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It's my turn to cook tonight and I'm going to give this a whirl. The recipe I used to use has disappeared from the internet and this looks great.

Oh also with the Quorn mince, I've found that if you add it frozen to the ragu (for example) 10-12 minutes before you want to dish up then it cooks but doesn't lose it's consistency so much

We use the Quorn mince and it's ok. Like others have said I much prefer using lentils most of the time. You could try this lot: https://this.co/products/mince/ We use their "chicken" and it's actually really good.