Step 1

Prepare a marinade for the Quorn Pieces by combining 1 tbsp of the oil with the Korma paste, garlic and ginger. Stir in the Quorn Pieces, coat well, cover and leave to one side

Step 2

Pre -heat the remaining oil in a large pan and cook the onion for 4-5 minutes until beginning to soften. Add the red pepper and cook for a further 5 minutes then stir in the turmeric and red chilli. Cook for 1-2 minutes then add the Quorn Pieces and fry gently for 3-4 minutes until beginning to turn golden brown. Remove from the pan and set to one side

Step 3

Add the rice to the pan and stir for 1-2 minutes to pick up the flavours then add the hot vegetable stock and cinnamon stick. Cover, bring to the boil then simmer for 14 minutes. Stir in the Quorn Pieces, onions and peppers, lemon juice and zest and dates. Re-cover then simmer for a further 8 minutes. Add more stock if necessary, season to taste. Leave to rest for 5-10 minutes before serving to allow the flavours to develop and the rice to continue cooking

Step 4

Stir in the fresh herbs and top with the flaked almonds and finely chopped mint