Quorn Pesto & Mozzarella Cutlets With Garlic Potatoes

1. Preheat an oven to 350°F.
2. Cut the potatoes into ½ in cubes, then finely chop the rosemary sprigs and 4 garlic cloves.
3. Put the potatoes on a flat baking sheet, then toss with the rosemary, garlic and 1 tsp of olive oil. Season with salt and pepper to taste, then place in the oven for 30-35 minutes until golden brown.
4. Put the Quorn Pesto & Mozzarella Cutlets on a baking sheet and cook according to package instructions.

For the Puttanesca sauce

1. Finely chop the onion and remaining garlic cloves, then put in a pan on a medium heat with 1 tsp olive oil, cooking until softened.
2. Next, finely chop the chili and slice the olives, then add to the pan with the capers, tomato paste, dried oregano and sugar.
3. Cook for a couple of minutes, then add the canned tomatoes and cook for about 5 minutes, until the sauce has thickened slightly. Roughly chop the basil and add to the pan. Season with salt and pepper to taste.

For the arugula salad

1. Combine the arugula with the juice from half a lemon, cutting the other half into quarters and putting to the side. Shave the Parmesan and add the shavings to the salad.
2. Serve the Quorn Pesto & Mozzarella Cutlets with the golden roasted potatoes, puttanesca sauce and fresh arugula salad.