Well I wouldn't want to derail too much, but here's my quick tips for cooking with Quorn:
Time - Quorn products don't want to sit around stewing for very long. That's the main mistake people make, and the main reason why people often experience it as texture-less pap. Ideally, if you are making a stew or curry or similar, make the base first (onions, herbs, vegetables, tomatoes, spices, etc.) and slow-cook that, then cook the Quorn stuff towards the end as a separate batch, then combine. Sometimes I 'sacrifice' a small amount of the Quorn to the stew at the beginning just to add a bit of flavour.
The two main things that Quorn is missing as a 'meat' are tasty fats and fluid. Best way to restore these is to fry off the seasoned Quorn (cold press Rape Seed oil is best) till they brown a little, and then for the last minute or so add a tiny bit of vegetable or mushroom stock (around a tablespoon or two). Let that just sizzle off through the Quorn and it will both steam it into completion, and infuse it with some vital moistness.
The little Quorn chicken pieces are generally useless as they are too small and dry out really quickly. You're better off using the fillets chopped into slightly larger strips or irregular pieces.
With the mince, turn the heat up quite high and aim to get some of the bits quite crispy (though not all of them).