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By Jeff Baker

"Having begun his career in a professional kitchen in 1983, Jeff Baker has since cooked for the Queen, and worked alongside some of the world’s top chefs, such..."

  1. Start by heating a heavy based frying pan, add a little oil, when very hot add the mince & cook until fully browned
  2. Add the spices & cook out for a further 3 minutes
  3. In a separate pan soften the onion, red pepper & thyme over a low heat for 5 minutes 
  4. Add the tomato puree, tomato passata & simmer for a few minutes before combining with the beef then add the stock & cook over gentle heat for 30 minutes
  5. Thicken with a little corn flour then add the kidney beans & simmer for another 15 minutes, the beef should now be rich & glossy, check seasoning adding a little salt if required


  • The Ingredients
  • 450g minced beef
  • 10ml light olive oil
  • 1 large red onion finely diced
  • 1 clove garlic crushed
  • 1 red pepper diced
  • 1 green pepper diced
  • 1 tsp. smoked paprika
  • 1 tsp. ground cumin seeds
  • Pinch hot chili flakes (to taste)
  • A few Thyme leaves picked from the stalk
  • 300 ml beef stock
  • 15g tomato puree
  • 400g tomato passata
  • 5g corn flour
  • Sea salt
  • 400g tinned red kidney beans drained
  • 1 bunch coriander roughly chopped
  • Sour cream & mature cheddar to serve
  • Freshly cooked long grain rice

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