Beef Mince, Bean and Red Wine Hotpot

Meanwhile, preheat your grill to high. Heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince and onion. Stir-fry until the mince is browned and the onion is softened, 4-5 mins. Use a spoon to break it up the mince as it cooks, then drain and discard any excess fat. Season with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw mince. While the beef cooks, drain and rinse the kidney beans in a sieve.

Add the garlic to the mince and stir-fry until fragrant, 30 secs. Stir in the passata, kidney beans, sun-dried tomato paste, red wine stock paste, sugar and water for the sauce (see ingredients for both amounts). Roughly crush half the beans in the pan with the back of a fork or potato masher. Bring to the boil, then reduce the heat and simmer until thickened, 5-6 mins, stirring occasionally. Remove from the heat, then taste and season with salt and pepper if needed. IMPORTANT: The mince is cooked when no longer pink in the middle.

While the beef simmers, grate the Cheddar cheese. Halve any thick broccoli stems lengthways. Spoon the beef into an appropriately sized ovenproof dish when ready, then layer the cooked potato slices over the top. Sprinkle over the cheese, then grill until golden and bubbling, 5-6 mins.

Meanwhile, wipe out the mince frying pan and pop it back on medium-high heat with a drizzle of oil. When hot, add the the Tenderstem® broccoli and stir-fry for 2-3 mins, then add a splash of water. Pop a lid on the pan, or cover in foil, and cook until tender, a further 2-3 mins. Season with salt and pepper.