Quorn Fillets in Tomato with Cheesy Baked Potato

This recipe will serve two people with an Italian style meal, accompanied by a fresh green salad

I use my halogen oven for this dish, so it’s economic power-wise also.

Ingredients

2 medium sized baking potato (each app. 125 to 150 gm)

½ tsp virgin olive oil

½ tbsp mature cheddar cheese, grated

227 gm can of chopped tomotoes

2 Quorn fillets

½ tbsp fresh basil

½ tbsp fresh oregano

freshly ground sea salt and pepper to taste

Method

Wipe the potatoes with a damp cloth and remove any blemishes
With a sharp skewer, pierce the potato several times on both top and bottom
Using a paper towel, lightly apply the olive oil over surfaces of each of the potatoes
Place onto the rack at the bottom of halogen oven, preheated to 180°C; set time for 30 minutes
Whilst the potatoes are cooking, place the quorn fillets in a small lidded casserole dish (app. 600ml)
Pour the canned chopped tomatoes over the fillets and sprinkle the basil and oregano leaves over the surface and put the lid on the dish
Put the casserole dish to one side until the oven timer has switched off. When the oven switches off, lift the lid and give the contents a quick stir.
Put the casserole dish it on the same rack as the potatoes, and using tongs, turn the potatoes over
Set the timer for 20 minutes, and at the same temperature of 180° C
When the oven switches off, check the potatoes with a skewer to see if they are done. If they are cooked, using the tongs, transfer them to the bench
With a sharp knife, make a light cut down the length of each potato and another at right angles to the first
Gently squeeze each potato to open it up a bit, then scatter the grated cheese over the exposed potato flesh
Put the potatoes back in the halogen oven (cheesy side up), and set the timer for 5 minutes, or until the cheese has melted and has just started to brown. Repeat this step for another 3 to 5 minutes if necessary
When potatoes are ready –

serve and savour the flavour!