- 1 tbsp sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 large carrot, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 celery stick, sliced
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
- 500g lean minced beef
- 1 tbsp tomato purée
- 1 tbsp mushroom ketchup
- 400g can chopped tomato
- 450g sweet potato, peeled and cut into large chunks
Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…
- few thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 bay leaf
- handful parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- Savoy cabbage, to serve
Heat the oil in a large pan, add the onion, carrot and celery, and sweat for 10 mins until soft. Add the beef and cook until it is browned all over.
Add the tomato purée and cook for a few mins, then add the mushroom ketchup, tomatoes, sweet potatoes, herbs and a can full of water. Season well and bring to the boil.
Simmer on a low heat for 40-45 mins until the sweet potatoes are tender, stirring a few times throughout cooking to make sure they are cooking evenly.
Once cooked, remove the bay leaf, stir through the chopped parsley and serve with cabbage.