Quorn in a barn!

I’ve recently been persuaded by my partner to substitute my chicken and beef for quorn. When first suggested to me, this seemed like a horrific sacrifice, and I vaguely remembered the terrors of tofu as a younger man.

However, being confronted by a quorn stir-fry one evening, I was amazed to discover that this micro-protein meat substitute is pretty darn tasty. And very similar to meat itself. Also, it’s low-fat and cheap as chips. The new credit-crunch foodstuff perchance? Methinks so. Sainsbury’s Balham even have there own make which is even cheaper. Touche.

I would be really interested to know, though, how good it is to eat reconstructed stuff that’s made to taste like chicken and beef. I mean, there must be a lot of flavourings and additives getting bunged in. Will it be a health scare on the scale of mad cow in a couple of years. Who knows. Anything’s possible. But for now, I’ll save the pennies and the waistline and cook the quorn.