Spicy Naan-Wich

Place the Quorn Pieces alongside the tikka paste, cumin, ground coriander, turmeric, chilli flakes, 200ml natural yoghurt, tomato purée and garlic in a bowl and mix well. Cover and transfer to the fridge for at least 30 minutes.

Heat the oil in a pan, add the onion and fry for 3 minutes, then add the red pepper and cook gently for another 2 minutes.

Add the Quorn plus marinade to the pan and stir-fry for 5 minutes. 

Pour in the chopped tomatoes and stock, bring to the boil, then simmer uncovered for 15 minutes. Stir in the fresh coriander.

Meanwhile to prepare the raita place the cucumber into a bowl and squeeze it with your hands to remove as much juice as possible. Stir in the fresh mint and remaining 300ml natural yoghurt. Season with black pepper.

Heat the naan breads per pack instructions. To assemble, cut the naan breads to create a pocket, fill with tikka curry and top with a spoonful of raita.

(Please note: red peppers, coriander,fresh cucumber,mint leaves and black pepper are not available via kff)