Spaghetti with garlic butter, bacon and prawns

• 60g unsalted butter, softened
• 2 garlic cloves, crushed
• 2 tsp lemon juice
• 1/4 cup chopped basil, plus extra to serve
• 400g spaghetti
• 1 tbs olive oil
• 4 bacon rashers, chopped
• 500g green prawn meat, roughly chopped

Method

1. Pound butter, garlic, lemon and basil in a mortar and pestle (or mash with a fork in a bowl) to combine well. Set aside.
2. Cook pasta in a large pan of boiling salted water to packet instructions.
3. Meanwhile, heat oil in a large, deep frypan over medium heat. Cook bacon, stirring, for 4-5 minutes until starting to crisp. Remove and drain on paper towel.
4. Return pan to heat and melt half the butter. Add prawns and stir for 2-3 minutes until just cooked. Drain pasta, then add to frypan with bacon and remaining butter. Toss, season and serve with extra basil.

Lamb & rosemary pies

Makes

4

Ingredients

• 3 sprigs rosemary
• 2 tablespoons olive oil
• 600g diced lamb leg, cut into 2cm pieces
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, peeled, diced
• 2 tablespoons plain flour
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 1 1/2 cups beef stock
• olive oil cooking spray
• 2 sheets frozen ready-rolled puff pastry, partially thawed
• 1 egg, lightly beaten

Method

1. Remove leaves from 2 rosemary sprigs. Cut remaining sprig into 4. Set aside. Heat oil in a saucepan over medium-high heat. Add lamb. Cook, stirring often, for 5 minutes or until browned. Remove to a plate.
2. Add onion, garlic, carrot and rosemary leaves to pan. Cook, stirring, for 5 minutes or until tender. Add flour. Cook, stirring, for 2 minutes. Combine tomato paste, wine and stock in a jug. Add to pan. Cook, stirring, until sauce comes to the boil. Return lamb to pan. Reduce heat to medium-low. Cook, uncovered, for 30 minutes or until lamb is tender. Set aside to cool.
3. Preheat oven to 200°C. Spray four 3/4-cup capacity Texas muffin holes with oil. Cut two 15cm rounds and two 9cm rounds from each pastry sheet. Use large rounds to line muffin holes. Fill with lamb mixture. Brush edges with water. Top with remaining pastry rounds. Press edges to seal. Brush tops with egg. Press in rosemary sprigs.
4. Bake for 30 minutes or until golden. Cool for 5 minutes. Run a knife around pie edges to loosen. Remove from pan. Serve.

Notes & tips

• To freeze: Allow to cool for 30 minutes. Place, in a single layer, in an airtight container. Freeze for up to 6 weeks.

Mongolian style stir fry

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1kg lamb eye of loin (backstraps), thinly sliced across the grain
• 2 tbs soy sauce
• 2 tbs black bean sauce
• 1 tbs rice wine vinegar
• 2 garlic cloves, crushed
• 1 tsp finely grated fresh ginger
• 1/2 tsp Chinese five spice powder
• 2 tbs peanut oil
• 1 bunch spring onions, trimmed, thinly sliced crossways
• 125ml (1/2 cup) beef stock
• 1 tbs soy sauce, extra
• 1/2 tsp sesame oil
• 1 tsp cornflour
• 1 tsp water
• 4 green shallots, ends trimmed, thinly sliced diagonally
• Steamed long-grain rice, to serve

Method

1. Combine lamb, soy sauce, black bean sauce, rice wine vinegar, garlic, ginger and Chinese five spice in a large bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate. (To freeze, see below.)
2. Heat 1 tsp of the oil in a wok or frying pan over high heat. Add one-quarter of the lamb mixture and stir-fry for 3 minutes or until brown. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining lamb mixture, in 3 more batches, adding 1 tsp of oil and reheating between batches.
3. Heat remaining oil in the wok. Add the spring onion and stir-fry for 2 minutes or until soft. Add lamb, stock, extra soy sauce and sesame oil. Bring to the boil.
4. Combine the cornflour and water in a bowl. Add to the lamb mixture and cook, uncovered, stirring occasionally, for 3 minutes or until sauce thickens slightly. Stir through half the shallots.
5. Place in a serving bowl and sprinkle with remaining shallots. Serve with steamed long-grain rice, if desired.

Notes & tips

• To freeze (for up to 3 months): Place lamb mixture in an airtight container. Label, date and freeze.
• To thaw: Place in the fridge for 8 hours.

Traditional lasagne

Made with traditional bolognese, this lasagne is as authentic as it gets.

Preparation Time

45 - 70 minutes

Cooking Time

85 minutes

Ingredients (serves 10)

• 2 tbs olive oil
• 2 carrots, peeled, finely chopped
• 1 onion, finely chopped
• 1 large celery stick, finely chopped
• 2 garlic cloves, thinly sliced
• 450g veal mince
• 450g pork mince
• 125ml (1/2 cup) white wine
• 1 tbs tomato paste
• 1 x 700g btl passata (tomato pasta sauce)
• 1 x 400g can diced tomatoes
• 1 chicken stock cube
• 1 sprig fresh continental parsley
• 1 dried or fresh bay leaf
• 1/2 tsp sugar
• 100g (1 cup) coarsely grated mozzarella
• 70g (1 cup) coarsely grated parmesan
• 1 x 250g pkt Barilla La Collezione dried lasagne sheets
• 1 egg, lightly whisked

• Besciamella (bechamel sauce)

• 1L (4 cups) milk
• 1/2 brown onion
• 2 sprigs fresh continental parsley
• 2 dried or fresh bay leaves
• 6 whole black peppercorns
• 50g butter
• 50g (1/3 cup) plain flour
• 40g (1/2 cup) coarsely grated parmesan
• Pinch of freshly grated nutmeg
• White pepper

Method

1. Heat the oil in a large saucepan over medium heat. Add the carrot, onion, celery and garlic and cook, stirring occasionally, for 5 minutes or until soft.
2. Increase heat to high. Add the combined mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
3. Add the wine and cook, stirring, for 3 minutes. Stir in the tomato paste. Add the passata, tomato, stock cube, parsley, bay leaf and sugar. Season with salt and pepper. Bring to a simmer and cook for 40 minutes or until the sauce thickens.
4. Meanwhile, to make the besciamella, place the milk, onion, parsley, bay leaves and peppercorns in a large saucepan over medium heat. Bring just to a simmer. Set aside for 10 minutes to infuse. Strain the milk mixture through a fine sieve into a large heatproof jug. Discard the onion, parsley, bay leaves and peppercorns.
5. Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of pan. Remove from heat. Gradually pour in half the milk, whisking constantly until smooth. Gradually add the remaining milk, whisking until smooth. Place over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Stir in the parmesan. Taste and season with nutmeg, salt and white pepper.
6. Preheat oven to 200°C. Combine the mozzarella and parmesan in a small bowl. Spread 3/4 cup of mince mixture over the base of a 2.5L (10-cup) capacity ovenproof dish. Top with one-fifth of the lasagne sheets, 3/4 cup of mince mixture and 1/2 cup of besciamella. Sprinkle with 1/4 cup of mozzarella mixture and 1 tablespoon of egg. Top with one-quarter of the remaining lasagne sheets and press down gently. Continue layering with remaining mince mixture, besciamella, mozzarella mixture, egg and lasagne sheets, finishing with mozzarella mixture.
7. Bake in oven for 30 minutes or until golden. Set aside for 15 minutes to stand. Cut into portions and serve.

Family mince pie

Ingredients (serves 4)

• 2 sheets frozen ready-rolled puff pastry, partially thawed
• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 2 small carrots, peeled, finely chopped
• 1 garlic clove, crushed
• 100g button mushrooms, thinly sliced
• 1/2 teaspoon dried mixed herbs
• 600g beef mince
• 1/2 cup dry red wine
• 2 tablespoons beef gravy powder
• 1 egg, lightly beaten

Method

1. Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 20cm (base) round glass or ceramic pie dish. Line base and side with 1 pastry sheet. Trim excess. Place dish on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 18 to 20 minutes or until edges are light golden. Remove weights and paper.
2. Meanwhile, heat oil in a saucepan over medium-high heat. Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add mushroom and herbs. Cook, stirring, for 5 minutes or until mushroom has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 5 minutes or until liquid has almost evaporated.
3. Combine gravy powder and 1 1/2 cups cold water in a jug. Add to pan. Increase heat to high. Bring to the boil. Cook, stirring, for 1 to 2 minutes or until thickened. Spoon into pastry case. Top with remaining pastry. Press edges to seal. Trim excess. Cut a small cross in the centre of pie top. Brush top with egg. Bake for 30 minutes or until golden. Stand for 5 minutes. Serve.

Notes & tips

• To freeze: Set aside to cool. Wrap in plastic wrap. Freeze for up to 1 month.
• To cook: Thaw in fridge overnight. Preheat oven to 200°C/180°C fan-forced. Remove plastic wrap. Cover with foil. Bake for 25 minutes or until heated through.

Cranberry and white chocolate biscuits

Preparation Time

45 minutes

Cooking Time

20 minutes

Makes

72

Ingredients

• 500g butter, at room temperature, chopped
• 215g (1 cup) caster sugar
• 1 x 395g can sweetened condensed milk
• 750g (5 cups) self-raising flour
• 1 x 170g pkt craisins (dried cranberries)
• 200g white chocolate, finely chopped

Method

1. Preheat oven to 180°C. Line 3 baking trays with non-stick baking paper.
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
3. Add the condensed milk and flour to the butter mixture. Stir to combine. Stir in the craisins and chocolate.
4. Divide the dough into 2 equal portions. Roll tablespoonfuls of 1 portion into balls. Divide among the prepared trays, allowing room for spreading. Use the palm of your hand to flatten slightly. Bake in oven, swapping trays halfway through cooking, for 8-10 minutes or until light golden. Set aside on the trays for 3 minutes to cool before transferring to a wire rack to cool completely.
5. Repeat with remaining dough portion.

Beef stroganoff

Preparation Time

15 minutes

Cooking Time

60 minutes

Ingredients (serves 4)

• 500g beef strips
• 2 tsp butter
• 1 small brown onion, halved, thinly sliced
• 1 garlic clove, crushed
• 2 tsp sweet paprika
• 250g button mushrooms, sliced
• 250ml (1 cup) hot water
• 1 beef stock cube, crumbled
• 1 tbs Worcestershire sauce
• 1 tbs tomato paste
• 300g (1 1/2 cups) white long-grain rice
• 85g (1/3 cup) sour cream
• 1 tbs coarsely chopped fresh continental parsley

Method

1. Heat a large non-stick frying pan over high heat. Add half the beef and cook, stirring, for 3 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining beef.
2. Melt butter in same pan over medium-high heat until foaming. Add the onion, garlic and paprika and cook, stirring, for 5 minutes or until onion softens. Add the beef, mushrooms, hot water, stock cube, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes or until beef is tender. (To freeze, see note.)
3. Meanwhile, cook rice in a saucepan of salted boiling water following packet directions until tender. (To freeze, see note.)
4. Stir sour cream into beef mixture until just combined. Remove from heat.
5. Place rice in a serving bowl and top with beef stroganoff and parsley.

Notes & tips

• To freeze beef (up to 3 months): Cool beef mixture to room temperature. Divide into individual serves and place in small containers. Label, date and freeze.to freeze rice (up to 2 months): Cool rice to room temperature. Divide into individual serves and place in small containers. Label, date and freeze.

Beef and vegetable pasties

To freeze pasties, place in a single layer in an airtight container. Freeze for up to 3 months. Defrost in fridge the night before serving.

Makes

16

Ingredients

• 1 tablespoon olive oil
• 1 small brown onion, finely chopped
• 400g lean beef mince
• 1 medium desiree potato, peeled, cut into 1cm cubes
• 1 small carrot, peeled, cut into 1cm cubes
• 2 teaspoons chopped fresh thyme leaves
• 1/2 cup barbecue relish
• 2 tablespoons worcestershire sauce
• 1 cup salt-reduced beef stock
• 1/2 cup frozen pea and corn mix
• 4 sheets ready-rolled shortcrust pastry, partially thawed
• 1 egg, lightly beaten
• 1 1/2 teaspoons sesame seeds
• 1 teaspoon poppy seeds
• tomato sauce, to serve

Method

1. Heat oil in a large saucepan over high heat. Add onion. Cook for 5 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned and cooked through. Add potato, carrot, thyme, relish and worcestershire sauce. Stir to coat.
2. Add stock. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until vegetables are tender and liquid has almost evaporated. Stir in pea mixture. Remove from heat. Set aside for 30 minutes to cool.
3. Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Using a 12cm cutter, cut 4 rounds from each pastry sheet. Spoon 1/4 cup mince mixture onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges together to seal and form frills.
4. Place pasties on prepared trays. Brush with egg. Sprinkle with poppy seeds. Bake for 30 to 35 minutes or until golden.

Chargrilled lamb & couscous with vegetables

NB Diabetes friendly

• 1 cup couscous
• 1 cup salt reduced chicken stock
• 2 x 425g cans chickpeas, rinsed, drained
• 50g roasted red capsicum, cut into strips
• 50g chargrilled eggplant, cut into strips
• 1/3 cup flat-leaf parsley leaves, chopped
• 1/3 cup coriander leaves, chopped
• 1 lemon, rind finely grated, juiced
• olive oil cooking spray
• 320g lamb loin fillets, trimmed
• 2 tablespoons balsamic vinegar

Method

1. Place couscous in a large, heatproof bowl. Combine 3/4 cup water and 1/2 cup stock in a saucepan. Bring to the boil. Pour over couscous. Cover and set aside for 3 to 4 minutes or until liquid is absorbed. Use a fork to separate grains. Add chickpeas, capsicum, eggplant, parsley, coriander, lemon rind and 2 tablespoons lemon juice. Season with salt and pepper. Toss to combine. Cover and set aside.
2. Spray a non-stick frying pan with oil and heat over medium-high heat. Season lamb with pepper. Add to pan and cook for 3 minutes each side for medium or until cooked to your liking. Transfer to a plate. Cover loosely with foil and set aside for 5 minutes to rest. Increase heat to high and add vinegar and remaining stock. Cook for 4 to 5 minutes or until sauce reduces and thickens. Stir in any juices from lamb.
3. Divide couscous between serving plates. Thinly slice lamb and arrange over couscous. Pour over balsamic sauce. Serve.

Indian Spiced Lamb Rissoles

1 x 3 second spray Always Fresh Olive Oil Extra Virgin Olive Oil Spray
400 g extra lean lamb mince
2 slice white bread, made into breadcrumbs
1/2 medium onion, grated
2 clove garlic, crushed
2 tbs curry paste, (korma)
1 whole whole egg, lightly beaten
1/2 cup fresh mint, chopped
1/2 cup fresh coriander, chopped
2/3 cup skim plain yoghurt
100 g baby spinach leaves
1 whole cucumber, halved, thinly sliced
240 g turkish bread, (4 x 60g pieces), toasted

Combine mince, breadcrumbs, onion, garlic, curry paste, egg and half of the mint and coriander in a large bowl. Season with salt and pepper. Using clean hands, mix until well combined. Roll the mixture into 16 balls and flatten slightly between hands. Tranfer the rissoles to a plate, then cover with plastic wrap and refrigerate for 30 minutes if time permits.


Meanwhile to make dip, combine yoghurt, remaining garlic and herbs in a medium size bowl. Season to taste with salt and pepper. Refrigerate until ready to use.


Place a large non-stick frying pan over medium-high heat. Spray with oil and cook the rissoles in 2 batches for approximately 5 minutes each side, or until golden and cooked through. Set aside.


Serve rissoles with Turkish toast, yoghurt sauce, sliced cucumber and baby spinach leaves.

Prawn & Chilli Risotto

4 cups chicken stock
1 onion finely chopped
1 long red chilli finely chopped
2 crushed garlic cloves
1.5 cups aborio rice
400g can diced tomatoes
16 peeled tails intact large green prawns
2 tsp portugese seasoning
1 bunch rocket
1tsp finely grated lemon rind.

1. make up your chicken stock

2. heat a large heavy based saucepan over a med heat, spray with oil. Add onion, chilli and garlic, and cook stirring occassionaly for 5 mins. Add rice and cook for a further minute.

3. Add the tomatoes and stir to combine. Start adding a cupful of hot stock at a time, stirring until combined and being sure that each addition of stock is absorbed before you add more. Continue adding stock for about 20 mins or until the rice is al dente and creamy.

4. meanwhile toss the prawns in the seasoning to coat. heat a large non stick frying pan over high heat, spray with oil. add prawns and cook for 2 mins or until cooked. set aside.

5. when rice is ready, set aside, remove from heat, stir in rocket and lemon rind, season with S&P. Cover and stand 3 mins to allow flavours to develop. Serve rice then prawns on top.

Garlic prawn, lemon and fetta spaghetti

• 400g dried spaghetti pasta
• 1/4 cup olive oil
• 1 red onion, finely chopped
• 20 (500g) green king prawns, peeled (tails intact), deveined
• 3 garlic cloves, finely chopped
• 1/2 cup dry white wine
• 1 teaspoon finely-grated lemon rind
• 2 tablespoons lemon juice
• 1 cup roughly-chopped fresh flat-leaf parsley leaves
• 125g reduced-fat feta cheese, crumbled crusty bread, to serve

Method

1. Cook pasta in a large saucepan of boiling water, following packet directions, until tender.
2. Meanwhile, heat 1 tablespoon oil in a large, non-stick frying pan over medium-high heat. Add onion. Cook, stirring, for 3 minutes or until tender. Add prawns and garlic. Cook, stirring, for 2 minutes or until prawns are just pink. Add wine. Bring to the boil. Simmer, uncovered, for 1 minute or until prawns are just cooked through. Remove from heat. Add lemon rind and juice.
3. Drain pasta. Return to pan over low heat. Add prawn mixture, remaining oil, parsley and feta. Season with pepper. Toss to combine. Serve with crusty bread.

Lemon meringue slice

Makes 16

Ingredients
3 x 90g packets coconut macaroon biscuits (base can also be made from shortcrust pastry)
125g butter, melted
395g can sweetened condensed milk
2 lemons, rind finely grated, juiced
2 eggs, separated
1/2 cup caster sugar
1 1/2 cups desiccated coconut

Method

Grease and line a 3cm deep, 16cm x 26.5cm (base) lamington pan. Place biscuits into a food processor. Process to fine crumbs. Transfer to a bowl. Add butter. Stir until combined.
Using your fingertips, press crumb mixture over base of prepared pan. Refrigerate for 30 minutes or until set.

Combine sweetened condensed milk, lemon rind, 1/2 cup lemon juice and egg yolks. Pour over biscuit base.

Preheat oven to 180°C. Using an electric mixer, beat eggwhites to soft peaks. Add sugar, 1 tablespoonful at a time, continuing to beat until meringue is thick and glossy. Fold through coconut. Spread over lemon mixture. Bake for 25 minutes or until golden. Allow to cool in pan.

Cut into squares. Serve.

Creamy Spinach and Mushroom Pasta

Ingredients
300g dried penne or pasta of your choice (I use tri-coloured spirals)
2 tbsp olive oil
250g sliced mushrooms
1 tsp dried oregano
275ml vegetable stock
1 tbsp lemon juice
6 tbsp cream cheese
200g frozen spinach leaves
salt and pepper

cool pasta in a large pan of lightly salted boiling water, Drain, reserving 175ml of the cooling liquid

meanwhile heat the oil in a large, heavy-based frying pan over medium heat, add the mushrooms and cook, stirring frequently for 8 minutes or until almost crisp, Stir in the oregano, stock and lemon juice and cook for 10-12 minutes, or until sauce is reduced by half

stir in the cream cheese and spinach and cook over medium-low heat for 3-5 minutes. Add the reserved cooking liquid, then the cooked pasta. Stir well, season to taste with salt and pepper and heat through gently before serving.

Vegetable and ham fritters

Serves 4

1 sml carrot
1 sml zucchini
1/4 cup frozen corn kernels
1 tbsp chopped flat leaf parsley
1/3 cup grated cheddar cheese
50g shaved ham, chopped
1/2 cup plain flour
3 tsp vege oil

1. Combine carrot, zucchini, corn, parsley, cheese, ham, eggs and flour in a bowl.

2. Heat 1 tsp oil in a frying pan over medium heat. Add 1/4 cup carrot mix. Using a spatula, flattern. Repeat to make two more fritters. Cook 2 mins each side.

3. Repeat with remaining oil and carrot mix to make 8 fritters.

Crunchy baked chickpeas

Makes 1 cup

400g can chickpeas, drained and rinsed
1/2 teaspoon sea salt
2 tsp sweet paprika
1 1/2 tsp ground cumin
2 tsp mild curry powder

1. Preheat oven to 150 fan forced, line a tray with baking paper

2. Place chickpeas on tray, sprinkle with spices. Roast chickpeas 1 hour or until golden.

3. Store in an airtight container.

Chickpea, haloumi and rocket salad

Serves 4

1 1/2 tbsp lemon juice
1 tbsp olive oil
200g green beans, cut into 4cm lengths
400g can chickpeas, drained and rinsed
pinch of chilli flakes
1 1/2 tsp ground coriander
250g haloumi cheese, thinly sliced
100g baby rocket
50g baby spinach
12 sundried tomatoes

1. Place lemon juice and 2 tsp oil in a screw top jar. Season with s&p and shake.

2. Cook beans in a saucepan of boiling water 1-2 mins then refresh under cold water. Drain.

3. Heat remaining oil in frypan, add chickpeas and cook 2-3 mins. Add coriander and chilli. Cook 1-2 mins and transfer to bowl.

4. Cook haloumi 1-2 mins each side.

5. Place rocket, spinach, tomato, beans and haloumi in a bowl with chickpeas. Add dressing.

Potato and avocado salad with mixed herb dressing

Serves 6

1kg golden delight potatoes, peeled, cut into wedges
1 large avocado, sliced
3 celery stalks, trimmed and thinly sliced
2/3 cup roughly chopped walnuts

Dressing

1/4 cup olive oil
2 tbsp white wine vinegar
2 tbsp chopped fresh mint leaves
2 tbsp chopped fresh chives
2 tbsp drained capers, chopped
1 garlic clove crushed
1/4 cup chopped flat leaf parsley

1. Cook potato in a large saucepan of boiling, salted water for 8-10 mins or tender. Refresh under cool water. Cool 20 mins.

2. Make dressing - place oil, vinegar, parsley, mint, chives, capers and garlic in a bowl and mix.

3. Place potato, avocado, celery and walnuts in a bowl. Drizzle with dressing.

NB Can serve this dressing with prawns, fish or BBQ chicken

Kel M's Butter Cream Icing

125g butter
500g icing sugar
food colouring
a couple of tablespoons hot water
1 tsp vanilla essence

Cream the butter & essence until smooth. Gradually add icing sugar, adding water when you need it. Remember you want a good piping consistency - too firm & it won't pipe, too soft and it will flop over

Gnocchi Pie

olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
250g mince
2 celery stalks, cut into cubes
2 small carrots, cut into cubes
2 tbs tomato paste
1/2 cup beef stock
1 can crushed tomato
1 packet potato gnocchi
Herbs, to taste
Grated cheese

Preheat oven to 200°C. Heat oil in pan over medium-low heat. Add onion and garlic and herbs and cook for 5 minutes or until soft.

Add mince, celery and carrot, increase heat to high and cook, stirring, for 10 minutes or until meat browns.

Add stock, bring to the boil, then reduce heat to medium and simmer for 3-5 minutes until liquid has almost evaporated.

Add tomato and tomato paste. Simmer over medium-low heat for 15-20 minutes until the sauce has thickened. Transfer to a baking dish.

Wash pot and return to stove. Use it to cook gnocchi according to instructions. Drain.

Top tomato mixture with a single layer of the gnocchi, cover with cheese and herbs, then bake for 12-15 minutes until golden.