Boil 150g peeled, chopped potatoes for 15 minutes then drain and mash. While cooking, spray a small frying pan with olive oil spray and cook 150g-minced Quorn with a finely diced small onion for 6 min. Add 120g reduced-sugar and salt baked beans, a few dashes of Worcestershire sauce and a little water if necessary. Simmer for 10 minutes. Transfer Quorn and bean mix into small, oven-proof dish, top with potato and grill for 5 min. Serve with steamed green beans. Have an orange to follow.