Mince is one of the most versatile proteins in the kitchen—and one of the easiest to stretch. Here are five things I regularly do to get more from every kilo.
1. Bulk it out with grated vegetables. Carrot, zucchini and mushrooms disappear easily into a bolognese sauce while adding extra vegetables and volume.
2. Cook the whole kilo at once. Brown it with onion and garlic, then divide it into portions—one for tonight and the others for the freezer.
3. Change the flavour, not the base. The same cooked mince can become cottage pie with gravy and mash, chilli with tomatoes and beans, or tacos with seasoning and lime.
4. Add lentils or beans. Half a tin of brown lentils or beans can help stretch a sauce without overpowering the flavour.
5. Serve it with a practical side. Pasta, rice, potatoes, vegetables or wraps can help turn a smaller amount of mince into a complete meal.