Quorn Brings Its No Artificial Ingredients Range to the Chiller

When the family diary fills up with work, school and after-school activities, getting dinner on the table can feel like another appointment to squeeze in. 

Having a few versatile ingredients ready in the fridge certainly helps.

Quorn is expanding its No Artificial Ingredients range with two chilled additions: Quorn Chilled Pieces and Quorn Chilled Mince. 

Both are designed to make everyday meat-free cooking quicker and easier, whether you fancy something spicy, comforting or simply straightforward.

The Pieces contain just three ingredients, while the Mince contains four. According to Quorn, both products are high in protein and fibre, low in saturated fat and gluten free, with no artificial ingredients.

They also cook in under ten minutes, although the time needed for your finished meal will depend on the recipe. That makes them handy starting points for busy evenings when everyone seems to arrive home hungry.

To celebrate the launch, Quorn has teamed up again with top nutritionist, author and podcaster Rhiannon Lambert, who has created two family recipes using the new products.

Her One Pan Enchilada Rice uses Quorn Chilled Pieces alongside warming Tex-Mex flavours. It sounds like an appealing option for anyone who enjoys a satisfying dinner with less washing-up afterwards.

For those who prefer a comforting classic, Rhiannon’s Hidden Veggie Lasagne features Quorn Chilled Mince. It can be prepared ahead, batch-cooked and frozen, helping households get a head start on particularly hectic evenings.

Rhiannon’s message is that nutritious family cooking need not be complicated. Her recipes bring together protein, fibre and plenty of vegetables using familiar ingredients and achievable methods.

She also encourages shoppers to consider a product’s nutritional value and its place within the overall diet when assessing meat alternatives, rather than relying solely on labels or broad assumptions about processed food.

The expanded No Artificial Ingredients range now includes seven products. Alongside the chilled Pieces and Mince, shoppers can find frozen Mince, Pieces, Strips, Swedish Style Balls and Fillets.

The two chilled additions have a recommended retail price of £2.75 for a 200g pack, with prices set at retailers’ discretion. Quorn lists Tesco, Sainsbury’s and Waitrose as stockists from September.

For recipe inspiration, visit Quorn’s Instagram account, or explore its Mince and Pieces pages.

Whether your household already enjoys meat-free meals or simply wants more variety during the week, these chilled staples offer another way to build dinner around familiar favourites. Which would you try first: enchilada rice or a bubbling lasagne?

https://www.quorn.co.uk/products/chicken-style-pieces

https://www.quorn.co.uk/products/vegetarian-mince

https://www.instagram.com/quorn_uk

How to Collect Old Recipe Books

There’s something wonderfully nostalgic about old recipe books. 

From wartime ration guides to quirky 1970s jelly mould marvels, vintage cookbooks are time capsules of how we used to live, eat and entertain. 

If you’ve ever been charmed by browned pages, handwritten notes in the margins, or curious recipes using ingredients long forgotten, then collecting old recipe books might just become your next passion.

Here’s how to get started.

Why Collect Old Recipe Books?

Old cookbooks do more than provide recipes—they tell stories.

They reveal social history, culinary trends, and even regional ingredients that might no longer be in common use. You’ll learn how families made do during rationing, what counted as exotic in the 1950s, and what the average Sunday dinner looked like a century ago.

Where to Find Them

1. Charity Shops & Car Boot Sales

The British high street charity shop is a treasure trove for vintage books. Cookbooks are often donated in bundles, and older titles can go unnoticed on crowded shelves. Likewise, early mornings at car boot sales often uncover quirky or rare finds for pennies.

2. Online Marketplaces

eBay, AbeBooks, and Etsy are filled with vintage and antique cookbooks. Use search filters for decade, publisher, or region, and don’t be afraid to ask sellers for more info or internal page pics.

3. Library Sales & House Clearances

Public libraries often rotate stock, including donated or older cookery books. Estate sales and house clearances can yield full collections from a single person’s lifetime.

4. Specialist Bookshops & Fairs

Second-hand and antiquarian bookshops sometimes specialise in food and domestic history. Visit a rare book fair for curated selections and expert knowledge, though prices can be higher.

What to Look For

🔹 Age & Condition

Books pre-1950 are usually considered vintage. While condition is a factor, slight wear or notes often add to the charm—especially handwritten family additions.

🔹 Unique Themes or Eras

Look for niche topics: jelly and aspic from the 50s, microwave cookery from the 80s, or vegetarianism from the 70s. Each offers a cultural snapshot.

🔹 Local & Regional Titles

Cookbooks produced by churches, schools or local societies often contain regional gems you won’t find in mainstream publications.

🔹 First Editions or Signed Copies

These are collector gold, especially if the author was well known or the book became a culinary classic.

Caring for Your Collection

Store books upright in a dry, cool room.

Keep away from damp, sunlight, and food spills.

Use archival-quality sleeves for very old or delicate books.

If you want to try a recipe, photocopy the page instead of using the original.

Bonus Tip: Start a Digital Archive

Scan or photograph your favourite recipes and create your own searchable digital archive. You can even transcribe and share long-lost gems on a blog or social media to bring them back to life.

Final Thoughts

Collecting old recipe books is a beautiful blend of history, nostalgia, and culinary adventure. Each volume you find could be a glimpse into another era’s kitchen, waiting for you to rediscover its secrets and stories. Whether you're a casual browser or a serious collector, there’s a whole world of food history out there—one dog-eared page at a time.