Danny Kingston served up a fabulous stuffed aubergine recipe, using Quorn mince to create a rich ragu. He tops off his dish with zingy lemon zest, creamy ricotta and Parmesan for extra comfort food factor. If cooking for vegetarians, use a similar hard cheese that uses vegetable rennet instead, as Parmesan contains animal rennet.
Aubergine stuffed with Quorn ragu, topped with Parmesan, ricotta and lemon zest