Pre-heat the butter in a frying pan and gently fry the shallot for 2-3 minutes, or until softened, add the garlic and cook for a further 1 minute
Increase the heat and add the wine then cook until the liquid has reduced by three quarters. Reduce the heat and add the Quorn Pieces and crushed fennel seeds and continue to cook for a further 7 minutes
Blitz all the ingredients from the pan in a food processor along with the spinach and cream cheese, season to taste
Spoon in to ramekins and refrigerate for 1 hour or until needed. Serve at room temperature with slices of chargrilled sundried tomato bread
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