• 250g Quorn Meat Free Southern Burgers
• 1 yellow pepper, deseeded and cut into strips
• 1 red pepper, deseeded and cut into strips
• 1 courgette, cut into batons
• ½ red onion, cut into wedges
• 1 tbsp (15ml) olive oil
• ⅓ cup (83ml) low fat Greek style yoghurt
• 1 tbsp (15ml) lemon zest
• 2 large wraps, warmed
• 1 cup (250ml) rocket leaves

Method

1. Pop your Quorn Meat Free Southern Burgers onto the BBQ over a moderate heat for 8-10 minutes. 
2. Meanwhile drizzle your prepared peppers, courgette and onion with oil and cook over the heat of the BBQ for 10-15 minutes. Use a skewer or a grill basket to keep them from rolling around. 
3. Combine your yoghurt and lemon zest then spread a layer onto each of your tortilla wraps. Add some peppery rocket, then your cooked vegetables and finally add slices of Quorn Meat Free Southern Burgers. 
4. Securely wrap up your burger and enjoy! 

Serves 2

My white sauce can occasionally go lumpy, and I often resort to ready made, which isn't as tasty as homemade. In this lasagne I used creme fraiche and cheddar cheese and was really pleased with the end result. It was tasty and delicious and I would definitely use this short cut again.

Ingredients

1 courgette sliced and diced
1 red pepper diced
1 carrot diced
1 can tomatoes with garlic and oregano (or 1 can chopped tomatoes, 2 cloves of chopped garlic and 2 teaspoons dried oregano)
good squirt of tomato ketchup
1 vegetable stock cube
150 g low fat creme fraiche
4oz cheddar cheese or parmesan grated
6 lasagne sheets
a shake of italian seasoning (optional)
olive oil (optional)


2 individual lasagne dishes

Slice and dice the veg and add to a non stick pan with a little olive oil in needed. Add the can of tomatoes, ketchup, and a crumbled vegetable stock cube.
Bring to the boil then simmer until the veg is soft.
Put a sheet of lasagne in the bottom of the dish then a tablespoon of vegetable mixture.
Add another lasagne sheet.
Top the sheet with a generous tablespoon of creme fraiche and use a knife to spread it over the lasagne sheet evenly. 
Sprinkle with grated cheese.
Add another lasagne sheet and another spoon of vegetable mixture.
Finally use the last sheet for the top of the lasagne.
Add the last spoon of creme fraiche to the top, spreading it out as before so no lasagne sheet is seen.
Top with grated cheese.

Cook at 180 degree C for 30 minutes, until it is hot through and the cheese is bubbling on the top.