Quorn in vermouth:
4dl white vermouth,
½ litre stock,
3 carrots, 3 potatoes,
3 tbsp chopped parsley,
Some bay leaves
1. Put everything in a pan but not the chicken or vermouth.
2. Let it brew for a bit until the vegetables are soft.
3. Then in a sauce pan, fry the quorn and pour over the vermouth.
4. Use the stock to make a veloute sauce.
Make a white sauce (pg 2 of Miscellaneous), except use stock instead of milk. Also add some yoghurt if you have some.