Bonfire Night Mince

Serves 4

½  butternut squash

500g Oving Dexters minced steak

1 onion, finely chopped

1 clove of garlic, finely chopped

1 tsp ground cumin

1 tsp ground coriander

1 tsp mild chilli powder

3 tsp smoked paprika

2 tbsp Worcestershire sauce

2 tbsp tomato puree

400g tin of chopped tomatoes

Salt and pepper

1. Preheat the oven to 190C, 375F, Gas mark 5
2. Cut a butternut squash into quarters lengthways, remove the seeds and place on a baking sheet, season with salt and pepper and bake in the oven for45 minutes. (You’ll only need half a squash for this recipe you can use the other half to make a delicious soup by adding some vegetable stock and liquidising it).
3. Meanwhile, put the Oving Dexters minced steak in a large frying pan and cook over a medium heat until browned.
4. Drain any excess fat and then add the chopped onion and garlic and cook for3 – 4 minutes.
5. Add the cumin, coriander, chilli powder and paprika and cook for1-2 minutes.
6. Mix the Worcestershire sauce and the tomato puree with 200ml of hot water and add it to the frying pan.
7. Add the tin of chopped tomatoes and season with salt and pepper.
8. Turn the heat down and simmer until the squash has finished cooking.
9. When the squash is cooked, allow it to cool a little and then peel and chop into 1cm squares. Add half of it to the mince (you can use the other half of the squash to make a delicious soup by adding some vegetable stock and liquidising it)
10. Allow the mince to simmer fora further 10-15 minutes so the squash can take up the flavour.

Serve with jacket potatoes or rice.

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