1

Preheat oven to 180°c/gas 4.

2

Slice the potatoes thinly either by hand or using a food processor, (no need to peel, but scrub well). Put into a pan and just cover with cold water, bring to the boil and simmer for 3 minutes. Drain well.

3

Slice the Quorn sausages and the tomatoes.

4

Spray the base and sides of a 1.5ltr ovenproof dish with fry light spray, cover the bottom with the potato slices, overlapping. Season spray with a little more cooking spray and scatter a pinch of dried herbs over.

5

Place the slices of Quorn sausages on top of the potatoes and scatter over the sliced onions, spray and season.

6

Finally top with overlapping slices of tomato, spray over a little fry light or use a drizzle of olive oil or sprinkle about 10g of finely grated parmesan cheese over.

7

Bake for 40-45 minutes until top is lightly browned.

8

Serve with steamed green vegetables and an optional wholegrain mustard sauce drizzled over. To make the sauce; place all ingredients in a small pan, mix well, bring to the boil and simmer for 1-2 minutes before spooning a small quantity onto the top of each portion of the bake.