyme

To serve:

  • 4 tsp cranberry sauce

Method

For the Quorn Roast:

  1. Pierce the film around the Quorn Roast at least 6 times with a sharp knife. Preheat oven and a baking tray to 200°C (fan)/220°C electric/Gas Mark 7.
  2. To make the hasselbacks, use a knife to make cuts ¾ of the way into each potato along the length. Place the potatoes on the baking tray with the Quorn Roast. Lightly brush the potatoes with a little olive oil and insert a few small sprigs of rosemary into each hassleback.
  3. Place the baking tray on the middle oven shelf and cook for 45 minutes.

For the spiced hot honey sauce:

  1. Place the honey, clementine juice, mixed spice and chilli flakes into a small saucepan. Add 50ml of water and bring to a boil. Boil for 3-5 minutes or until syrupy in consistency. Set to one side and keep warm.
  2. After 45 minutes, allow the cooked Quorn Roast to stand for 5 minutes before removing the outer film and metal clips. Brush the Quorn Roast with a little prepared spiced hot honey sauce and return to the oven to roast for a final 10 minutes.

For the maple glazed sprouts and chestnuts:

  1. Bring a pan of water to the boil. Add the sprouts and boil for 8 minutes. Drain and place the sprouts in a non-stick frying pan.
  2. Add the maple syrup, chestnuts and chilli flakes. Cook over a medium heat for 2-3 minutes to warm through and glaze. Set to one side and keep warm.

For the glazed baby carrots and thyme:

  1. Bring a pan of water to the boil. Add the carrots and boil for 5 minutes. Drain and tip back into the pan. Add one teaspoon of prepared spiced hot honey sauce and toss to glaze. Garnish with thyme leaves, set to one side and keep warm.

To serve:

  1. Carve the roast and divide between 4 warmed serving plates.
  2. Serve with rosemary hasselback potatoes, maple glazed sprouts and chestnuts and glazed baby carrots.
  3. Add a dollop of cranberry sauce to each plate and spoon the spiced hot honey sauce over the Quorn Roast slices.