Ingredients

• 30g/1oz Wensleydale cheese
• grated
• 2 tbsp soy sauce
• 2 tbsp clear honey
• 300g/10½oz Quorn 'chicken' pieces
• dash olive oil
• ½ yellow pepper
• sliced
• 1 tomato
• chopped
• small handful spinach
• salt and freshly ground black pepper

Directions

• For the cheese crisp
• sprinkle the grated cheese into a small non-stick frying pan and fry until melted and turning slightly crisp. Carefully remove from the pan and mould around a rolling pin to create a curled shape. Leave to cool.
• For the Quorn
• place the soy sauce
• honey and Quorn into a small bowl
• stir well and leave to marinate for ten minutes. Drain
• reserving the marinating liquid.
• Heat the olive oil in a wok and fry the Quorn for 2-3 minutes
• or until golden-brown. Add the pepper and tomato and cook for 2-3 minutes
• then add the marinating liquid and spinach. Season
• to taste
• with salt and freshly ground black pepper. Cook for a further 1-2 minutes
• then spoon into a serving bowl.
• To serve
• top the glazed Quorn with the cheesy crisp.