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We recommend an oven-braising method for this mince – if you cook it just on the stove, you may find the result a little greasy rather than deliciously caramelised. Turn the oven on to 150°C. Sweat chopped onions (plus Celery, carrots and / or fennel as you wish) until translucent or golden brown. Add garlic, hard herbs and any other aromatics you care for – for example toasted fennel, cumin or caraway seeds, black pepper or chillies. Once the garlic has cooked a little, add tinned tomatoes and tomato purée and cook until some of the water from the tomato has evaporated. Turn the heat up, add the mince to the pot and fry until the mince has changed colour. Season with some salt, add water or chicken stock to only just cover the mince (some bits may be slightly exposed). Add a lid, place into the oven and cook for two hours, stirring halfway through. Once cooked, let it stand for 15 minutes. Skim off the fat from the surface – save it for your next roast potatoes! – season to taste and enjoy. You may wish to add a grating of lemon zest, black pepper or fresh herbs.

Please remove all paper wrapping from your meat and place it on a plate in the fridge away from cooked items. This allows air to circulate around it properly, helping to prolong shelf life.

Average shelf life: 2-3 days.

Vacuum-packed meat can be put straight in the fridge and has a longer shelf life.