Stuffed Rice

Boil 300 gm of rice (not basmati) with a pinch of turmeric until well cooked, then mash with a potato masher to form a thick paste.

For the filling chop and fry one medium onion until soft, then add 200 gm of Quorn, a handful of raisns and sunflower seeds.

Allow both the rice and the filling to cool.

Take ball of rice around the size of a small apple and shape it into a flattened ovel shape, place a heaped spoon of the filling in the middle. Fold over and join the edges. Wet your hands to enable the shaping.

Brush with oil and bake in a hot oven for 25 minutes. Serve warm with salad. Keeps well in the freezer.