Sticky Korean Quorn Fillet flatbread

1. Pre heat the oven to 180°C/Gas 4
2. In a large bowl mix the Korean sauce with the oil and coat the Quorn fillets in the sauce.
3. Place on a lined baking tray and bake for 15 minutes or until sticky and golden.
4. Meanwhile, mix together the mayonnaise and sriracha, set aside. Spread each flatbread with the beetroot chutney.
5. When cooked slice each fillet into 4 and spread over a flatbread, sprinkle over the onions and top with some pickled red onions or cabbage.
6. Generously drizzle over the sriracha mayonnaise and garnish with fresh coriander.

To make the Pickled Red Onions:

1. Place all ingredients apart from the onions, into a small pan and bring to a simmer.
2. Stir to ensure sugar and salt have dissolved.
3. Place the sliced onions into a colander and pour over some boiling water. Leave to drain then pack onion into a Kilner jar or similar.
4. Pour over the warm vinegar and seal. Cool, then chill in the fridge.
5. This will keep for 2 weeks.