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Fruity mince

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Adding fruit to mince makes this dish really tasty and a little different.
Serves
1
Prep
15 minutes
Cook
20 minutes
Each 414g serving contains (excludes serving suggestion)
KCal
290
Carbs
31.80g
Fibre
7.70g
Protein
19.00g
Fat
7.90g
Saturates
2.80g
Sugars
26.80g
Salt
0.40g
Portion Fruit & Veg
2
Ingredients
Ingredients
100g butternut squash, cut into small chunks
25g green beans, halved
1 small onion, finely chopped
75g pork mince
200g can chopped tomatoes
1 tbsp tomato puree
1 tbsp sultanas
1 tsp mixed herbs
few drops Tabasco (optional)
2 tbsp gluten-free stock
freshly ground black pepper
Method
  1. Bring a small pan of water to the boil, add the butternut squash and green beans, and simmer for 5 minutes. Drain.
  2. Place the onion and mince in a non-stick pan, and fry for 4–5 minutes, until the mince is browned.
  3. Add the remaining ingredients, including the butternut squash and beans, bring to the boil and simmer for 10 minutes. Season well and serve with wholegrain rice.
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.
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