Nowadays, we are being bombarded with healthy eating campaigns promoting low fat diets and vegetarian foods, as studies are frequently indicating that our red meat consumption is too high, increasing the chance of health problems later on in life.

No...I hear those meat eaters loudly protest, and rightly so, as a well cooked and seasoned meat dish is very tasty. So fear not, I have a delicious alternative, along with a flavoursome recipe, that I'm sure you'll agree will earns a place in your favourite food book. The vegetarians out there will probably already be familiar with this alternative, so I hope you'll find this recipe an interesting addition.

The alternative is ............................................ Quorn.These products are made from myco-protein which is a mushroom protein, and it is produced by a process of fermentation similar to the process used when making yogurt and beer. As it's a nutritious member of the fungi family, it is a high quality source of protein, which is why it can easily substitute meat.

Serves 4 - under 15 minutes to cook - 28.3g fat and 2113KJ (505 cal) per serving

1 tablespoon peanut oil

1kg Quorn mince

2 teaspoons bottled crushed garlic (can substitute 3 cloves fresh garlic finely chopped)

230g can waterchesnuts, drained, chopped finely or sliced (can substitute with 230g can bamboo shoots, your choice)

1 teaspoon bottled chopped chilli

1 trimmed celery stick (75g), chopped finely

1 medium red pepper (200g), chopped finely (optional)

2 tablespoons soy sauce (I use light soy, but can substitute dark if preferred)

1 tablespoon rice vinegar

1 1/2 tablespoons lime juice

2 teaspoons cornflour

1/2 cup (125ml) chicken stock

100g packet ready to serve fried noodles

1/4 cup chopped fresh coriander

8 Iceberg lettuce leaves, trimmed

soy sauce for serving, extra