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Chilli Corn Cobbler

Olive oil spray

onion, finely chopped

cloves garlic, finely chopped

carrot, diced

pack Quorn Meat Free Mince

Mole Sauce

chilli powder

can chopped tomatoes

Red Kidney Beans, drained and rinsed

  For the Chilli

Polenta Valsugana

Spelt Flour

baking powder

Cheddar, finely grated

semi-skimmed milk

fresh coriander, chopped

 For the topping

Oven

1. Spray a flameproof casserole dish with oil, add the onion, garlic and carrot, and cook over a medium heat for 5 minutes.

2. Preheat the oven to 200°C, gas mark 6. Stir the Quorn, mole sauce, chilli powder, chopped tomatoes, kidney beans and 100ml water into the pan. Bring to the boil, cover and simmer for 10 minutes.

3. Meanwhile, in a large bowl, stir together the polenta, flour, baking powder and cheese. Beat together the egg and milk, then combine with the dried ingredients to make a scone mixture.

4. Drop eight large spoonfuls of the scone mixture onto the chilli around the edges of the casserole, leaving a little space for them to expand. Bake in the oven for 15–20 minutes until the cobbles have risen and are golden. Scatter over the chopped coriander to serve.