Cheesy Croutons on Spicy Mince

SERVES: 4-5
Calories per serving: 434
Fat per serving: 21g

FOR THE BASE MIXTURE:

·         500g lamb mince

·         1 onion, peeled and chopped

·         1 small green pepper, seeded and chopped

·         1 green chilli, seeded and finely chopped, optional

·         salt and freshly ground black pepper

·         1 ½ teaspoons ground cinnamon

·         1 teaspoon grated nutmeg

·         400g can tomatoes

·         1 teaspoon gravy granules or 1 teaspoon cornflour

·         500g fresh spinach leaves, washed and roughly chopped
FOR THE TOPPING:

·         30g butter, softened or melted

·         6 slices baguette or similar bread, halved

·         100g mature Cheddar cheese, grated

1.     Put the lamb in a large, hot frying-pan and cook on one side, without stirring, until browned. Add the onion, pepper and chilli, if using, and cook for 10 minutes. Add seasoning, spices and tomatoes, and simmer, uncovered, for 30 minutes. Mix in gravy granules, or the cornflour blended with 1 tablespoon water. Cook for a few minutes, until thickened.

2.     Meanwhile, put the spinach in a large pan, and cook without water for a few minutes until just wilted. Drain well.

3.     Heat the grill to moderate. Spoon the mince into a shallow, flameproof dish and arrange the spinach on top. Spread butter on bread, arrange slices on top of the spinach. Sprinkle with the cheese. Grill until browned. Serve hot. There’s no need for potatoes or other vegetables.

Not suitable for freezing.