Serves 1
Prep Time 10 mins
Duration 10 mins

Ingredients

• 100 gm butternut squash, cut into small chunks
• 25 gm green beans, halved
• 1 small onion, finely chopped
• 75 gm pork mince
• 200 gm chopped tomatoes
• 1 tbsp tomato purée
• 1 tbsp sultanas
• 1 tsp mixed herbs
• few drops Tabasco,, (optional)
• 2 tbsp gluten-free stock
• black pepper, freshly ground

Method

1. Bring a small pan of water to the boil, add the butternut squash and green beans, and simmer for 5 minutes.
2. Drain.
3. Place the onion and mince in a non-stick pan, and fry for 4–5 minutes, until the mince is browned.
4. Add the remaining ingredients, including the butternut squash and beans, bring to the boil and simmer for 10 minutes.

Chefs Tips

• You could use turkey, beef or lamb mince for this recipe. For a vegan alternative, use soya-based mince or meat substitute.
• Carrot works just as well as butternut squash.
• Freezing instructions: Suitable for freezing once cooked. Defrost fully in the fridge or microwave and reheat until piping-hot throughout, stirring regularly.

Nutritional Value

(per serving)

Calories 1,397 kcal
Total Fat 28 gm
Saturated Fat 5.3 gm
Carbohydrates 260 gm
Fibre 18.3 gm
Protein 11.9 gm