Quorn Roarsomes Platter with Vegan Dips

1. Preheat oven to 220°C/Fan 200°C/Gas 7, place the Roarsomes on a large baking tray and cook according to the packet instructions.

For the homemade tomato ketchup

1. Finely dice the onion and garlic and add to a deep pan along with the olive oil and 1 teaspoon of salt.
2. Cook on a medium-low heat for about 10 minutes, stirring occasionally, until the onion is softened and slightly caramelised.
3. Add the tomato puree, stir, and cook for another 5 minutes.
4. Add the vinegar, passata and sugar to the pan and cook on a medium heat, stirring occasionally, for about 10 minutes until the sauce thickens.
5. You can now either blitz the tomato ketchup with a blender until smooth, or leave chunky. Transfer to a bowl for dipping.

For the vegan yoghurt dip

1. Place the yoghurt in a bowl and grate in the peeled garlic clove. Add the salt and pepper then finely chop the chives and mix until well combined.

Serve the cooked Roarsomes on a platter with the tomato ketchup and garlic and chive yogurt dip and enjoy!