40 g/11/2 oz/1/4 tbsp butter or margarine 1 onion, finely chopped
1 garlic clove, crushed 225 g/8 oz/ quorn pieces
2 X 425 g/2 X 15 oz/1/2 large cans flageolet beans, drained
300 ml/1/2 pt/l 1/2 cups vegetable stock 30 ml/1/2 tbsp redcurrant jelly (clear conserve)
5 ml/1 tsp dried rosemary
450 g/1 lb potatoes, thinly sliced
Salt and freshly ground black pepper
Melt 25 g/1 oz/1/2 tbsp of the butter or margarine in a flameproof casserole (Dutch oven). Add the onion and garlic and fry (saute) for 2 minutes. Stir in the quorn and fry, stirring, for 2 minutes. Stir in the beans, stock, redcurrant jelly and rosemary. Bring to the boil and simmer for 5 minutes. Remove from the heat. Lay the potato slices over and dot with the remaining butter. Season lightly, then bake in a preheated oven at 180°C/ 350°F/gas mark 4 for about 45 minutes or until the potatoes are golden.
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