Name: Classic mince on toast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Ingredients: 2 carrots; 1 large onion, chopped; 1 large swede; 1 large parsnip; 2 clove garlic; 50 gram butter; 1 kilogram beef mince (not too lean, fat equals flavour); 100 gram tomato paste; 1 litre chicken stock; 80 millilitre dark soy sauce; water; salt and pepper; fresh thyme; fresh parsley; To serve; toasted vogel's bread; 1 poached egg; parmesan shavings; watercress

Classic mince on toast

Please note this recipe serves eight or perhaps 10 on toast. We recommend you make a bigger batch and freeze what you don’t need for next time.

Serves 8

Prep

15M

Cook

30M

Total

45M

Ingredients

2 carrots

1 large onion, chopped

1 large swede

1 large parsnip

2 clove garlic

50 gram butter

1 kilogram beef mince (not too lean, fat equals flavour)

100 gram tomato paste

1 litre chicken stock

80 millilitre dark soy sauce

water

salt and pepper

fresh thyme

fresh parsley

To serve

toasted vogel's bread

1 poached egg

parmesan shavings

watercress

Method

Classic mince on toast

1.Peel and dice the vegetables into large pieces, then peel and crush garlic.

2.Heat butter in a large saucepan. When it is foaming and nut brown in colour, add the garlic and mince, and cook until all moisture has reduced or evaporated.

3.Add the vegetables, tomato paste, stock and dark soy. Use less soy at first and add more according to taste when finished.

4.If necessary, add some water to just cover the vegetables and mince. Bring to the boil, then simmer until the vegetables are tender and liquid has reduced.

5.With a masher, mash the mince and vegetables together. This will help thicken the mince and create a full savoury flavour.

To serve

6.Adjust seasoning and add some chopped thyme and parsley before serving on hot, buttered Vogel’s toast, topped with a poached egg, parmesan shavings and watercress.