Caribbean Jerk Quorn Fillets with Rice

Method

1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the oil in a heavy-based pan, add the chilli, cinnamon and ginger and cook for 1 minute. Reduce to a low heat, add the brown sugar and cook for a further 30 seconds.
3. Add the pineapple juice and mango chutney, bring to the boil then reduce to a simmer for 20 minutes or until it has thickened.
4. Pour the jerk sauce on to the Quorn fillets, ensuring they are evenly coated.
5. Place on a baking tray and cook on the middle shelf of the preheated oven for 10-12 minutes. Cut the fillets into 5-6 slices and serve on a bed of rice with kidney beans, spring onions and a dash of lime.