Of all the sweet-and-sour recipes we've tried, this one is our favourite. The original recipe was a leaflet attached to a packet of Quorn, but we make it now with chicken or sometimes pork.

At one point we lost the leaflet and contacted Quorn to ask if they could send us the recipe. They did, but it was a different recipe which we didn't like as much. So when the leaflet turned up again, we photocopied and enlarged it. We still have the photocopy but the leaflet has gone missing again, so the image below is a scan of the photocopy!

Substitute a large chicken breast for the Quorn. If you want to make a pork sweet-and-sour, use pork fillet or shoulder steaks.

Cut the chicken breast into bite-sized pieces and stir-fry in the oil from the recipe until it is no longer pink. If using pork, cook longer until the pork is lightly browned.

Remove the chicken from the oil and keep warm. Follow the rest of the recipe and add the chicken again at the point where the Quorn would be added.