Finely slice your onion. Finely chop your garlic. Chop the tough ends off your broccoli, then chop in half.

Bring a large pan of salted water to a boil.

Heat a sauté pan over a medium heat, then add a glug of olive oil. Add your onion and gently fry for 10 mins until just softened.

Crumble your Quorn Brilliant Bangers into the pan, and fry for another 10 mins until they have crispy, caramelised edges and the onions are starting to darken too.

Add your silken tofu to a blender, then blitz to a smooth liquid.

Pick your thyme leaves into the pan, then add your chopped garlic. Cook for another 2 mins.

Pour in your wine and let it evaporate. Pour in your silken tofu and vegetable stock, then bring to a simmer. Cook gently for 10 mins.

Add your pappardelle to your salted water pan, and cook for 5 mins.

Once your 5 mins are up, add your broccoli and cook for 3 more mins. Finely chop your parsley.

Add the miso paste and a mugful of pasta water to your sauce, then drain your pasta and broccoli. Tip this into the pan, along with your chopped parsley. Zest in your lemon and add a good twist of black pepper, then give it a good mix.

Season to taste with salt and pepper.

Tong your pasta onto plates, then top with olive oil and black pepper. Serve and enjoy.