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Meat, lentils, fragrant veg & rosemary
About the recipe
Make your meat go twice as far with this batch-cook beauty. I’m using half lentils and half minced beef or pork here, which means it’s not only kinder to the planet, but your wallet, too. Plus, it’s the gift that keeps on giving – there’s so many fantastic ways to use up the leftovers. I love it tossed through pasta for a speedy spaghetti Bolognese (see the tip below), or topped with fluffy mash for a cheat’s cottage pie.
Recipe From
2 teaspoons dried rosemary or ½ a bunch of rosemary (15g)
6 rashers of smoked streaky bacon or smoked pancetta
olive oil
750g minced beef or pork
8 cloves of garlic
500g fresh or frozen chopped mixed onion, carrot & celery
5 tablespoons balsamic vinegar
3 x 400g tins of lentils
4 x 400g tins of chopped or plum tomatoes
Leftover herbs? Woody herbs like rosemary and thyme add depth of flavour to soups, stews and sauces. Add a sprig of rosemary to a tomato pasta sauce, or to a meat gravy to boost flavour.
Cook 75g of dried spaghetti per portion in a large pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of starchy cooking water. Heat the Bolognese (allow 150g per portion) in the pan until hot through, then toss in the pasta, loosening with splashes of cooking water, if needed. Grate over 5g of Cheddar cheese, to serve.
Peel 1kg potato and sweet potato, cut into chunks, and boil in a shallow casserole pan until soft. Drain and mash well with 3 tablespoons of olive oil or a little butter, and season to perfection. Spoon the Bolognese into the pan, top with the mash, and bake until golden and cooked through.
Reheat the Bolognese until piping hot, then pile it into a soft toasted bun and add a grating (about 5g) of good melty cheese, such as Gruyère, or Cheddar if that’s what you’ve got in the fridge. You could even pop it under the grill at this point to melt the cheese. I like it with a few gherkins on the side.
Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.
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