Get experimenting with our other infused oils. The range includes Chilli, Garlic and Basil. The possibilities are endless!Shop Now
1 tbsp Mr Hugh’s Extra Virgin Rapeseed Oil
1 finely chopped onion
2 crushed garlic cloves
2 carrots, peeled and diced
1 stick of celery diced
1 yellow pepper diced
1 tsp Mr Hugh’s Cumin infused
250g Lean Lamb Mince
1 courgette, diced
2 tbsp tomato puree
400ml low salt beef stock
100g lentils, rinsed
60g grated cheese
Heat the Mr Hugh’s Extra Virgin Rapeseed oil in a medium saucepan, add the onion and cook for around 5 mins until softened. Stir in the garlic, carrots, celery, pepper and top up with the cumin oil. Cook for a further two mins, then add the lamb. Brown the meat, tipping off any excess fat. Add the courgette and tomato purée, then fry for a few mins more. Pour in the stock, add the lentils and bring to a simmer. Cook for 40 mins, stirring from time to time.
Heat the oven to 180C/fan 160C/gas 4. Boil the potatoes for 10-15 mins until tender. Drain, then mash with the butter and milk.
Remove the lamb mixture from the heat and use a stick blender to purée. Stir as you purée, blending down the pieces of vegetables. Spoon into 8 largish individual ramekins. Top with the mash and grated cheese. The pie can now be chilled and frozen for up to a month.
Bake for 30 mins until the top is golden and the mince is bubbling up at the sides. (Cook from frozen at 160C/fan 140C/gas 3 for about 40 mins, then turn up to 180C/fan 160C/gas 4 for 20-30 mins or until golden on top and piping hot in the centre.) Leave to stand for at least 10 mins before serving. Check it has cooled down sufficiently in the centre before giving it to young children.
Get everyone in the Halloween mood with this gory but tasty pasta dish!
Get your kids to help you cook this simple pumpkin, bacon and rice dish - you can make in the microwave too.
Don't waste the flesh of a pumpkin that you're carving! Instead use it to create this hearty Autumn warmer!