Mince on Toast Recipe

If mince recipe prepared the day before, leaving the flavours to infuse overnight creates an even better brunch experience.

500 g beef mince

1 onion, chopped

1 carrot, chopped

1 parsnip, chopped

1 celery stick, chopped

1 cup warm water

2 tablespoon Worcestershire sauce

2 tablespoon tomato sauce

1 tablespoon hot English mustard

pinch curry powder (you choose the intensity)

¼ cup flour

bunch fresh parsley, finely chopped

4 pieces wholegrain toast

Heat a splash of oil in a large frying-pan and cook onion until soft and transparent. Add mince and brown well. Break up any large pieces.

Add carrot, parsnip and celery, making sure that the pieces are all roughly the same size, so they cook evenly. The ideal is 1 cm cubes.

Sauté vegetables with mince for 10- 15 minutes.

Add remaining ingredients (except flour and parsley) and season with salt and pepper. Allow the veggies to simmer until tender.

Mix flour with a little water to make a paste, then add to mixture and stir through well. You'll have a lovely rich gravy as a result.

Add parsley just before serving and stir through until it softens.

Serve on a thick piece of wholegrain toast or another favourite bread.

Recipe by Sue Hamilton and Dana Alexander more in their book Minced available at bookshops