Try beef mince in a comforting cottage pie or make your own burgers for the ultimate barbecue.
For a more textured mince, and/or if you want to know exactly what has gone into it, choose a piece of beef and ask your butcher to mince it for you, or mince it yourself. For slow-cooked dishes such as bolognese you can use mince from any cut that you would use for stewing (such as chuck or flank). For burgers, patties or meatballs, meat minced from a leaner cut such as topside, silverside or rump is best.
Article by Louisa Carter
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
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