- 1 tbsp olive or rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 tsp fennel seeds
A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…
- 500g pork mince
- 2 tsp sweet paprika
- 2 x 390g cartons passata with onion and garlic
- 100g good-quality barbecue sauce (we used Stokes)
- 400g can pinto or black beans, drained
- 2 ripe avocados
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 1 lime, juiced
The same shape, but smaller than…
- 4-6 rolls or a French stick and grated cheddar, to serve
Heat the oil and fennel in a pan for about 1-2 mins until sizzling. Add the pork and fry until starting to brown in places, breaking it up with your spoon as it cooks. Add the paprika, passata and some seasoning. Cover the pan with a lid and simmer gently for 30 mins, then cook with the lid off for another 15 mins until the mince has broken down and the sauce is thick. Stir through the barbecue sauce and add the beans, then cook for 1 min until warmed through. Turn the heat off but leave on the hob for up to 3 hrs. Can be chilled for up to two days, or frozen for up to two months. Reheat individual portions in the microwave or in a smaller pan.
Halve the avocados and scoop the flesh into a bowl. Add the lime juice and some salt. Squash the avocados in your palms through your fingers to make a chunky, crushed guacamole consistency – this is a great job for kids. If you don’t want to use your hands, use a fork instead. Cover the surface directly with cling film to prevent it from browning. Can be chilled in the fridge for up to a day. Serve the pork mince piled into buns or with a French stick, with the avocado and some grated cheese.