• 300g Quorn Meat free chicken pieces
  • 2 tablespoons oil
  • 1 large onion, finely diced
  • 3 garlic cloves, finely diced
  • 1 ½ teaspoon dried sage
  • 200g mixed mushrooms, cleaned and diced
  • 1 vegetable stock cube, dissolved in 50ml hot water
  • 100g wholemeal breadcrumbs
  • 1 egg, beaten
  • 60g cranberries
  • 80g chestnuts, diced
  • Season with cracked black pepper


  1. 1

    1. Preheat the oven to 190°C/380°F/Gas mark 5. Line a 2lb loaf tin with greaseproof paper.

  2. 2

    2. Heat the oil in a large frying pan over a medium heat and cook the onions for 4 minutes. Add the Quorn pieces, garlic and sage then continue to cook for a further 3 minutes, now add the mushrooms and stock then simmer for 5 minutes. Remove from the heat and allow to cool for a few minutes.

  3. 3

    3. Place half of the mixture into a blender and pulse for 1 minute. Add back into the pan along with the breadcrumbs, egg, cranberries and chestnuts and mix well. Season to taste.

  4. 4

    4. Place the mixture into the lined loaf tin pressing firmly down. Cover with a greaseproof paper and bake for 30 minutes, remove the top layer of paper and bake for a further 20 minutes.

  5. 5

    5. Remove from the oven and allow to rest for 10 minutes before serving. Serve with freshly steamed vegetables.

  6. 6

    *All information included in this recipe has been provided by Quorn.

Nutritional Details

Each serving provides
  • Energy 1118kj 267kcal 13%
  • Fat 6.6g 9%
  • Saturates 1.1g 6%
  • Sugars 1.5g 2%
  • Salt 15.9g 265%

% of the Reference Intakes

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