Ingredients

• Ingredients Bhaji battered jerk mini fillet 2 x Pack Quorn Jerk Mini fillet 100g Gram flour 10g Nigella seeds 5g Curry powder 1 x Onion – sliced 2.5g Ground cumin 2.5g Ground coriander 1g Paprika Yoghurt flatbread 250g Vegan Yogurt 250g self-raising flour Salt Extra flour for dusting Mint yoghurt 250g vegan yoghurt 15g mint Lime zest Mango/habanero salsa 1 x mango – peeled and finely diced 1 x habanero/chilli – chopped finely – leave the seeds in 100g Sugar 50ml Water 90ml White wine vinegar 15g Coriander – chopped finely Pineapple juice – to thin 10ml vegetable oil Charred pineapple 1 x pineapple

Preparation

• Method Bhaji battered jerk mini fillet 1. Mix dry spices and seeds with gram flour. 2. Peel and thinly slice onion. 3. Mix dry mix with enough water to bind to a thin batter. 4. Add the onion and mix through. 5. Slice Quorn Jerk Mini Fillets 6. Toss Quorn Jerk Mini Fillets in batter until well coated – fry @ 180c until crispy and hot through. Drain and season with salt. Yoghurt flatbread 1. Mix together until a smooth dough forms. 2. Divide into portions. 3. Flour lightly and roll out to desired thickness – 1cm 4. Cook over dry heat in a griddle pan on both sides – until bar marked, puffed and cooked through. 5. Keep warm until used. Mint yoghurt 1. Finely chop the mint & zest the lime. 2. Mix with the yoghurt. Mango/habanero salsa 1. Peel and finely dice the mango 2. Finely dice the chilli 3. Fry off the mango/ chilli in the vegetable oil over medium low heat for 5-6 minutes until they begin to soften 4. Add the vinegar and sugar to the pan 5. Bring to a boil – then turn down to a simmer and leave for 20 minutes. 6. Allow to cool slightly and then blend until smooth – mix in the chopped coriander and thin down if necessary to be able to drizzle. Charred pineapple 1. Remove the outer skin from the pineapple and remove the core. 2. Slice into wedges. 3. Char on both sides in a hot griddle pan until well-marked.