- 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 tomatoes, halved, seeds scraped out
- 1 tsp sugar
Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…
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 mashPeel 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.