BCEC at Home
Our award-winning Executive Chef David Pugh has offered to provide a little comfort and hopefully pleasure, while we are all bunkered down at home with some quarantine baking. David has selected some simple recipes using items from the pantry and freezer, making dishes that can be stretched into several meals or handy for leftovers.
David’s recipes
Ingredients
- 500g beef mince
- 1 medium brown onion, finely diced
- 1 medium carrot, finely diced
- 2 cloves of garlic, crushed
- 400g tin chopped tomato
- 1 tbs tomato paste
- 2 tbs olive oil
- 1 tsp dried mixed herbs
Method
- In a large heavy-based saucepan add 1 tbs olive oil. Then fry off the mince until nicely browned. Remove from the pan and place in a bowl.
- Add 1 tbs olive oil to pan and add onion, carrot and garlic. Cook for 3-4 minutes.
- Add tomato paste, cook for 1 minute then add chopped tomato. Simmer and add mince. Season to taste.
- Cook for 25 mins on low heat.
TIPS
- For those with a herb garden — basil, oregano, thyme, parsley and sage will give a more aromatic flavour
- Ideal for lasagne, moussaka and bolognese
- Add a stock cube to boost flavour
Ingredients
- 1 whole butternut pumpkin, peeled and cut in 2cm pieces
- 1 brown onion, sliced
- 1 litre vegetable OR chicken stock
- 3 garlic cloves
- 100ml pouring cream
Method
- Place the pumpkin, onion, stock and garlic into a large pot.
- Bring to a simmer. Cover and cook for a further 40 minutes.
- Use a stick blender to combine and add cream. Season to taste.
- Serve with warm crusty bread.
TIPS
- Pumpkin can be substituted or bulked up with sweet potato, carrot, potato or even cauliflower.
- Add a tsp of a fragrant spice or a dessert spoon of soy or oyster sauce to give an earthy flavour.
- You can turn this into a more substantial meal with either shredded leftover roast chicken, sliced sausage, chickpeas or rice.
For an easy dessert before that evening walk, add a nip of your favourite liqueur over a good vanilla bean ice cream with a chilled espresso poured on top.
