Vegan Nigerian Fish Stew

1. Preheat your oven to 200C
2. Split each defrosted Quorn Fishless Finger partway through (don't cut all the way down) and gently fan out to make a flat fillet, breaded side facing down. Sprinkle the top of each fillet with kombu seaweed flakes and gently press down with your fingers. Place each fillet on a baking tray and bake for 12-15 minutes until crispy.
3. Place the tomatoes, scotch bonnet chilli, red bell pepper and fresh ginger in a blender or food processor with 200ml of water and blend until very smooth.
4. Heat the sunflower oil in a large cooking pot and sauté 3/4 of the sliced red onions for 2 minutes or until they start to soften.
5. Add the stew blend to the pot and season with a tablespoon of kombu seaweed, vegetable stock cube and salt to taste. Cover and cook on medium-high heat for 6 minutes.
6. Carefully submerge the crispy fishless fillets in the stew and switch off the heat. Garnish with the rest of the sliced red onions.
7. Serve hot with a side or two of your choice, such as boiled rice and peas.

Zero Waste Tip: cooking for one? Store extra portions for later in a sealed container and freeze for up to 4 months.