Mince on Toast
The Italians spoon mince over pasta, Kiwis pile it onto toast. It was a regular dish when I was growing up and my mother would always make a double recipe (her secret was adding a glass or two of red wine), and with a bit of imagination it appeared as a completely different meal later in the week.
Heat the oil in a large sauté pan and cook the onion, carrot and celery with a good pinch of salt until very tender and lightly golden. Add the mince, breaking it up so there are no large lumps and cook for 5 minutes. Increase the heat and stir in the tomato paste. Cook for 1 minute then add the mustard, Worcestershire sauce, vinegar, sugar and garlic and combine well.
Add the stock and season well. Bring to the boil then simmer briskly for about 10 minutes, stirring occasionally until reduced
and glossy. At this point I like to roughly crush the mixture with a potato masher as it makes for a finer textured mince and brings the flavours together.
To serve: Pile straight onto buttered toast or top the toast with wilted greens then the mince, a fried or poached egg and a spoonful of relish. Serves 4