Method

• 1

  Lightly sauté the Quorn Fillets in half the oil in a shallow frying pan for 5-6 minutes or until golden on each side. Take out and set aside.

• 2

  Add the remaining oil to the pan and sauté the leeks gently for 3-4 minutes or until soft, then add the mushrooms and continue to cooking for two minutes.

• 3

  Put the fillets back in the pan and add the tarragon and Vermouth, simmer for 4-5 minutes until it has evaporated by half and then add the stock and continue to simmer for five minutes. Season to taste.

• 4

  Stir in the crème fraîche and serve immediately sprinkled with fresh parsley, and accompanied by a selection of fresh vegetables, new potatoes or boiled rice.