'Chicken' supreme with rice

You can’t get a much more family-friendly veggie recipe than this - it’s classic comfort food which works really well in the colder months and should satisfy even the most committed meat eaters. My carnivore sons who are not especially enamoured with Quorn will eat this without complaint!

Ingredients

Serves 4

• 50g butter

• 50g tbsp flour

• 900ml semi skimmed milk

• 1 ½ tsp vegetable bouillon

• 1 tbsp nutritional yeast

• ¼ tsp sea salt

• 6 Quorn chicken fillets, sliced or cubed

• 200g frozen peas or sweetcorn

• 220g brown rice or 280g white rice

Method

• First make the bechamel sauce. Add the butter to the pan, melt and then tip in the flour, mix thoroughly and allow to warm through for a minute.

• Start pouring the milk in slowly, 50ml at a time at first, so you don’t get lots of splashing as you whisk it in. Quickly add the next 50ml and repeat until you’ve got to about 300ml and then you can start adding 100ml at a time.

• Once you’ve poured in all the milk leave on a low heat for 15 minutes to cook through and get rid of the floury taste, but whisk or stir regularly so the bottom doesn’t stick and cause lumps.

• Cook the rice as per the instructions on the packet.

• Heat ½ tbsp olive oil in a large frying pan and add the Quorn pieces, cooking for for 6-8 minutes until browned on at least a couple of sides.

• Add the Quorn and peas to the white sauce for 5 minutes, or until the peas have warmed through.