4 teaspoons of cornstarch dissolved in 4 tbsp cold water
Method
Heat the oil in a large pan and gently sautee the onions until softened. Add the celery, carrot, mushrooms, red pepper, paprika and allspice and continue cooking for 5 minutes.
Stir in the Worcestershire sauce, vinegar and stock and bring to the boil then simmer for 10 minutes.
Add the pineapple and the Quorn Pieces and continue to cook for 10 minutes. Add the cornstarch and stir until thickened.
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