Marcus Beam serves up three minced pork dishes for under a tenner. He makes pork linguine bolognese, pork cottage pie with sweet potatoes and celeriac mash, and pork chilli.
The base ingredients for the mince are: 1.5 kilo pork mince, 1 tbsp Olive or Rapeseed oil, 2 Large onions (peeled and finely diced), 2 cloves garlic finely chopped, 2 carrots finely chopped, 2 x 400g tins chopped tomatoes, 2 tbsp tomato puree, 2 tbsp Worcester sauce and 300ml chicken stock.
To prepare the basic dish, put a large pan on the heat, add the olive oil, then add the onion, garlic & carrot, stir for a minute until soft then add the mince. Keep cooking the mince until sealed and just brown then add the chopped tomatoes, puree, Worcester sauce & stock. Simmer for about 20-30 minutes, season with salt and pepper to taste. If you want it a little thicker simmer for a bit longer if it’s a bit think let down with a little water.
Once the mix is done, portion into three separate tubs and refrigerate for 3-4 days, or freeze down.