How to Make Savoury Mince

The dish we call savoury mince in our house is super versatile. It’s quite similar to bolognese, but with subtle variations you can turn it into, chilli con carne, lasagna, or cottage pie!

You will need:

  • a sharp knife
  • a chopping board
  • a wok or deep saucepan with lid

and the ingredients (for four people):

  • A little oil
  • 2 medium onions
  • 500g beef, lamb, or Quorn mince (a.k.a. ground meat)
  • 1 bell pepper
  • 2-3 carrots
  • tinned chopped tomatoes
  • tomato puree
  • frozen peas or spinach
  • mixed herbs
  • salt

Start by placing your pan on a gentle heat. Add a little oil (less than a teaspoon is fine), and dice your onion. (You can find more detailed instructions here: onions)

Add your onion to the pan, along with a generous sprinkle of mixed herbs. (I often also add a little bit of garlic, but you don’t have to.)

Photograph of a wok containing diced red onion and mixed herbs

Next, add your mince. Stir everything together, and break up any clumps of mince that are sticking together.

Photograph of a wok containing diced red onion and Quorn mince

Dice your pepper (you can find the tutorial here: pepper), then add it to the pan.

Photograph of a wok containing diced red onion, Quorn mince, and diced red pepper

Grate your carrots. (Remember to leave the top on to use as a handle while grating – you can find more tips in last week’s tutorial here.)

Add your grated carrot to the pan, followed by a tin of tomatoes. To make sure you’re not wasting any tomato-y goodness, rinse out the tin with a splash of water.

Photograph of a wok showing mostly grated carrot and chopped tomatoes

Mix everything together, and put the lid on. This helps the pan heat up quicker, and keeps the moisture in.

After 5-10 minutes, add a generous dollop of tomato puree. This makes the sauce richer; if you don’t have tomato puree you can use ketchup instead.

Photograph of a wok containing mixed vegetables and mince, with a roughly tablespoon-sized dollop of tomato puree on top

Your dish is nearly done, so make sure to taste your sauce. If it tastes like it’s lacking something, try adding a little salt or some more tomato puree.

Five minutes before serving, add your frozen peas or spinach to the pan.

Photograph of a wok containing savoury mince

Make sure to mix everything together before serving!

Photograph of a bowl of savoury since on top of pasta, with a sprinkle of cheese on top

This version of savoury mince is perfect with pasta. But if you have any leftovers, it also makes great nachos!

Photograph of a plate of tortilla chips covered in savoury mince and melted cheese

Remember, this recipe is only a base, so feel free to play around with it! Try adding chilli or paprika to spice it up a little, or using some different herbs. You could add a tin of beans along with the peas, either to complement or replace the mince. Or you could try using different vegetables – why not add some mini brocolli fillets, or even try parsnip instead of carrot?

If you make savoury mince with this recipe, I’d love to see a picture of your finished dish!

How to Make a Mild, Creamy Curry (with Rice)

There are a huge range of curries, from countries all over the world! Curries can be hot, mild, rich, creamy, or light. This curry is both light and creamy, with variations to satisfy vegetarians and carnivores!

You will need:

  • a sharp knife
  • a chopping board
  • a wok or deep saucepan with lid
  • a saucepan with lid

and the ingredients (for four people):

  • 1-2 cups rice
  • A little oil
  • 2 medium onions
  • 2-3 carrots
  • ½ a cauliflower
  • frozen peas
  • 2 cans chickpeas
  • coconut milk
  • ½ tsp garlic
  • 1 tsp ginger
  • coriander
  • cumin
  • fenugreek
  • turmeric
  • salt

 

To start, wash your rice and put it on to boil. This will then boil while the curry cooks; you can find more details on cooking rice here.

Place your wok or deep saucepan on a gentle heat. Add a little oil (less than a teaspoon is fine), and dice your onion. (You can find more detailed instructions here: onions)

Add your diced onion to the pan, along with your ginger, garlic, and dried spices. I tend to cook by eye, so it’s difficult for me to give precise measurements for how much to use. A light sprinkling to roughly cover the onions tends to yield good results. Be generous with the coriander, but sparing with the turmeric and fenugreek as these can be bitter if overused. If you don’t have the individual spices, you can just use a generic curry mix.

Photograph of a pan with a layer of diced onion and spices in the bottom

Dice your carrots (instructions here), and add them to the pan. Add enough coconut milk to just barely cover the onions and carrots. Once the pan is boiling, make sure the lid is off so that the sauce will reduce down. (Reduce down is the culinary term for sauces losing water and getting thicker.) There should always be a little liquid left during cooking – if it’s all gone, add a little more milk.

Photograph of a pan with a layer of diced onion and carrot, with a little milk showing through in places

Cut your cauliflower into mini florets (tutorial here), then add them to the pan.

Photograph of a pan with a layer of diced onion, carrot, and cauliflower in the bottom

Drain and rinse your tinned chickpeas.

Five minutes before serving, add your chickpeas and frozen peas to the pan.

Photograph of a pan full of diced onion, carrot, cauliflower, peas, and chickpeas

Just before serving, make sure to taste the sauce. If it tastes like it’s lacking something, try adding a teaspoon of salt. For a creamier sauce, you could add ground cashew nuts; if you want a sweeter curry, try adding dessicated coconut or raisins!

Photograph of a white bowl on a bamboo serving mat, filled with rice and chickpea curry

 

This curry is delicious with just chickpeas, but if you’d rather have meat, chicken also goes well with this recipe. Simply add chunks of chicken (roughly 2cm cubes) along with the onions.

If you make curry with this recipe, I’d love to see a picture of your finished dish!

How to Chop an Onion – 2 Ways to Dice an Onion

If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link) Please remember to give onions special consideration because of their shape, texture, and tendency to make your eyes water!

We’ve been gradually reducing the size of our onions – going from onion chunks (link), to onion slices (link), and now diced onion! Dicing onions is a great way to get a lot of flavour out of them in a short cooking time.

This tutorial contains two different methods to dice an onion. The first method is simpler, but it does take a little time. The second is so fast your eyes barely have time to water, but it is a more advanced technique.

Method 1

Start by chopping your onion into slices. Just follow the tutorial from last month (link), although you can skip cutting the onion into quarters and just slice the halves.

Once you have your slices, lay them down to dice. I like to cut a sort of lazy grid pattern, but you could also cut it into triangles (sort of like a mini pizza; see picture below).

Hand drawing of two onion slices with cutting guidelines (grey dotted lines)

To save time, you can cut through multiple slices at once. I would recommend you start with just one and work your way up slowly to find how many slices you’re comfortable chopping at once. Make sure if you’re stacking slices that you have the largest one on the bottom and the smallest on the top – it’s important that your stack doesn’t fall over during cutting.

 

Method 2

I actually learned this second technique from the anime sweetness & lightning. It’s a little tricky, because it involves breaking my second rule of knife safety (see my earlier post here). But it’s so much faster that I’ve diced onions this way ever since.

To start, remove the skin and top of the onion, but leave the root end on. (This will help the onion stay together as you chop it.) Cut the onion in half.

Hand drawing of half a red onion, peeled but with the root end still attached

Next, cut into the onion towards the root end. You don’t need to cut all the way through, but you’ll need to use your non-knife hand to steady the onion.

Hand drawing of half a red onion with cutting guidelines (grey dotted lines)

Now cut downwards. You don’t need to cut right to the edges, because of the layers in the onion. I usually find just three cuts is plenty.

Hand drawing of half a red onion with cutting guidelines (grey dotted lines)

Finally, cut as if you were slicing the onion. Perfectly diced pieces of onion will simply fall off the end!

Hand drawing of half a red onion with cutting guidelines (grey dotted lines)

As you get towards the end of the onion, you may find that it starts to fall apart a bit. Hold it together if you can, but you can always deal with those parts that do fall off separately.

This technique definitely takes a bit of getting used to, but if you can master it it’s so worth it!

 

Diced onions can be used to add flavour to a huge variety of dishes, including stews, soups, and curries. They’re especially great in dishes where you want a little bit of everything in every spoonful.

You can fry diced onions in about 15-25 minutes, although it rather depends on how soft you like your onions! Onions can be eaten raw, or very well-done, so it’s really a matter of taste.

How to Make Stir-Fry (or should that be Steam-Fry?)

We love stir-fry in our house, in fact it’s kind of the default meal option! Now a proper stir-fry is cooked hot and fast, and preserves a lot of the vitamins and minerals in your food. This dish that we call stir-fry is really more of a steam-fry – it starts with a little frying to really get the flavours going, then gently steams the vegetables in their own moisture.

You will need:

  • a sharp knife
  • a chopping board
  • a wok or deep saucepan with lid

and the ingredients (for four people):

  • a little oil
  • 2 medium onions
  • 2-3 carrots
  • 1 bell pepper
  • beansprouts
  • leafy green vegetable such as baby spinach
  • frozen prawns or unsalted cashew nuts

 

Start by placing your pan on a gentle heat. Add a little oil (less than a teaspoon is fine), and slice your onion. (You can find more detailed instructions here: onions)

Add your onion to the pan, along with any spices you want to use. This recipe gets plenty of flavour from all the lovely veggies, but a little ginger or Chinese five spice is also nice.

Photograph of a wok with a layer of sliced onions, lightly sprinkled with powdered ginger

While your onion is gently frying, cut your carrots into sticks, then add them to the pan. (More detailed cutting instructions here)

Photograph of a wok with a layer of carrot sticks on top of sliced onions

Once you’ve added your carrots, put the lid on so the vegetables can steam. The dish will take about 20 minutes from this point.

Cut your bell pepper into strips (chopping tutorial here), then add them to the pan.

Photograph of a wok with a layer of red pepper strips on top of carrots & onions

While your other vegetables are cooking, check your beansprouts and leafy greens over for any that don’t look tasty.

Five minutes before serving, add your prawns (if you’re using them) and beansprouts to the pan.

Photograph of a wok with a layer of prawns on top of red pepper, carrots & onions

Photograph of a wok with a layer of beansprouts on top of prawns, red pepper, carrots & onions

Finally, add your leafy greens. (You could use frozen peas instead, but they’re harder to pick up with chopsticks!)

Photograph of a wok with a layer of pak choi on top of beansprouts, prawns, red pepper, carrots & onions

The stir-fry is cooked when the greens wilt down ever so slightly, and turn a brighter shade of green – this usually takes less than 5 minutes.

Photograph of a wok with a layer of pak choi on top of beansprouts, prawns, red pepper, carrots & onions

Stir everything together before serving. If you’re using cashew nuts instead of prawns, add them now.

Photograph of white bowl filled with stir-fried vegetables and cashew nuts on egg noodles

This dish looks like a rainbow on a plate! I like it with rice or noodles, but it’s also delicious just as is. Serve with soy sauce; you can add some during cooking but I think it’s nice to let everyone season to their own tastes.

If you want a sweeter dish, try adding a tin of pineapple along with the beansprouts. And if you fancy a little chilli kick, some sweet chilli sauce goes beautifully!

If you make stir-fry with this recipe, I’d love to see a picture of your finished dish!

How to Chop an Onion – into slices

If you haven’t already, please make sure you’re familiar with basic knife safety before starting this tutorial. (link) Please remember to give onions special consideration because of their shape, texture, and tendency to make your eyes water!

The chunks of onion from our previous tutorial (link) are great for slow-cooking, but if you want fried onions then I like slices best.

Hand drawing of a brown onion showing cutting guidelines (grey dotted lines)

 

 

 

 

Just like before, we want to take off the skin, top and bottom from the onion. You can start in the exact same way – chop off the root and the top of the onion, making sure to keep your fingers out of the way.

(For slices, you might actually want to leave the root end on for now – try it both ways and see which you prefer!)

 

 

Once you have a flat surface at one end of the ball, you can rest it there to cut downwards, slicing your onion in half. Then deal with each half in turn, starting with a cut right down the middle.

Hand drawing of a red onion showing a single cutting guideline right down the middle (grey dotted line)

When you’re chopping onions, it’s a lot easier and quicker to work with if all the layers stay stuck together. So, when you’re slicing, work from the thin end(s) into the middle. And if you need to turn the onion around to get to the other end with your dominant hand, try turning the chopping board instead.

Hand drawing of a red onion showing cutting guidelines (grey dotted lines)

 

 

 

Although very thin slices of onion are so impressive (I’ve always loved watching chefs cut off super thin slices at top speed!), slices about half a centimeter (1/4 of an inch) thick are great for everyday cooking.

 

 

 

 

These onion slices take about 15-25 minutes to fry, although it depends how soft you like your onions! Onions can be eaten raw, or very well-done, so it’s really a matter of taste. They’re a great accompaniment to fried meats like sausages or burgers, or (my personal favourite) fish. And they’re a great source of flavour in a stir-fry, which we’re working towards this month!

How to Make Pot Roast Vegetables

Whether you’re making Sunday lunch, Christmas dinner, or just a warm winter treat, pot roast vegetables are melt-in-the-mouth delicious!

You will need:

  • a sharp knife
  • a chopping board
  • an oven-proof dish
  • an oven
  • oven gloves

and the ingredients (for four people):

  • 4 medium carrots (about the length of your hand)
  • 2 medium onions
  • 4 potatoes (about the size of your fist)
  • ½ large or 1 small swede
  • 1 large or 2 small sweet potatoes
  • 1-2 parsnips
  • dried mixed herbs
  • salt
  • oil

 

Start by turning on your oven to Gas Mark 4, 180° (160° fan).

Chop your carrots, onions, potatoes, and swede into chunks. (You can find more detailed instructions here: carrots, onions, potatoes, swede)

Put your chopped vegetables into your oven-proof dish.

Photograph of an orange oven dish filled with chopped carrot, onion, potato, and swede

Add salt, oil, and herbs to the dish. You just need to cover the vegetables in the dish, like in the picture below.

Pot Roast Vegetables 2

Stir or shake your seasonings and vegetables together. Photograph of an orange oven dish filled with chopped carrot, onion, potato, and swede, lightly coated in herbs and oil

Place the lid on your dish and put it into the oven. It will take about two hours to cook from here.

Chop your sweet potato and parsnip into chunks. (More detailed instructions here: sweet potato, parsnip)

After your dish has been cooking for about an hour, add your sweet potato and parsnip chunks. Give your veggies another good stir or shake together, but be careful – it’s hot!

Photograph of an orange oven dish filled with chopped carrot, onion, potato, swede, parsnip, and sweet potato, lightly coated in herbs and oil

After another hour in the oven, your dish will be ready to serve! Serve it alongside whatever source of protein you fancy – it goes fantastically with a huge range of meat and veggie options!

Photograph of a brown serving dish filled with roasted carrot, onion, potato, swede, parsnip, and sweet potato

You can roast a huge variety of vegetables, this recipe is just the start! Feel free to play with the seasonings too – try adding pepper, or using sage, rosemary and thyme instead of a pre-made mix of dried herbs.

If you make pot roast vegetables with this recipe, I’d love to see a picture of your finished dish!

How to Make Sausage Casserole

Casserole is one of my favourite winter dishes. It does take a couple of hours in the oven, but it doesn’t take much preparation. This is a good, basic recipe to get you started with casseroles.

You will need:

  • a sharp knife
  • a chopping board
  • an oven-proof dish
  • a measuring jug
  • a kettle
  • an oven
  • oven gloves

and the ingredients (for four people):

  • 4 medium carrots (about the length of your hand)
  • 2 medium onions
  • 4 potatoes (about the size of your fist)
  • 1 large or 2 small sweet potatoes
  • 8 sausages (meat or vegetarian)
  • stock cube
  • frozen peas (I like petits pois)

 

Start by turning on your oven to Gas Mark 4, 180° (160° fan).

Chop your carrots, onions, and potatoes into chunks. (You can find more detailed instructions here: carrots, onions, potatoes)

Boil the kettle and make up about half a litre of stock. Different stock cubes vary, so make sure to read the instructions!

Put your chopped vegetables, and meat sausages if you’re using them, into your oven-proof dish. Pour in the stock. Your vegetables and sausages should be more or less covered by the liquid. If they’re not, add a little more hot water from the kettle.

Photograph of a glass dish filled with chopped onions, carrots, and potatoes, and sausages. The ingredients are mostly covered by liquid.

Place the lid on your dish and put it into the oven. It will take about two hours to cook from here. Because of all the liquid, casserole is unlikely to burn. It’s best to stay where you can smell it, but you don’t need to watch it the whole time.

Chop your sweet potato into chunks. (More detailed instructions here: sweet potato)

After your dish has been cooking for about an hour, add your sweet potato chunks.  If you’re using vegetarian sausages add these too. You can stir everything together if you want, but be careful – it’s hot!

Photograph of a glass dish filled with cooked chopped sweet potato, onions, carrots, and potatoes, and sausages. The level of liquid is lower than in the first photo.

About five minutes before you want to serve your dish, take it out of the oven and stir in the frozen peas. The peas will cook from the heat in the dish, and then you’re ready to serve!

Photograph of a brown dish filled with sausage casserole, on a brown plate with a brown bread roll.
Sausage casserole is a complete meal by itself, but it also goes great with a nice brown bread to soak up all the gravy!

You can create a lot of yummy variations on a good sausage casserole. You can add all sorts of different root vegetables, herbs such as sage or rosemary, and spices such as paprika. You might also want to add salt – I haven’t included any in this recipe because the stock and sausages can be salty enough by themselves.

If you make sausage casserole with this recipe, I’d love to see a picture of your finished dish!