MINCE AND VEGETABLE BAKE
2 cups beef stock 1 tbspWorcestershire sauce 2 bay leaves 1 tbsp brown sugar 10g parsley, chopped 4 thick slices stale ciabatta, cubed 2 tbsp melted butter 2 tbsp chopped marjoram 1 Preheat oven to 180°C. In an ovenproof pan, heat oil, add mince and brown in batches. Remove and set aside. 2 Heat butter in the same pan, add garlic, leeks, carrot and potato and sauté until golden. Return mince to the pan. 3 Add tomato purée, tinned tomatoes, beef stock, Worcestershire sauce, bay leaves and sugar. Season and stir. Simmer until sauce thickens. Stir through parsley. 4 Toss bread with melted butter and marjoram. Scatter it over the mince mixture and bake for 20-30 minutes or until golden brown. Serve with fresh salad.