Chipotle paste (a Mexican blend of onions, tomatoes and smoked jalapeno peppers) gives the Quorn a wonderful warm and smoky flavour. You’ll find it in most good supermarkets. Serve each ciabatta with lots of shredded baby spinach leaves to add a hint of freshness with no extra ProPoints values.

• 16 ProPoints per recipe
• 8 ProPoints per serving
• 20 minutes in total
• Serves 2
• Vegetarian

Ingredients:

1 tablespoon dark soy sauce

1 teaspoon chipotle paste

1 teaspoon paprika

2 teaspoons light brown sugar

125g frozen Quorn pieces

150g ciabatta bread (half a large one or a small load)

Calorie controlled cooking spray

125g cherry tomatoes

Method:

1. In a bowl, mix together the soy sauce, chipotle paste, paprika and sugar. Stir in the Quorn pieces and 3 tablespoons  of cold water until coated. Set aside.

2. Preheat the grill to medium-high. Cut the ciabatta in half to make two even pieces, then cut each in half through the middle. Toast the ciabatta slices for 2-3 minutes under the grill until lightly toasted. Put a base half on each plate.

3. Heat a non-stick frying pan and spray with cooking spray. Add the Quorn pieces with a slotted spoon, leaving the marinade in the bowl, and cook for 4 minutes, stirring until it starts to brown. Add the tomatoes to the pan and cook for a further 2 minutes until just starting to burst, stirring continuously.

4. Pour in the reserved marinade and bubble for 2-3 minutes until slightly reduced. Top each ciabatta slice with half the Quorn and tomatoes and drizzle with the pan juices. Replace the ciabatta lids and serve immediately.

Try this: Replace the Quorn with 125g of finely diced skinless boneless chicken pieces for the same ProPoints values per serving.