Add tasty crunch with a topping of spring onions and gherkins
(3 votes)
Cook: 1 Hour
Serves: 4
Price: £1.44 per serving
Nutritional Information
Each 413g serving contains
Energy
880kj
211kcal
880kj
211kcal
11%
Fat
3.3g
3.3g
Low
5%
5%
Saturates
1.2g
1.2g
Low
6%
6%
Sugars
12.0g
12.0g
High
13%
13%
Salt
0.45g
0.45g
Med
8%
8%
1
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
213kj/51kcal
Typical energy values per 100g:
213kj/51kcal
Ingredients
4 baking potatoes
1tsp rapeseed oil
1 onion, chopped
2 cloves garlic, crushed
15g basil
200g Butcher’s Selection Beef Lean Mince (Typically Less Than 5% Fat)
1 green pepper, deseeded and chopped
400g can chopped tomatoes with herbs
2 spring onions, thinly sliced
3 Asda Pickled Gherkins, thinly sliced
3 vine tomatoes, chopped
Method
1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Prick the baking potatoes with a fork, put on a baking tray and bake for 50 mins until softened.
3
Meanwhile, heat the rapeseed oil in a pan and add the onion. Cover and sweat for 8 mins until the onion is softened. Add the garlic. Cut the stalks off the basil, chop and add to the pan (reserve the leaves). Fry for 2 mins.
4
Add the mince, green pepper, deseeded and chopped, and chopped tomatoes with herbs. Stir and simmer for 25 mins, adding a little water if it’s too dry.
5
Cut the baked potatoes in half and top with the mince mixture. Serve sprinkled with the spring onions, pickled gherkins, vine tomatoes and the basil leaves.