Naan bread pizza

Quick and easy naan bread pizza

If you need a quick and tasty meal for a midweek dinner then naan bread pizzas are the perfect solution.

They’re so simple but brilliant for the whole family because you can change up the toppings you put on them to suit everyone’s different tastes.  And they’re ready to eat in under 20 minutes.

 

Ingredients

  • 1 naan bread per person.

I tend to use garlic and coriander naans, but you can use plain if you prefer.

  • Tomato sauce.

You can use a jar of tomato pasta sauce, a jar of pizza sauce, or make a quick sauce yourself by cooking some passata with some salt, pepper and mixed herbs.

  • Cheese.

You can slice up a ball of mozzarella, or use grated mozzarella from a packet.  Or if you prefer you can grate some cheddar and use that instead.

  • Toppings.

You can keep the pizza really simple with just the tomato sauce and cheese, or add your favourite toppings.  I used red pepper and pepperoni on mine.

 

Here’s what you need to do:

  1. Preheat the oven to around 180 degrees.
  2. Put the naan breads on a big baking tray and then spread them with the tomato sauce.  You can go right up the edges or leave a bit of a crust, it’s up to you.
  3. Add the cheese over the top of the sauce.
  4. Add on your favourite toppings.
  5. Cook the pizzas for around 10 minutes, until the cheese starts to bubble a bit.
  6. Cut up and serve.  You can have these by themselves, or serve them with salad or chips.

 

And there you go, a tasty dinner on the table in less than 20 minutes.  We sometimes have these for lunch too, when we want something a bit more filling that a sandwich.  They’re so quick to put together and feel like a real treat.

 

Have you ever made pizzas with naan bread before?

What toppings do you love most on your pizzas?

Print Recipe
5 from 1 vote

Quick and easy naan bread pizza

A delicious pizza made with a naan bread base, perfect for mid-week meals or a weekend treat.
Prep Time5 mins
Cook Time10 mins

Equipment

  • Baking tray

Ingredients

  • 1 naan bread per person use plain naan bread or garlic and coriander, depending on personal taste.
  • tomato sauce use tomato pasta sauce, a jar of pizza sauce, or make a quick sauce with passata and herbs.
  • cheese use a ball of mozzarella, or a handful of grated mozzarella or cheddar per pizza.
  • toppings choose whatever toppings take your fancy

Topping suggestions

  • mixed peppers
  • sliced onions
  • sliced mushrooms
  • pepperoni
  • ham

Instructions

  • Preheat the oven to around 180 degrees.
  • Pop the naan breads on a large baking tray.
  • Spread the naan breads with the tomato sauce. You can go all the way to the edges or leave a bit of a crust, it's up to you.
  • Top the tomato sauce with the cheese.
  • Add on any toppings you fancy.
  • Bake in the oven for around 10 minutes, until the cheese starts to bubble.
  • Cut into slices and enjoy!

 

Simple lemon curd flapjacks

Lemon curd flapjacks recipe

Lemon curd is one of those random things that, every now and again, I get a craving for but then when I buy it I struggle to use up the whole jar.

So I started thinking about different recipes I could use lemon curd in.  I considered trying a lemon curd version of my peanut butter and chocolate oat cookies, but didn’t think it would quite work.  Then it dawned on me that what would work is a lemony take on flapjacks.

I used my simple flapjack recipe as a base, added in a layer of lemon curd and hoped for the best.

And oh my word the result is so good.  Don’t take my word for it though, rescue that jar of lemon curd from the back of the fridge and give these lemon flapjacks a go yourself.

 

Ingredients:

  • 125g butter
  • 125g brown sugar
  • 3 tablespoons golden syrup
  • 250g oats
  • 2-3 spoons of lemon curd

 

Here’s what you need to do:

  1. Preheat the oven to 180 degrees and line a 7 x 9 inch cake tin with greaseproof paper
  2. Put the butter, sugar and golden syrup into a pan and melt it all together over a low heat
  3. Once all the butter has melted and the sugar has dissolved, take the pan off the heat and stir in the oats
  4. Mix everything together really well so all the oats are coated in the buttery, syrupy mixture
  5. Tip about two thirds of the mixture into the lined tin and press it down really well with the back of a wooden spoon or a spatula
  6. Spoon on the lemon curd and spread it over the mix as well as you can
  7. Add the rest of the flapjack mixture to the top and press down with the back of the wooden spoon
  8. Bake at 180 degrees for 18 minutes
  9. Leave to cool for a few hours, or even better, over night
  10. Cut into squares and enjoy

 

These flapjacks are perfectly sweet and chewy with just the right amount of lemon flavour for us.

If you want to up the lemonyness a bit though, you could try adding some lemon zest into the flapjack mixture.  Or make some lemon icing by mixing up some icing sugar and lemon juice and then drizzle that over the top of the flapjacks once they’ve cooled.

Lemon flapjacks

A lemony twist on a classic flapjack recipe
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Snack
Keyword: Flapjacks, Lemon

Equipment

  • Scales
  • Large saucepan
  • Wooden spoon
  • 7x9 inch baking tin
  • Greaseproof paper

Ingredients

  • 125 g butter
  • 125 g brown sugar
  • 3 tbsp golden syrup
  • 3 tsps lemon curd

Instructions

  • Preheat the oven to 180 and line a 7 x 9 inch cake tin with greaseproof paper
  • Put the butter, sugar and golden syrup into a pan and melt it all together over a low heat
  • Once all the butter has melted and the sugar has dissolved, take the pan off the heat and stir in the oats
  • Mix everything together really well so all the oats are coated in the buttery, syrupy mixture
  • Tip two thirds of the mixture into the lined tin and press it down really well with the back of a wooden spoon or a spatula
  • Spread 2-3 spoonfuls of lemon curd as best you can over the mixture
  • Add the rest of the flapjack mix on top of the lemon curd and press down well
  • Bake at 180 for 18 minutes
  • Leave to cool for a few hours, or even better, over night
  • Cut into squares and enjoy
Chocolate and peanut butter oat cookies

Peanut butter and chocolate oat cookies

I had a few different stories to tell about this cookie recipe.

About how perfectly the flavours of peanut butter and chocolate go together.  The fact that the last batch I made of these barely lasted a day in our house.  How the flavour combination reminds me of the episode of Angel where he becomes mortal for a day and tastes peanut butter and chocolate together for the first time.

But you’re not really here for that are you!

If you’re reading this it’s probably because you’re looking for a recipe for simple, tasty, soft and chewy peanut butter and chocolate oat cookies, so here you go:

 

Ingredients

  • 100g peanut butter
  • 100g soft brown sugar
  • 1 egg
  • 100g oats
  • 1 tsp baking powder
  • 50g chocolate (chopped up into chunks)

 

What you need to do

1. Preheat the oven to 180 and line a baking tray with greaseproof paper.

2. Mix together the peanut butter, sugar and egg in a bowl.

3. Mix in the oats, baking powder and chocolate chunks.

4. Spoon out balls of the mixture about 3cm in diameter.  Place on the baking tray and press them down ever so slightly.  The cookies will spread as they bake, so space them out quite well.  You might need to bake these in batches.

5. Bake for 10 minutes for lovely soft chewy biscuits.

6. The cookies might not look quite done when you take them out of the oven, but leave them on the baking tray and they’ll firm up really nicely.

7. After about 10 minutes move the biscuits off the baking tray and onto a plate or cooling rack.

 

These cookies are so good, they really don’t last long at all in my house.

If you’re looking for a bit of a variation on the recipe though, pop over and take a look at my oaty biscoff cookies which are also rather tasty!

 

Peanut butter and chocolate oat cookies

Really easy and really tasty peanut butter and chocolate oaty cookies
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack
Keyword: Biscuits, Chocolate, Cookies, Peanut butter

Equipment

  • Baking tray
  • Greaseproof paper
  • Mixing bowl
  • Scales

Ingredients

  • 100 grams peanut butter
  • 100 grams soft brown sugar
  • 1 egg
  • 100 grams oats
  • 1 tsp baking powder
  • 50 grams chocolate chopped into chunks

Instructions

  • Preheat oven to 180 and line a baking tray with greaseproof paper
  • Mix together the peanut butter, soft brown sugar and egg in a bowl
  • Mix in the oats, baking powder and chocolate chunks
  • Spoon out balls of the mixture about 3cm in diameter onto the baking tray. The cookies will spread quite a bit so space them out well on the tray - you'll probably have to bake these in batches
  • Bake in the oven for 10 minutes for lovely soft, chewy cookies. They will not quite look done when you take them out but will firm up after a few minutes and be perfect
Biscoff oaty cookies

Oaty Biscoff cookie recipe

I have got a treat for you today.

If you’re a fan of biscoff biscuit spread and chewy, oaty cookies then you need this recipe.

These cookies only need 6 ingredients, are really simple to make and are so deliciously moreish.  The best part is that you can make 2 quite different types of cookies using this recipe, just by slightly changing the cooking time.

Enough chat, here’s what you need to know.

 

Ingredients

  • 100g Biscoff biscuit spread
  • 100g soft brown sugar
  • 1 egg
  • 100g oats
  • 1 tsp baking powder
  • 50g chocolate chips

 

What you need to do

1. Preheat the oven to 180 and line a baking tray with greaseproof paper.

2. Mix together the Biscoff biscuit spread, sugar and egg in a bowl.

3. Mix in the oats, baking powder and chocolate chips.

4. Spoon out balls of the mixture about 3cm in diameter.  Place on the baking tray and press them down slightly with the back of a spoon.  The cookies will spread as they bake, so space them out quite well.  You might need to bake these in batches.

5. Bake for 10 minutes for lovely soft chewy biscuits, 12 minutes for crispier biscuits.

6. The cookies will not look done when you take them out of the oven, but leave them on the baking tray and they’ll firm up really nicely.

7. After about 10 minutes move the biscuits off the baking tray and onto a plate or cooling rack.

 

The softer, chewy cookies are amazing just as they are.

If you want to take things a step further with the crisper version then I highly recommend doing this – once the cookies have cooled, melt some milk chocolate and use it to sandwich two cookies together.  Let the chocolate harden and then enjoy.

According to Steve these sandwich cookies taste just like the ‘kafferep’ biscuits you can get in Ikea, so if you always pop a pack of those in your basket when you go there give these a try!

Print Recipe
5 from 1 vote

Oaty Biscoff cookies

These cookies are so easy to make and only need a handful of ingredients including Biscoff biscuit spread.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Snack
Keyword: Biscuits, Cookies

Equipment

  • Baking tray
  • Greaseproof paper
  • Mixing bowl
  • Scales

Ingredients

  • 100 g Biscoff biscuit spread Any brand of biscuit spread will work well
  • 100 g soft brown sugar
  • 1 egg
  • 100 g oats
  • 1 tsp baking powder
  • 50 g chocolate chips

Instructions

  • Preheat oven to 180 and line a baking tray with greaseproof paper
  • Mix together the biscuit spread, sugar and egg in a bowl
  • Mix in the oats, baking powder and chocolate chips
  • Spoon out balls of the mixture about 3cm in diameter onto the baking tray. The cookies will spread quite a bit so space them out well on the tray - you'll probably have to bake these in batches
  • Press the cookies down a bit with the back of a spoon
  • Bake in the oven for 10 minutes for lovely soft, chewy cookies. They will not look anywhere near done when you take them out but will firm up after a few minutes and be perfect
  • If you want cookies that are a bit crisper then cook them for 12 minutes.

Notes

For an extra treat, cook the cookies for 12 minutes so they're crispier, then when they've cooled sandwich 2 together with melted chocolate. Let the chocolate set and then enjoy.  You're welcome!

This post is linked up with KCACOLS.

Really easy basic bread recipe

Really easy never-ending bread recipe

One thing I’ve realised over the last few weeks of limiting our trips out to the supermarket is how much bread we eat in our house.

We don’t have room in our freezer to stash extra loaves, so the obvious solution for us was to start baking our own fresh bread at home.

I spent quite a bit of time searching online for easy but reliable recipes for homemade bread before finding this easiest homemade bread recipe ever from le coin de Mel.

It turned out to be the perfect jumping off point for me to play around with, until I ended up with this really easy never-ending bread recipe.

 

The real beauty of this bread recipe, and what makes it basically never-ending, is that you only need enough yeast to make the first loaf.

At the moment yeast can be pretty hard to get hold of, so this is such a great recipe to use if you only have a sachet or two hiding in the cupboard.

What you do is make up the dough, then before you bake it you pinch off a piece about the size of a walnut.  Then you put that in a bowl with a cup of flour and a cup of water and stir it all up together.  This can then sit on your worktop for a day or two until you’re ready to make your next loaf.

When that time comes, you use this ‘saved yeast’ instead of a fresh sachet of the stuff, and adjust the recipe for the cup of flour and cup of water that you put in it.

It’s a similar concept to creating a sourdough starter, but much easier as far as I’m concerned!

I first heard about this idea of saving some yeast from one dough to use in the next from Glen and friends on YouTube, and he calls it a levain, so that’s what I’m going with in this recipe.

 

So, enough explaining and on with the recipe.

Don’t be put off by the number of steps in the recipe, it really is the most ridiculously easy bread I’ve ever made, I’ve just broken it down into quite a few steps!

 

Ingredients (for the first time you make it)

  • 4 cups of flour (plain or strong bread flour)
  • 1 teaspoon of easy yeast
  • 1 1/2 teaspoons of salt
  • 2 cups of water

You’ll also need

  • A big bowl to mix the dough up in
  • A handful of flour to dust your worksurface/tray
  • A 2lb loaf tin
  • Oil to grease the tin
  • Cling film (or a tea towel) to cover overnight
  • A small bowl for your levain/saved yeast to go into

 

What you need to do

1. Put the flour, yeast and salt in a big bowl and stir to combine.

2. Add the water and stir well for a few minutes to bring the dough together.  It’ll look really wet and sticky – that’s good!

3. Cover the bowl with clingfilm (or a clean tea towel) and leave the dough to rise, ideally somewhere warm, for about 12 hours.

 

4. After the 12 hours is up and you’re ready to bake the bread, turn your oven on to 230 degrees.

5. Flour your worktop, or for easier clean up flour a big baking tray, then tip the sticky dough out of the bowl onto the floured surface.  I say ‘tip’, but it’s more a case of scraping it out of the bowl with a spoon.

6. Turn the dough to make sure it’s all nicely covered in flour.  It’ll be a really loose dough that’ll spread across the worktop/baking tray a bit.

7. Leave it there for about 30 minutes.

 

This is where the magic of the never-ending bread happens.

  • While you’re waiting, pinch off a piece of the dough, about the size of a walnut.
  • Pop the small piece of dough into a bowl.
  • Add in a cup of flour and a cup of water and mix it all up together.  This is your levain, or ‘saved yeast’.  Loosely cover the bowl and leave out on the worktop, ready to use in a day or two for your next loaf.

 

8. Next you need to oil your loaf tin.  Just pour a small amount in the tin and spread it around with a bit of kitchen roll so the bottom and sides are lightly covered.

9. After the 30 minutes is up scoop the dough up and plop it into the loaf tin.  You’ll need to be quite quick with this as the dough is really loose, not the firm sort of bread dough you might be expecting!  Once it’s in the tin gently prod it around so it fills the tin as evenly as possible.

 

10. Put the tin in the oven and bake for 45 minutes.

11. Check it’s done by tipping the bread out of the tin and gently tapping the base.  It should sound hollow.

12. Leave to cool and then enjoy!

 

Now you’ve made your first loaf and have your saved yeast/levain ready on the side, you can whip up another loaf so easily in a day or two.

Here’s what you need to do when you have that levain ready and waiting:

 

Ingredients for all the other times

  • Levain from the last time you made the bread
  • 3 cups of flour (plain or strong bread flour)
  • 1 1/4 teaspoon of salt
  • 1 cup of water

 

What you need to do

1. Mix together the flour and salt in a big bowl.

2. Stir in the water and the levain (you might need to give the levain a quick stir first it is looks like it’s separated a bit.

3. Mix it all together well until it forms a sticky dough, like before.

4. Cover and leave somewhere warm for 12 hours to rise.

 

5. After the 12 hours is up and you’re ready to bake the bread, turn your oven on to 230 degrees.

6. Flour your worktop, or for easier clean up flour a big baking tray, then tip the sticky dough out of the bowl onto the floured surface.

7. Turn the dough to make sure it’s all nicely covered in flour.  It’ll be a really loose dough that’ll spread across the worktop/baking tray.

8. Leave it there for about 30 minutes.

 

9. Make your levain for your next loaf – pinch off a piece of dough about the size of a walnut and mix it in a bowl with a cup of flour and a cup of water.

 

10. Oil your loaf tin.

11. After the 30 minutes is up scoop the dough up and quickly plop it into the loaf tin.  Once it’s in the tin gently prod it around so it fills the tin as evenly as possible.

12. Put the tin in the oven and bake for 45 minutes.

13. Check it’s done by tipping the bread out of the tin and gently tapping the base.  It should sound hollow.

14. Leave to cool and then enjoy!

 

So there you have it.

Possibly the easiest way ever to make absolutely delicious fresh bread at home.

With the added benefit of being able to keep on making it again and again without needing to track down more yeast.  As long as you can find some flour you’re laughing!

 

Have you been making bread at home lately?

Leave me a comment if you try this recipe and let me know how you get on with it!

Really easy never-ending bread

The easiest bread you'll ever make, that you can make over and over again without needing more yeast.
Prep Time10 mins
Cook Time45 mins
Resting time12 hrs 30 mins
Total Time13 hrs 25 mins
Keyword: Bread

Equipment

  • 2lb loaf tin
  • Large mixing bowl

Ingredients

  • 4 cups flour (plain or strong bread flour)
  • 1 tsp easy dried yeast
  • 1.5 tsp salt
  • 2 cups water

Instructions

  • Mix the flour, salt and yeast together in a big bowl
  • Add the water and mix well for a few minutes
  • Cover the bowl with clingfilm or a tea towel and leave in a warm spot for 12 hours
  • After about 12 hours, preheat your oven to 230 degrees
  • Flour your worktop, or a big baking tray, then scrape the sticky dough out onto the floured surface
  • Turn the dough a bit to get it all covered in the flour and then leave for 30 minutes
  • Here's the magic step that makes this never-ending bread - making a levain (or saved yeast) to use for your next loaf instead of new yeast. Pinch off a piece of the dough and mix it with a cup of flour and a cup of water in a bowl. Cover this loosely and leave on the worktop to use in a day or two.
  • Oil the loaf tin
  • After 30 minutes scoop the dough up and put it in the loaf tin. You'll have to be quick because the dough is really loose, not the firm dough you might expect for bread.
  • Cook in the oven for 45 minutes
  • Check it's done by tipping the bread out of the tin and tapping the bottom gently, it should sound hollow
  • Leave to cool and then enjoy!

Notes

This recipe is for the first time you make the never-ending bread.  
The next time you make it you'll use the levain (saved yeast) that you made from the small piece of dough, cup of flour and cup of water.
The method of making the bread is exactly the same, but you need to adjust the ingredient amounts to:
3 cups of flour
1 1/4 tsp salt
I cup of water
Mix these with the bowl of levain, instead of using new yeast.
Then make the bread just like you did before, remembering to make a new levain ready for the next loaf in a few days!

This post is linked up with KCACOLS.

Chocolate torte with merlyn

Merlyn chocolate torte recipe

Most families have a particular dessert that they enjoy at Christmas.

It might be a traditional Christmas pudding, a trifle or a slice of Christmas log.  When I was younger we would have Tunis cake with cream which I hardly ever see in the shops these days.  And for my husband’s family it’s been a chocolate torte that’s been the perfect ending to a Christmas dinner for years.

It’s become a running joke that whoever in the family (and extended family) who isn’t in Swansea for Christmas that year gets sent a photo of the torte to show them what they’re missing out on.  It’s that good.

And it’s not just for Christmas either, it’s the perfect thing to make to end any special dinner party or meal you’re planning at any time of the year.  It’s simple and chocolatey and rich and once you try it I promise it will become your go-to dessert to make any time you want something indulgent to share with family and friends.

 

Here’s what you’ll need:

  • 450g dark chocolate (ideally 70% cocoa solids)
  • 5 tablespoons liquid glucose
  • 5 tablespoons Merlyn Welsh cream (or any other Irish cream liqueur)
  • 570ml double cream (at room temperature)
  • 75g Amaretti biscuits

To serve:

  • Cocoa powder for dusting the top of the torte
  • Single cream

 

 

Here’s how to make it:

1. The first thing to do is get a 23cm cake tin and line the bottom of it with greaseproof paper or baking parchment.  Then lightly brush the sides of the tin with oil.  At this point you can also get the cream out of the fridge so it’s not too cold when you come to use it.

 

2. Next you need to crush up the amaretti biscuits.

We tend to put them in a plastic bag and then bash them with a rolling pin until they’re really finely crushed.  You don’t want any big lumps of biscuit left.

Once they’re all crushed sprinkle the crumbs on the base of the cake tin.

 

3. Then you need to break the chocolate up into pieces and put them in a heat proof bowl with the Merlyn and the liquid glucose.

Put a little bit of water into a saucepan and put it on the heat until it’s just about simmering.  Then sit the heat proof bowl over it, making sure that the bowl doesn’t touch the water.

Stir the chocolate mixture over the heat until it’s all melted together and looks smooth and glossy.  Once it’s all melted take the mixture off the heat and leave it to cool for about 5 minutes.

 

4. While the chocolate mixture is cooling you can get the cream ready.  Pour the cream into a bowl and whisk it until it’s thickened up but not yet forming peaks.

 

5. Next, fold half of the cream into the chocolate mixture.  Then fold that mixture into the rest of the cream.

At this stage it might look a bit ‘wrong’, but stick with it!  Keep gently mixing until it’s all smoothly blended together.

 

6. Spoon the mixture into the tin that you prepared earlier.

You can even the mixture out a bit by tapping the tin.  Then cover the tin with clingfilm and pop it in the fridge to chill overnight.

 

7. When you’re ready to serve the torte just run a knife around the edge of the tin to loosen it a bit, and then turn it out on to a serving plate.  Which means doing that fancy-looking thing that they do on bake off where they put a plate upside down on top of the tin and then flip the whole thing over.

 

8. Dust the top of the torte with some cocoa powder and then serve slices of it with cold single cream.

 

I hope you enjoy this torte as much as we do!

Just be aware that it is really quite rich, so you don’t need huge portions.  But you do need the cream, it cuts through the richness and makes the whole thing absolutely perfect.

We generally make it with Merlyn Welsh cream, but you can use any Irish cream liqueur like Baileys if that’s what you have in.  You can also replace the Merlyn with rum or even bourbon.  We’ve tried it with both of these and it always tastes amazing.

Pork bolognese with spaghetti

Our family favourite pork bolognese recipe #AD

This post is part of the Family Favourite campaign, sponsored by Love Pork.

When it comes to cooking for the family it can be really hard to find meals that everyone will enjoy.

My children have both been quite fussy eaters at different times, and it can still be hard to get them to eat new foods.  One meal that we’ve started making recently though looks like it might be a winner.

Steve makes a delicious spaghetti bolognese that we both love, and so does Rhys.  And Nerys even said she liked it when she tried it so I’m hopeful that one day soon we can all eat it together.

The recipe we use is one that Steve has been playing around with and adapting for a few months now, and is based on a traditional ragu.

We made it with pork mince last week and it was absolutely delicious.

 

If you’d like to give it a try, here’s what you’ll need:

  • 500g pork mince

 

  • 2 medium onions, chopped
  • 2 sticks of celery, chopped
  • 2 medium carrots, chopped or grated
  • 5 mushrooms, chopped
  • 1 courgette, chopped or grated
  • 1 tsp chopped garlic

 

  • 2/3 tube tomato puree
  • Salt
  • Pepper
  • Mixed herbs
  • 1 tsp honey
  • 1 tsp yeast extract
  • 1 tsp dijon mustard

 

  • 1 litre stock
  • Small glass of white wine, ideally dry
  • 1 bag of baby spinach
  • 250ml whole milk

Here’s what you need to do:

1. Heat a small amount of oil in a pan and then add the pork mince.  Cook the mince until it is just starting to brown, breaking it up a little with a wooden spoon as it cooks.

2. Once cooked through tip the mince into a sieve over another pan or bowl, to drain off any fat.  If you use lean mince then there won’t be much fat at all to drain off.  Then you can just put it to one side while you cook the vegetables.

3. Add a small knob of butter to the pan you cooked the mince in.

4. Over a medium heat cook the onions, celery, carrots, mushrooms, courgette and garlic.

5. Keep stirring the veg until it’s all cooked through and softened.

6. Add the tomato puree and stir through the veg.

7. Add the mince back into the pan and stir into the vegetables.

8. Season with salt and pepper.

9. Add the wine, and then the stock to the pot and stir well.

10. Add mixed herbs (about a tablespoon), honey, yeast extract and mustard.

11. Keep on a low heat and stir as the sauce reduces.

12. Once the sauce has reduced add the milk and spinach, then cook for another 20 minutes.

13. Towards the end of the cooking time put your spaghetti on to cook.

14. Serve the spaghetti with the bolognese and top with grated Parmesan, black pepper and mixed herbs.

 

The beauty of this recipe is that you can really do whatever you like with it.

You can chop all of the vegetables up really small to create a more hidden-veg type sauce.  We chop the veg pretty small when we make it, and grate the carrots, and you’d be lucky to be to pick out any pieces of vegetable once it’s cooked.

If you’d rather though you can chop everything more roughly and have a chunky vegetable bolognese.

As far as the vegetables go you can play around with the amounts that you put in and the types of vegetables that you include to suit your family’s tastes.  You could use different types of mushrooms, add in some mixed peppers or even try some chopped aubergine in there.

 

If you have a bit more time to give to this meal you can also do what we do some weeks and cook it nice and slowly.

We use a dutch oven to cook our bolognese on the hob following the instructions up to stage 11.  Then we add the spinach and then transfer the pot to the oven to reduce and thicken up.  It sits in the oven at about 100 degrees for 3 hours, before we take it out, give it a good stir and add the milk.  Then we pop it back in the oven for another hour to reduce down again.

 

What I really love about this recipe is that it’s so tasty you forget how much veg is crammed in there, and you have the benefits from the meat too.

Not only can pork be lean, but it’s naturally rich in protein, low in salt and provides ten essential vitamins and minerals that supports good health and wellbeing. These are: thiamin (vitamin B1), niacin (vitamin B3), vitamins B6 and B12, riboflavin, zinc, potassium, phosphorus, selenium and pantothenic acid.

With the pork mince as a base you can change up the flavour of this recipe by using different herbs and spices.  And the ragu is a great, easy thing to make that can be used in so many different ways.

It can be served with any kind of pasta, made into a lasagne or put into a cottage pie.  It’s also a great recipe to make in bulk, just increase the amounts of all the ingredients.  Then you can freeze portions ready for a quick, delicious meal another day.

For more great recipes, head to www.lovepork.co.uk.

 

Disclaimer: I’m working in a paid relationship with Love Pork and BritMums highlighting family favourites, but all recipes and opinions are my own.