Gü Zesty Lemon Cheesecakes

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. When hot, add the beef mince, season with salt and pepper and cook until browned, 4-5 mins. Use a spoon to break it up as it cooks. IMPORTANT: Wash your hands and equipment after handling raw mince. While the beef cooks, trim the carrot and quarter lengthways (no need to peel). Chop widthways into small pieces. Halve, peel and chop the red onion into small pieces. Peel and grate the garlic (or use a garlic press). Trim and thinly slice the spring onions. Grate the Cheddar.

Once the mince is browned, drain and discard any excess fat. Add the onion and carrot to the mince, then cook until softened, 4-5 mins. Stir in the garlic and cook for 1 min more. Stir in the water for the sauce (see ingredients for amount) and red wine jus paste, then bring to the boil. Lower the heat and simmer until the sauce is glossy and thickened, 5-6 mins. IMPORTANT: The mince is cooked when no longer pink in the middle. Season to taste with salt and pepper.

When the potatoes and kale are cooked, drain them in a colander. Return to the pan with a knob of butter and a splash of milk (if you have any) and mash until smooth. Stir through the spring onion and half the Cheddar, then season to taste with salt and pepper.

Transfer the beef mixture to an appropriately sized ovenproof dish. Top with an even layer of colcannon and sprinkle over the remaining cheese. When the oven is hot, bake on the top shelf until the cheese is melted and bubbling, 15-20 mins.