Recipe : Quorn Mince Faggots with Leek & Potato Mash

With a baby on the way and the best intentions for the new year, I’ve decided that it’s time we started to look after ourselves as a family, and also the environment. Switching to Quorn is such an easy and achievable way to do this. We aren’t vegetarians but the benefits of eating Quorn just make sense, and it tastes delicious, win, win!

As a family of meat eaters we’ve never considered switching to Quorn mince, until now. Quorn contains Mycoprotein, an ingredient that cannot be used in any products other than Quorn branded products. An ingredient that is better for the planet, with 90% lower GHG Emissions, Lower Land and water usage than meat.

As a busy mother I don’t have time to spend hours upon hours cooking up delicious recipes, but what I do have is thirty minutes to throw together a perfectly healthy meal that the whole family will enjoy. A healthy meal such as my Quorn mince faggots with Leek & Potato mash. As you can see in my video this was so easy to make that Aria was able to prepare the main bulk of it, and, more importantly, we all thoroughly enjoyed it. (scroll to the end for a printable version of the Quorn Mince Faggots with Leek & Potato Mash recipe).

Not only is Quorn great for the environment, it is also low in saturated fat, high in protein, high in fibre and takes just 8-10 minutes to cook (dependant on whether using fresh or frozen) and can be cooked in your sauce with no need to worry about fat.

I love that by switching to Quorn we are able to turn a traditionally un-healthy recipe into a healthy recipe.

*Disclosure – Sponsored Post*

Print Recipe
Quorn Mince Faggots with Leek & Potato Mash
recipe for Quorn faggots with leek & potato mash
Course Main Dish
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Course Main Dish
Cuisine Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
recipe for Quorn faggots with leek & potato mash
Quorn Mince Faggots
  1. Pre-heat your oven to 180°C
  2. Add your breadcrumbs, onion, Quorn mince and sage into a mixing bowl and stir to combine ingredients.
  3. Gradually add stock and mix, repeat until the mixture is soggy enough to bind together.
  4. Roll your mixture into six large balls and add into a greased ovenproof dish. Add a knob of butter onto the top of each faggot.
  5. Pour the remainder of the vegetable stock over the faggots.
  6. Cover loosely with foil and pop in the pre-heated oven for 15 minutes.
  7. Remove the foil and pop back in the oven for 5-10 minutes.
Leek & Potato Mash
  1. Boil your potatoes until soft.
  2. Add a knob of butter into a frying pan and fry your leeks while the potatoes are boiling.
  3. Drain the water from the potatoes, add a knob of butter and mash well.
  4. Add the leeks into your mash and stir through.

My Little Piccolo Sweet Potato & Beetroot Chocolate Cake Recipe & Giveaway

A little while ago Aria and I made a cake to celebrate My Little Piccolo’s first birthday, but it wasn’t just any old cake, it was a very special cake that contained two of My Little Piccolo’s delicious fruit and veg pouches. My Little Piccolo challenged several bloggers to create a cake recipe incorporating at least one of their pouches, game for a challenge I said yes and came up with a delicious beetroot, sweet potato and chocolate cake.

Sweet Potato Beetroot Chocolate Cake Recipe - first birthday cake incorporating my little piccolo pouches

We had so much fun making this cake, it was actually really easy to make. Obviously we had a bit of a fail and the cake fell apart when I removed it from the cake tin, but it still tasted amazing. See the behind the scenes video on facebook for more on that fail.

Sweet Potato Beetroot Chocolate Cake Recipe - first birthday cake incorporating my little piccolo pouches

See the other recipes incorporating the delicious goodness of Piccolo pouches here.

If you would like to win a month’s supply of Piccolo pouches, whether it’s for consumption straight from the pouch or to make all of these delicious cakes, simply fill in the Rafflecopter form below :

a Rafflecopter giveaway

T&Cs : The winner will be contacted by email, if I receive no reply within one week I will draw another winner. The winner will receive one month’s supply of Piccolo pouches, the prize will be sent direct from My Little Piccolo. UK only. Over 16 year olds only. If you claim to have submitted an entry which you haven’t all of your entries will be disqualified. 

toddler helping to make chocolate cake by eating all the chocolate

*Disclosure – We were reimbursed the cost of ingredients to make the cake*

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sweet potato beetroot chocolate cake recipe

Recipe : Collier’s Cheddar Polenta With Grilled Lettuce & Salsa Verde

As mentioned previously I recently attended an event at The Hardwick Restaurant to find out more about the collaboration between Chef Stephen Terry and Collier’s Powerful Welsh Cheddar.  While we were there Stephen Terry cooked up a delicious, quick and simple dish – Collier’s Cheddar Polenta with Grilled Lettuce & Salsa Verde. Read more for this recipe and to download the free cooking with Collier’s recipe book which contains a further twelve recipes, all created by Stephen Terry.

Stephen Terry's Recipe for Collier’s Cheddar Cheese Polenta with Grilled Lettuce & Salsa Verde

Serves 6.

Ingredients :

650 ml Water
200g Instant Polenta
200g Grated Collier’s Cheese
50g Well-­‐cooked Cavolo Nero, Finely Chopped

50g Braised Outer Puntarelle leaf, Finely Chopped
1 Clove of garlic, peeled & finely chopped
1 Small mild red chilli finely chopped
Small plate of flour for dusting the set polenta


Watercress – 1 bunch, washed, picked (leaving on a little stalk) and spun
Tardivo / Radicchio / Treviso – 1 small head, washed, picked and spun
Gem lettuces – 1 head, washed, picked and spun 

Friseline – 1 head, picked, washed and spun
2 Tablespoons of Salsa Verde
150g Oyster Mushrooms, sliced
1 shallot, peeled & Finely Sliced
1 small clove of garlic, peeled & finely sliced
1 small bunch of flat leaf parsley, washed, picked & roughly chopped

  • Place the water in a saucepan and bring to the boil
  • Add in the polenta, remove from the heat and stir until smooth
  • Return to a low heat. Add the cavolo nero, Puntarelle leaf, garlic & chilli
  • Cook for 5 mins, add the cheddar and cook for a further 5 mins
  • Add a little crushed sea salt and freshly ground pepper to taste
  • Pour the polenta into a small tray lined with cling film. Spread out evenly, cover with another sheet of cling film and place in the fridge to cool and set. This will take approximately 3hrs
  • When the polenta has set, remove from the tray and cut into 6 equal portions
  • Place a heavy cast iron pan on a high heat
  • Heat up a table top fryer to 180°C
  • Heat an oven to 160°C
  • Lightly coat the set polenta in flour, gently pat off any excess and deep fry until lightly golden brown. Place on a tray and pop into the oven for 8-­‐10 mins
  • At the same time grill all the lettuce in batches of the same leaf and place into a large bowl with the salsa verde. The lettuce is ready when it starts to wilt and takes on a little scorching from the grill
  • In a separate medium sized frying pan, heat a little oil and put in the sliced oyster mushrooms. Cook for two mins then add the shallot, garlic & parsley. Cook for approximately 5 mins and season with a little salt. 
  • Spread equal amounts of grilled mixed lettuces between 6 serving plates 
  • Cut each polenta ‘cake’ into 3 with a sharp serrated knife and place on the salad
  • Share the oyster mushrooms between the plates and finish with the sprigs of watercress
  • This dish is the perfect accompaniment for a grilled chicken breast or roast pork chop

Fine Dining – Three Courses with Canned Foods
Did you know that Cardiff alone eats 76 tonnes of canned food a day? That is a huge 183,000 (survey estimation) cans! Cardiff residents are eating more canned foods now than they were 10 years ago, over half of the residents stock up to 10 cans in their cupboard at any one time, the main reason for this is the speed of preparation. Canned products can be used to make a quick, wholesome meal for the whole family with minimum cost, as well as having a long shelf life and retaining the nutritional benefit. 
fine dining with tinned foods header image with tins & text over

I was recently invited to create a delicious three course meal using mainly tinned foods, with recipes from Canned Foods UK, a not for profit organisation who promote the benefits of cooking with canned foods, such as affordability and nutritional value.

a can of bombay potatoes being opened
After browsing through the delicious recipes I decided that I would make mini crab cakes*, coconut & mango chicken with aloo sagg & lentil rice * and summer fruit brioche*.
mini crab cakes starter using tinned crab meat
The crab cakes were delicious and so easy to make. I’ve made tuna cakes using tinned tuna previously but for some reason had never thought to use tinned crab. I will definitely make these again, buying and preparing a crab would be both expensive and time consuming. The simplicity of opening and draining a tin of crab meat makes it a lot more appealing. 
coconut & mango chicken with aloo sagg & lentil rice made with canned foods
The main dish had a lot going on, which made it feel like a naughty takeaway, without the guilt! It also contains two of your five a day. This dish was a little more complicated than the starter, but it was still very easy. It took a while to make but a lot of that time was just leaving it to simmer. Despite being a little bit too hot for me this was a very satisfying and enjoying dish. 
summer fruit brioche cooked with tinned food
The pudding excited me the most, I love custard and I love brioche so I couldn’t wait to tuck into this. This was so indulgent, it only took about 10 minutes to make, maybe less, and it has fruit on it so it is a little bit healthy! I like the fact that this dish can easily be mixed up by simply using a different tin of fruit, a mixed berry one would be lovely for the Winter. 
This challenge actually has made me re-think my shopping habits. I am always throwing fresh vegetables out as I forget to use them, I also hate washing and chopping mushrooms. From now on I will be going down the route of buying a lot more canned vegetables, and will definitely use cans to make a tasty treat meal in a lot less time.

Find out more about Canned Food UK and discover some tasty recipes here, or visit them on facebook or Twitter.

Cardiff’s favourite canned food is Baked Beans, followed by soup and corned beef – what are yours? Mine are tomatoes and mushy peas! 

Slimming World Weekly Weigh In #9
I’ve had a bad week this week, I planned to have a bad week as I had a lot on. I went away for a few days, celebrated a friends birthday and went to watch Wales play rugby. The week included chip shop chips, warm doughnuts on the beach, hotdog & chips, lots of lager, two three course meals, McDonalds, pizza a burger, an all you can eat buffet, and probably more naughties that I’ve forgotten! 
I expected a gain this week, in fact, I wanted a gain. I knew that if I didn’t gain I would refer back to ‘the week when I ate lots and didn’t put weight on’ whenever I wanted a naughty treat. So, as strange as it seems, I was relieved today to step onto the scales and see that I had gained 1/2 a pound. Relieved that a) I had put weight on after binging so much and b) I had managed to undo some of the damage by having a few good days. 
slimming world weekly weigh in

There won’t be a food diary this week as there haven’t been many on plan days, instead I’ll be sharing my favourite meals of the week and a few tips to stay on track when going away.
We were staying in a self catering lodge which meant that we had a full kitchen. I had to prepare food to take for Aria so while I was at it I took some food for myself. I prepared some overnight oats for breakfast, took a few hi-fi bars, a bag of veg, a Slimming World microwave meal and some homemade low syn steak bakes. I didn’t necessarily stay on plan when eating these things but I did make better decisions because of them, for example, my late night drunken snack was a homemade steak bake instead of a greasy kebab. The day that I ate my overnight oats I also had hi-fi bars meaning that I ate too many b choices that day, but if I hadn’t of had these I would have ended up buying a greasy breakfast out and snacking on junk food. I’m pretty sure that if I hadn’t of made these good decisions my weigh in today would have been a lot worse! 
roast pork, spuds and apple sauce slimming world style
My favourite on plan meal was the roast pork, spuds and apple sauce from the new Best Loved Extra Easy Recipes book. I used cauliflower gravy so the only syns were 1.5 for the apple sauce. It was absolutely delicious. 
slimming world low syn strawberry eton mess
If you’re a regular reader you will probably be aware that I enjoy a pudding. This one was beautiful and came in at a low 4 syns. It is a strawberry eton mess using a vanilla flavour muller light, chopped strawberries and meringue nests. It certainly satisfied a craving though next time I will make it with sweetened quark as the yoghurt was a little too runny. 
How have you done this week? Have you ever been happy to gain weight?

Sim's Life

Weigh, Lose or Stay - Laura's Lovely Blog