- 4 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 onion, finely chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 carrot, finely chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 50g fresh breadcrumb
- 175ml passata
- 2 tsp Worcestershire sauce
- 1 egg, beaten
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 500g lean beef or pork mince
The classic cut of meat for a British Sunday roast, beef is full of flavour, as well as being a…
- 2 tsp thyme leaves
- 2 plum tomato, halved, seeds scraped out
- 1 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
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Heat oven to 200C/fan 180C/gas 6 and heat 1 tsp oil in a large frying pan. Add the onion and carrot and soften for 10 mins. Scrape into a large bowl, then add the breadcrumbs, 5 tbsp of the passata, the Worcestershire sauce, egg, mince, half the thyme and some seasoning. Mix well.
Brush 4 large ramekins or 6 muffin tins with the remaining oil. Press the mince mixture into them, then pour the remaining passata over the top. Top each with a tomato half, sprinkled with a pinch of sugar, salt and pepper and the remaining thyme. Bake for 50 mins until cooked through, then serve with Chive mash (recipe below).
Delicious with chive mash
Peel and chop 4 large potatoes (Maris Pipers mash well) and boil for 15 mins in salted water until tender. Drain, return to the pan, then mash with 2 tbsp butter and 100ml milk. Season to taste, fold through a small bunch snipped chives and serve.