New Potato, Quorn, and Rhubarb


  • 750g new potatoes
  • ¼ celeriac
  • 1 lemon
  • 200g Quorn chicken-style pieces
  • 2 sticks of rhubarb
  • 2 cloves of garlic
  • Fresh rosemary
  • A hand generous handful of kale


  1. Pre-heat oven at 180 C.
  2. Cut any larger potatoes in half. Cut the celeriac into bite-size chunks. Toss in oil and the juice of a lemon. Add potatoes and celeriac, with the lemon halves, to a roasting tray and pop in the oven.
  3. Chop rhubarb into chunks. Finely chop garlic and rosemary.
  4. After 40 mins, add rhubarb, garlic, and rosemary to roasting tray. Season well, and give everything a good toss round the pan. Return to the oven.
  5. Roughly chop kale and toss with oil.
  6. After 10 mins, add kale to roasting tin. Add a splash of water to the pan and return to the oven.
  7. After 10 mins, take out of the oven and serve.

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