And there's something about this time of year, just after the clocks go back, that makes me feel all autumnal and jolly and quite in the mood to batch cook the crap out of something. So tonight I cooked..... well I'm never entirely sure what to call it. Is it a bolognese if you're not serving it on pasta? Is it a chilli if it has no kidney beans? I have no idea. So instead, I'm going to call it
The first thing to note about making hearty mince is the invaluable nature of the sous chef. Mine is quite keen on veg preparation, but soon loses interest thereafter.
|Murdoch loves raw carrot|
|Chop veg finely. Or don't. It's your dinner, have it how you like.|
|Probably at least fifteen of your "five a day"|
|Starting to look quite tasty|
|Add the peas and edamame|
|Everything tastes better with cheese on it. FACT.|
This made eight nice sized dinners, which you could serve with pasta, rice, quinoa, couscous, veg or even eat just by itself. As you can see, I've popped some grated cheese on top to serve.
My final top tip is to decant into individual dinner sized containers, especially if you're a greedy bugger like me. Then you have ready to go portions, rather than spooning gigantic helpings out of one big tub and wondering why it only lasted a day (come on, we've all been there).