Traditional recipes

Individual minced beef and red cabbage hotpot recipe

Individual minced beef and red cabbage hotpot recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Beef
  • Beef mince

Economical and tasty. Cook gently and serve with crusty bread to mop up the flavoursome juices.

Kent, England, UK

35 people made this

IngredientsServes: 2

  • olive oil
  • 1 large onion, sliced
  • 1/4 red cabbage, finely sliced
  • 1/2 carrot, finely diced
  • 250g lean steak mince
  • 1 garlic clove, crushed
  • salt and pepper to taste
  • 1 heaping teaspoon paprika
  • 240ml hot beef stock
  • 1 large potato, sliced

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  1. Preheat the oven to 170 C / Gas 3. You will need 2 x 500ml capacity round oven proof dishes for the individual hotpots.
  2. Heat a fry pan with olive oil and add the onion. Cook for a few minutes then add the cabbage and carrot. Cook for 5 to 8 minutes over medium heat.
  3. Add the mince and garlic. Mix well and cook gently for another 5 minutes.
  4. Add the salt and pepper, paprika and stock. Bring to the boil. Transfer to the individual dishes. Arrange the potato slices on top. Cover each dish with foil and place the dishes onto a baking tray.
  5. Bake in the preheated oven for approximately 1 hour. Check halfway through ensuring the liquid has not dried up too much - it shouldn't do but if it does then add a tablespoon of hot water gently into the individual pots.
  6. After an hour, remove the foil and cook for a further 30 minutes to brown the top or until the potatoes are tender. Remove from the oven.
  7. Allow to rest for 5 to 10 minutes before serving with crusty bread.

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Reviews & ratingsAverage global rating:(8)

Reviews in English (7)

I thought this was really delicious and so comforting. I doubled the recipe and made in a large glass casserole dish. I think I probably seasoned more than the recipe called for, adding salt and pepper and tasting after each addition but it turned out well. I also added about a tsp and a half of Worcestershire sauce and that flavour really came through at the end so I would recommend doing that. Overall, this is something that is economical and uses ingredients I either have on hand or can easily purchase and the end result is wonderful. Thank you for this recipe!-24 Feb 2015

I cooked this last night to use up a red cabbage, very very tasty! I did cheat a bit though as I thought it might be bland, so added some flaked chillies to the mince mixture and topped it with mash and a small amount of cheese!-12 Jan 2013

Lovely recipe, easily made. Luckily I had most products in my cupboards (swapping Red Cabbage for White and adding some Green Beans).I also didn't have beef stock [couldn't be bothered with the trip to the shop!] So I added a bit of Beef Gravy to Vegetable Stock, which worked perfectly! It tasted delicious, and I'm not very good at adding flavour to dishes, I'm so happy with this one!I put 4 stars because I didn't cook it exactly to the recipe, but my twist tasted to a 5! :]-26 Apr 2013

Easy German Cabbage Hot Pot

Add a little German flare to your one pot recipes. A family favorite that has made its way to many homes all over, Easy German Cabbage Hot Pot is a quick and easy meal that is not only delicious, but also budget friendly. Made with a few ingredients that you probably already have in your pantry, it is great for a weeknight dish when you need something on the table fast. Try a German classic for supper tonight.


  • 1 onion, chopped
  • 1 small chopped garlic,
  • 1 pound ground beef
  • 1 small head of cabbage, chopped
  • 1 can (8-ounces) tomato sauce
  • 1 / 2 cup rice, uncooked
  • salt, to taste
  • pepper, to taste
  • 1 / 2 cup low sodium chicken broth


  1. Saute chopped onions and garlic in vegetable oil. Add ground beef and cook until the meat is completely browned.
  2. Add washed and chopped cabbage.
  3. Add tomato sauce or chopped fresh tomatoes. Add about 1/2 cup of rice to a pot of this dish and chicken broth. Salt and pepper to taste. Let it boil, reduce heat to low, cover and let it simmer for 15 minutes.
  4. You can serve this dish hot as is or if desired with a whipped yogurt sauce.
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How much vegetable oil? Is it a small clove or bud of garlic--pressed, chopped or minced?--how many chopped fresh tomatoes? This recipe sounds good but needs some specifics!

I make this the very same way, the only thing different that I do is to turn it into a Casserole. After I'm done with the frying and everything has been cooked (the meat) I throw it into a casserole dish (9 X 13 or a 4 cup cooking dish) mix with cabbage cover with foil and bake at 350 F for 45 minutes. Half way cooking check for dryness, if dry stir in some Vegetable Juice. My gang of eaters love this, say it tastes just like Cabbage Roll chopped up.

Wow, rough crowd here CreativityGoddess. There was a typo, and yet the world did not burst into flame. Anyhow, great recipe, "Pigs Swimming With Blankets". It's a lot less work than Pigs In a Blanket, aka stuffed cabbage rolls. Thanks, it worked great in a slow cooker on low for 6 hours.

You guys are really slipping! I always look at the nutritional info. but your web site says the data is loading. but then nothing! Maybe time to look for a better webmaster, or proof reader.

This is not a nutritional recipe site, it's the site for good and quick eating recipe's. If you need nutritional info try another site. Mr. Food only has GREAT eating recipes.

Hi all - We have corrected the ingredients list it should have read "cabbage" instead of "lettuce." For the rice, you can put the grains in uncooked and they will cook while boiling along with the other ingredients. We hope this clears up the confusion. -Editors of RecipeLion

What is wrong with all of you at Recipe Lion? German Hot Pot Lettuce? Really? Apparently you do not have proofreaders. As a former assistant editor of a newspaper, If one of my people had let a mistake this large pass, they would have passed, also, right out the door. You should also say whether it is cooked or uncooked rice.

Obviously they dont read the recipes, let alone edit them. Obviously they dont care either. Everyone picked up on the lettuce/cabbage mix up. Did anyone pick up on the rice? About a 1/2 cup of what, regular rice, Minute Rice, uncooked rice, precooked rice, what? I would also add that this dish is much better if you use a beef broth instead of chicken broth. It makes it much heartier.

Easy German Lettuce Hot Pot - Please use these recipes but do not rely on measurements and ingredients being correct.

obviously no one reads the comments, or doesn't care enough to correct the wording.

Change wording on cabbage hot pot. Should be cabbage. not lettuce.

This sounds delicious, but I think the author meant to say "cabbage" instead of "lettuce" in the ingredients list. :)

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Recipe: chinese hot pot

While I was pondering a non-trad Thanksgiving menu, HolyBasil reminded me of a favorite dish from my childhood: Chinese hot pot. Call it what you want, huo guo, shabu shabu, fondue… it’s delicious and fun. My mom prepared this on cold nights and it was perfect for someone as picky as my sister. I distinctly recall the steam rising from the broth in the electric wok, fogging the insides of every window in the kitchen. The wok was the centerpiece of the table, surrounded by plates and bowls of colorful vegetables, meats, noodles, and tofu – ready to be picked and cooked. My mother hand sliced everything with such precision and laid out all of the ingredients in beautiful fans.

a modest spread

Typically I like to serve beef (flank steak), chicken (breast), shrimp, tofu, cuttlefish balls, tempura fish cake, bean thread noodles, spinach, napa cabbage, preserved mustard green, and green onions. Wash, peel, chop, slice everything in advance. To slice the meats thin, I freeze them for an hour or more until they are firm, but not rock solid. I soak the noodles in cold water for 30 minutes and then drain. In the electric wok, I usually pour a carton of chicken broth (I happened to have homemade broth this time – woohoo!) and dilute it with some water. Cover the wok and let the liquid come to a boil, once boiling add half of the noodles, some tofu, some fish balls, and some of the greens. When the broth returns to a boil, reduce to a simmer.

bean thread or cellophane noodles are a staple in my version of hot pot

The key ingredient that goes into your own bowl is a spoonful (or two) of sa tsa jian – barbecue sauce. The only brand we ever get is Bullhead. I include the picture because like most of you, I can’t read Chinese *hangs head in shame*. Good thing I have such a visual memory because that is how I shop in Asian markets – labels. The ingredients aren’t anything scary, just ground up dried shrimp, brill fish, chili, garlic, oil, salt…

chinese barbecue sauce: it makes the meal

Good stuff. We add the green onions and preserved mustard green to our bowls and in my case, some wonderful chili garlic paste for kick.

awaiting soy sauce

Pour in as much soy sauce and sesame oil as you desire. The bowl will be fantastically salty at this stage, but you are supposed to dilute it with ladles of broth, noodles, and vegetables from the hot pot. As the liquid level lowers during the meal, replenish with hot water (we have a kettle of hot water at the ready).

Shrimp is something I only include when we have guests or if I am feeling particularly indulgent. Fresh is best. I peel and devein my shrimp and then I butterfly them open. It helps them cook more evenly – in the hot pot, they cook in less than a minute – and they curl up into a beautiful shape, like a blossom.

lovely shrimpies, i cannae resist ye

Chinese hot pot is a veritable mini buffet. People get their bowls ready with the spices and seasonings they want, then select what to eat, place it in the hot pot and let it cook. As food becomes ready to eat, they place it in their own bowl. You can graze (eat as it comes) or feast (fill your bowl and chow down). Whenever I serve this dish to my non-Asian friends, they go nuts over it. Beautiful in its simplicity, I just prep the food and they cook it to their liking – everyone is happy. The whole meal is remarkably fresh and healthy.

cooking a slice of flank steak

In my family, some things are communal – like the bean thread noodles, spinach, fish balls… Other items are personal: chicken, shrimp, beef. Let me rephrase that, Kris and I considered the meat personal and we would cook them in our own little “corner” of the pot. My parents seemed to regard the whole thing as communal and we would have to be vigilant for The Stir. That is when one of my parents, deep in conversation, would take their chopsticks and give the entire pot a huge stir while our cries of lost shrimp or beef would go unheeded. You see, Kris and I liked to cook our beef pink, not gray and the difference was literally seconds.

Of course, you can get as simple or as elaborate as you like. My parents have included scallop, grouper, pork, fried tofu, chinese mushrooms, snow peas, pork meatballs (similar to the filling in dumplings)… and Jeremy and I have prepared it with what I consider the bare essentials: beef, spinach, noodles, fish balls. I just want to warn folks that if you don’t have a trusted electric wok or electric cook pot, be sure to get one that is well made and safe. Our old one had a frayed cord, so we bought a new one two years ago on sale for $40. It has horrible temperature regulation and we have to use a heavy duty extension cord because it will melt a standard extension cord due to its 1500W draw. Don’t want your hot pot to turn into a house fire, okay?

a delicious party in my bowl

Chinese Hot Pot – Huo Guo
[print recipe]

3/4 lb flank steak, sliced thin
3/4 lb chicken breast, sliced thin
1 lb fresh medium shrimp, peeled, deveined, and butterflied
1 pkg fishcake tempura, sliced
1 pkg cuttlefish balls
16 oz tofu, sliced
16 oz bean thread noodles (aka cellophane noodles), rehydrated in cold water and drained
8 oz baby spinach leaves, washed
12 leaves napa cabbage, washed, trimmed, cut
1 quart chicken broth
1 quart water
extra hot water on reserve

Chinese barbecue sauce (Bullhead brand)
soy sauce
sesame oil
chili garlic paste (optional)
1 bunch green onions, washed, trimmed and minced
6 oz preserved mustard green, minced

special equipment
electric wok or electric cook pot

Pour broth and water into wok and turn temperature to high. When liquid begins to boil, add half of the noodles, half of the tofu, half of the fish balls, handfuls of spinach and napa cabbage. Cover and let return to boil. Prepare individual bowls with sauce ingredients. When soup is boiling, remove the lid and reduce heat to an active simmer. Select various meats or other ingredients to place in wok and cook. When items are cooked, retrieve them from the wok and place in your own bowl. Ladle a few spoonfuls of soup, noodles, and vegetables into your bowl. Continue to add hot water to the wok as the level decreases. Serves 6.

32 nibbles at “hot pot goodness”

I remember hot pot fogging up the windows too. It was the perfect winter meal. I haven’t had it in ages so now I’m really craving it. :)

Hi Jeny!
I have fallen in love with your blog of late! Gorgeous pictures and gorgeous food! Discovered you on tastespotting. I am also in the geology field…in Norway!
Thanks for your blog! I have bookmarked it and will be making the carolina barbeque very soon!

Oh Jen,
I’m so envious of your amazing, amazing, A-mazing hot pot. I’m busy making your argentinean empanadas and the rest of our Thanksgiving dishes – which I’m delaying to read your blog, of course! I’m forwarding this post to my mom – I’m sure she’ll be so impressed and happy to see someone make this fabulous dish for the holiday. As we say here, bon fête de Thanksgiving :)

The ex-Mr Goddess got the hot pot in the property settlement…. the one where you put coals down the funnel.

It, and the chef’s knives were the most hotly contested items of the divorce.

Nice pictures you got there!

That looks really good! So many nice fresh and healthy ingredients.

Hi, I really love the sugar plums. Gonna make for Xmas. =) And your candied orange strips look just as lovely. May I ask how do you temper chocolate?

sounds wonderful. I don’t have a wok like that and I’d get shot if I buy anything else big that is used occationaly and I’m hoping to convince people I can get a mixer at the moment. I wonder if a fondue pot would work, we have two and the one I can see has a burner under it rather than just a candle and I’m sure had recipes with it to stock style ones like that. Have to a) see if i can get the sauce and b) if it’s gluten free though.

Lovely post! Thank you for the info!

It’s actually getting chillier here in LA, so your recipe for this delicious looking soup is definitely appreciated.

Amy – i wonder how many of us grew up with those memories of foggy windows?

Kathryn – yay, a fellow geo geek! Thanks for dropping by and I hope the bbq recipe works for ya.

HolyBasil – happy t-giving to you guys too! How do you like the empanadas? I’m crazy about them when they are deep fried (mmmm, fried…). Do you ever get the feeling that our parents’ generation is always amazed when we dorky kids wind up cooking the traditional foods they used to cook for us? :)

pg – poor thing. I understand your loss of good kitchen items :( You can always find better, hon.

Kevin – yes, very healthy. And typical of Chinese food… you feel hungry an hour later, but I still love it! :)

Jacelyn – Oy, tempering chocolate is a pain in my ass, I just bloomed a batch on chocolate covered candied orange peels. Consider this link on how to temper. Good luck!

Esther – it might just work for you, I dunno. You definitely want it hot enough to boil water. As far as I can tell, there isn’t any gluten in the barbecue sauce, but you should certainly check to be sure.

pleasurepalate – we used to live in Pasadena and we’d eat this between Nov and March! Even though the weather in So Cal is generally warmer than the rest of the US in winter, most So Cal houses have such crappy insulation that it really does get chilly at night )

The empanadas were delicious, and perhaps almost as good as the ones my Argentinean friends make for us. Indeed, the fried versions are really something to talk about. But I really liked this baked version. I’m very lazy and wimpy when it comes to deep frying. I felt this was a dish where the flavor was not sacrificed at all in the baked version.

Well, my mom told me she forwarded your post to her friends – quite the thing as she just became acquainted with email and the web last week, I think. When it comes to these traditional meals, she said we’re way more hardcore (loosely translated)! So funny, coming from my Ironchef mom.

HB – I’m lazy about frying too (but fried foods… they taste so heavenly…) which is why I love the baked version in that recipe. One day I might try frying one. I’m not a good fryer though, not enough practice. Your mom sounds like a technical pro now. I’m impressed. I wonder how the parents’ generation must feel when they see us youngins embracing the food tradition?

One of my favorite dishes. I have never seen such a beautiful pictures of it! I wish I could enter my chopsticks through the screen of the computer and get it! The only thing I am missing is tou pi (or tou bi, I`m not sure), uf, I LOVE it!
I`m very hungry…..

Beruta – It really is delicious, isn’t it? It’s definitely a homestyle comfort food for me. I don’t know what tou pi is? Is it fried tofu? If so, I sometimes add that too :) But if I add too much stuff, the wok will overflow )

Hi Jenny,
I’m just browsing around and have come across several of my own childhood dishes on your blog. It’s comforting to know that there are people other than my brother and me who know about these foods my friends would never understand. (Like soy sauce chicken with somen noodles…and I’ve been eating the same brand as you my entire life!) Anyway, about the hot pot, in my family everyone got a bowl with a raw egg cracked into it. Then we would put our own quantities of chinese bbq sauce, soy sauce and occasionally sesame seed oil. We always started with the meats and seafoods, and really just dipping a hot shrimp into the egg mixture to cool it down before popping it into your mouth gave it such a fantastic “mouth feel.” None of us ate from our bowls, it was more like we ate directly from the hot pot itself with a short rest stop into the seasoned egg bowls. (Less travel time for the food to get into my belly…how can you argue with that?) By the time anyone got around to putting veggies and noodles into the hot pot, the egg mixture would have been diluted enough from so many dippings that it would become a nice soupy base.

Hmm, my mouth is watering now…

DianaBanana – our Taiwanese friends like to put a raw egg in their bowls too! I found it quite startling the first time I saw it, but it’s common in those hot pot restaurants I have been to in California. I don’t do it at home because runny eggs scare the hell out of my husband ) But when we go out for sushi, I looooooove having some tobiko with quail egg. Heavenly ) Oooh boy, now I’m hungry too!

Had to have hot pot after reading your post! Such gorgeous and mouth watering pictures =) I absolutely love hot pot it all it’s asian variations, but have just recently discovered the Chinese version at some of the restuarants in Rowland Heights (in California).

Thanks so much for the barbeque sauce information. I could not for the life of me figure out what that sauce was. Jen, in some of the restaurants that I have had Chinese hot pot, they put together a somewhat herbal(?) flavored broth where one side is spicy and the other side is mild. Would you happen to know what they put in there, the herbal bouquet smells amazing to me.

Keep up the wonderful work!

Anh – I’m jealous that you have restaurants to go to that SERVE this!! There are some things I really miss about California, and the food scene was definitely one of them. I don’t know what that broth is, but you shouldn’t hesitate to ask at the restaurants!! :) And then email me when you find out because I’m really curious now :)

Ah! I totally agree! You absolutely must have the sacha sauce with hot pot! I adore that stuff!

Hello, I just came up this blog and I love it! I love all the recipes and it all looks very wonderful and delicious! I personally can’t wait to try some of them. Also I just want to say I love hot pot. And the one thing that I love most about hot pot is watercress. A hotpot is just not a hot pot w/o watercress. For me at least. Thanks for the recipes!

This is over a year late, but I just found your beautiful blog.

Anh (and anyone else who wonders) – Here’s a quote from Wikipedia:

“In Xishuangbanna, Yunnan Province in southwestern China near the border with Myanmar, the broth is often divided into a yin and yang shape – a bubbling, fiery red chilli broth on one side, and a cooler white chicken broth on the other.”

Definitely making this to celebrate the year of the ox!

Nicole – no worries! thanks for the info :)

This looks great, and I can’t wait to make it .. this is what i have whenever i am back at home!

However, i must say, what you said was a Chinese BBQ sauce is actually a very TAIWANESE BBQ Sauce! It is a very famous brand from Taiwan that is known for it’s strong, nutritious and distinctive flavour!

Thank you for your all your wonderful recepies.. look forward to trying all the recipes!!

Hi !
I was just thinking abt a nontraditional christmas meal and I think you just sealed the deal! hot pot it is! can you tell me what brand of electric wok you would trust? or what about a electric heater and using a crock pot on top?

Christy – I don’t have a brand that I trust. I don’t even know what brands exist. I just know the one I have isn’t all that great. I recommend shopping around and doing some research online to learn which ones work the best. There are a lot of cheap, crappy ones out there that are serious potential fire hazards :( I wouldn’t do the electric heater/crock pot route – the heat capacity makes it hard to control temperature quickly.

I know this is a very old post, but I just wanted to thank you. Seriously, every time I make hot pot for the last 3 years, I refer to this page to see if I’m forgetting any ingredients! You rock, thanks a ton!

I don’t know how I get here but this is a great simple recipe! Seems much easier than the Szechuan ones with 50 different spices to buy. I love huo guo. It’s the only food I want to eat in the winter months. Just wondering: what’s the brand of the electric burner/hotpot do you use? You can email me if you don’t want to advertise on the blog:) Look forward to trying this recipe-soon I hope!!

Becky – It’s a west bend electric wok (, but I don’t really like it because it does a terrible job of regulating the temperature – either too hot or not hot enough, but never stays at a constant temperature. I’m sure the spendy Breville model is probably much better, but I don’t want to blow so much cash on something I don’t use all the time.

Great post! The spread of items you have pictured are the exact same items my parents would put out. The only thing missing are eggs! We would crack the egg white into the broth to cook and mix the raw egg yolk into the sa cha sauce for extra body. Yum!

What a wonderful recipe and made even sweeter with memories. Thank you for sharing!

Easy Meals with Mince Beef (ground beef) for Busy Families

Want some flavors from other countries? Here are some of our favorites – divvied up cuisine style – so that you can try some new or favorite flavors.

All-American Favorites

    by Meredith of Perfection Pending by Kori at Home
  • Okay, so technically this uses minced or ground turkey, but you could use beef, too. And it’s delicious! Mini Turkey Meatloaf Recipe by Herchel of Gym Craft Laundry

Asian Mince Beef Dishes

Mexican Dishes with Ground Beef

    from WonderMom Wannabe
  • Trying to be carb-free? Try these Lettuce Wrap Tacos by Thank you Honey by Crystal and Co.
  • Got a crowd? Try this bigger Taco Salad for a Crowd recipe by Meredith of Perfection Pending

Italian Style Minced Beef Meals

Scottish Minced Beef Meals

So you felt like some slaw - now what to do with the rest of that cabbage?

Who knew that popping cabbage in a frying pan and half burning it could be so delicious! A Sugarloaf is not just any cabbage though – it’s the adored variety found in Denmark and has a loose-leaf structure more similar to a butter lettuce - it’s sweet, and when charred becomes more interesting. Use a cultured butter for this for an extra depth of flavour.

Steamed sugarloaf cabbage with lemon and burnt butter

Japanese pancake with crispy trotters (okonomiyaki)

Okonomiyaki is a savoury Japanese pancake that’s great for using small amounts of leftover meat and veg. Usually favoured by budget-restricted students in Osaka, this pancake is a one-size-fits-all approach to your leftover cabbage and well, anything else in your fridge!

Japanese pancake Okonomiyaki

Korean army stew (budae jjigae)

There's nothing that says "let's clear the fridge" more than a hotpot. Leftover cabbage gets cut up into large pieces and cooked down with instant ramen, salty Spam, chewy rice cakes and silky soft tofu. The broth is thick and rich, laced with earthy umami tones from kombu and anchovies, dyed fiery-red with kimchi and gochujang. If you happen to have a hot pot or fondue pot, this would be amazing right at the table. Otherwise, be sure to enjoy immediately, and keep the soup simmering while you eat for refills.

Korean army stew (budae jjigae)

Cabbage rolls (niños envueltos)

These cabbage rolls are filled with rice and minced meat. The mix is wrapped in cabbage leaves and slowly cooked in tomato sauce. It's a delicious and healthy dish for all the family and can be frozen, just like spring rolls, and reheated at any moment.

Cabbage rolls (niños envueltos)

Matthew Evans' sauerkraut

A simple cabbage can become a lovely sauerkraut (German for 'sour cabbage') when fermented. The aim is to shred and crush the cabbage, and let the lactobacillus bacteria naturally present in the vegetable turn it into something far more complex, (and purportedly health giving) than the raw ingredient. A fantastic way to store leftover cabbage if your tastebuds need a little bit of a break.

Red cabbage cream with charred green cabbage

If you've got excess cabbage coming out of your ears, this is the dish for you! A simple side dish with very few ingredients, the aim the aim of this recipe is to show the versatility of cabbage. We get to taste it being robust, charred and crunchy balanced with its creamy, soft and gentle side.

Red cabbage cream with charred green cabbage

Rustic chicken sausage, cabbage and green apple pie

This pie is a fab way of turning the humble cabbage into a dinner table showstopper. Cabbage, chicken sausage and green apple gets encased in a flaky crust, and baked to a golden brown.

Rustic chicken sausage, cabbage and green apple pie

Young spring cabbage with dill and bacon

This Polish recipe uses young cabbage, as a celebration of spring. If this is hard to get at certain times of the year, feel free to substitute with another sweet cabbage like the oblong Napa cabbage.

Young spring cabbage with dill and bacon

Green cabbage and coconut mallung

This is a swift and easy side dish to make. The cabbage is crunchy and the turmeric gives a lovely earthy flavour and turns it all an excellent shade of yellow. Cooked with fresh coconut, this is perfect as part of a curry meal but also very appropriate served with a chargrilled piece of fish.

Green cabbage and coconut mallung

Savoy cabbage rolls with pork and grains

These rolls are perfect autumn fare, a dish that heads towards hearty territory yet still retains a certain amount of lightness and delicacy. Great to use up the large outer leaves after you've enjoyed the sweet heart of the cabbage!

Savoy cabbage rolls with pork and grains

Austrian pasta with caramelised cabbage (Krautfleckerl)

Krautfleckerl is a typical Austrian dish of pasta and cabbage. Kraut is the German word for white cabbage and Fleckerl is a handmade, square-cut noodle. Traditionally cooked with sugar, vinegar and caraway seeds, this version gets a fresh update with spring onions and fresh marjoram.

Austrian pasta with caramelised cabbage (Krautfleckerl)


This iconic pink soup gets its vibrant colour through beetroot, but its flavour from a mix of veggies, including cabbage! A favourite throughout many Eastern European countries, this pretty bowl can be enjoyed either hot or cold.

Spicy sour beef with tamarind sauce (sam-loh machu kroeung sach koh)

Chinese water spinach, apple eggplants and cabbage are the traditional vegetables used in this Cambodian dish, but feel free to add cauliflower or broccoli if you've got some of those on hand, too. a

Spicy sour beef with tamarind sauce (sam-loh machu kroeung sach koh)

Braised red cabbage with glazed chestnuts

Red cabbage gets cooked down with tart green apples to make our version of the German rotkol, with glazed chestnuts for added creaminess.

Braised red cabbage with glazed chestnuts

Pork-stuffed cabbage (chou farci)

If making individual cabbage rolls are too finicky for you, then you can stuff it instead! This popular French dish can be baked in a round baking dish, or remoulded into its original shape as is the case with this recipe from Poitou in west-central France.

Pork-stuffed cabbage (chou farci)

Cabbage with coconut and split chickpeas (band gobi sabzi)

Combining cabbage, coconut and split chickpeas, this vegetarian dish is best eaten with steamed rice and roti. Flavoured with mustard seeds, turmeric and green chilli, it’s one to serve at your next Indian feast.

Cabbage with coconut and split chickpeas (band gobi sabzi)


Upgrade your regular mash with a little cabbage! This classic Irish dish of cabbage and potatoes, often eaten as a side, was traditionally made on All Saints Day, otherwise known as Halloween. Hidden in the colcannon would be a ring, coin, thimble or button, each of which held a specific fortune for the person who found it.

Tips for Making Chinese Hot Pot at Home

  • How to set up the hot pot table. Set up your table with the burner and hot pot in the center, and the ingredients on plates around the pot. You can group ingredients together in a single plate or platter to save space. For instance, group meat together, group seafood together, and group vegetables or vegetarian items together.
  • Order of cooking hot pot ingredients. There is no order of cooking the hot pot ingredients, and you do not need to add in all the ingredients at once. Some families like to cook seafood first as it takes longer to cook, but it's a personal preference.
  • Reload with hot water. While making and eating hot pot, keep a kettle with a few cups of hot water ready to reload the soup base to replenish it when the liquid starts to evaporate too much.


  1. Place the beef, soy sauce, brown sugar (if using), grated Asian pear, garlic, onion, and black pepper into a bowl. Gently mix the marinade into the meat with a fork. Cover with plastic wrap and place into the fridge for a minimum of 4 hours or overnight.
  2. Heat a frying pan over medium high heat, add 1 tsp of oil and the marinated beef. Stir the meat around for 3-4 minutes -- because the meat is thinly sliced, it will cook quite quickly. Place the cooked meat onto a clean plate and cover. Set aside.
  3. Wipe down the frying pan and add a little oil. Heat over medium high heat, and add in the julienned carrot. Sauté for 2-3 minutes, until lightly softened. Transfer to a clean bowl.
    Repeat with the zucchini -- no need to add any oil -- sauté for 3-4 minutes, until the zucchini softens. Transfer to a clean bowl.
  4. Repeat with the shiitake mushrooms -- add a little bit of oil to the frying pan and sauté for 4-5 minutes, until the mushrooms are cooked through. Season with a little soy sauce. Set aside.
  5. Fill a large pot with water and bring to a boil.
  6. Place the washed mung bean sprouts into a colander and pour half of the boiling water over top of the bean sprouts. Drain. Transfer the sprouts to a bowl and drizzle with 1 tsp sesame oil and 1 tsp white sesame seeds.
  7. Using the remaining boiling water, blanch the spinach for 1-2 minutes, and drain. Submerge the spinach in an ice bath to stop the cooking process. Gently wring out the spinach and place into a bowl. Drizzle with 1 tsp sesame oil and 1 tsp white sesame seeds. Set aside.
  8. Heat up a small frying pan with a little oil and crack an egg in it. For sunny side up eggs, cook over medium heat for a few minutes. Remove from heat.
  9. To assemble: Add the cooked white rice to the bowl, and top with the sunny side egg in the middle. Layer the veggies and meat on top of the rice around the egg. Add a drizzle of sesame oil, dollop of gochujang, some kimchi, and sprinkle of sesame seeds. Serve immediately.

How to make Lancashire Potato Hash

  • Peel and chop the onions into rough chunky slices.
  • Add the olive oil to a large saucepan
  • Gently sauté the onions until they&rsquore softening
  • Tip the beef mince into the pan and break up with a wooden spoon.
  • Brown the mince over a medium heat &ndash stirring with a wooden spoon to stop it sticking.
  • Tip the carrots into the pan and mix them into the minced beef and onions.
  • Make up the beef stock with boiling water.
  • Tip the stock into the saucepan and stir.
  • Bring the pan to the boil, then reduce the heat and put the lid on &ndash simmer for around 30 minutes.
  • Once the mince, onions and carrots are cooked through &ndash peel and thinly slice the potatoes.
  • Gently mix the sliced potatoes into the minced beef and onions.
  • Bring the Lancashire potato hash back up to the boil, then reduce the heat and simmer with the lid on for about 20 minutes or until the potatoes are tender.
  • Once the Lancashire potato hash is cooked through you may need to thicken the gravy.
  • If the gravy needs thickening you can do this using a tsp of cornflour mixed into a drop of cold water and stirred through the stew.

Get more easy ground beef recipes here

A World of Healthy Recipes

2 . Mix the beef, beaten egg and 3tsp of the barbeque seasoning together and form into 12 balls.

3. Heat a frying pan sprayed with Fry Light and fry the onion and meatballs for 4-5 minutes until browned.

4. Stir in the remaining ingredients. Bring to the boil, transfer to an ovenproof dish and bake for 30 minutes.

5. Serve with 198gm (7oz) new potatoes done as wedges (Healthy Extra B choice) and a selection of Syn-free vegetables.

2. Barbeque Cheese Burgers

Syns Per Serving | Original – 2 (or use cheese as part of Healthy Extra A choice to make Syn-free)

- 454gm (1lb) extra lean minced beef

- 2tsp Worcestershire sauce

- 57gm (2oz) reduced fat cheddar cheese (8 Syns)

- Grilled tomatoes, to serve

1. Mix the lean minced beef, barbeque seasoning, Worcestershire sauce & egg together in a large bowl. Cut the cheese into four cubes.

2. Divide the beef mixture into four. Place the cheese into the centre of each and mould the meat into a burger shape.

3. Grill or barbeque with some halved tomatoes for 10-15 minutes, turning occasionally.

4. Serve with a large mixed salad.

3. Beef & Mushroom Casserole

Syns per Serving | Original - 3

- 600g (1lb 5oz) lean braising steak, cubed

- 150g (5oz) mushrooms, sliced

- 295g can Campbell 's Condensed Oxtail Soup (12 Syns)

1. Pre-heat oven to 180єC (350єF, Gas 4). In a flame-proof casserole sprayed with Fry Light, fry the beef until brown. Add the vegetables and fry for 5 minutes.

2. Stir in the soup and water and bring to a simmer.

3. Transfer to the oven for 1Ѕ hours, stirring occasionally.

4. Serve with a jacket potato (Healthy Extra B Choice) and a selection of Syn-Free vegetables.

Syns per Serving | Original - 2

- 340gm tin lean corned beef (7Ѕ Syns)

- 225gm / 8oz very low fat cottage cheese

- salt & freshly ground black pepper

1. Slice the corned beef into four thick slices and place on some kitchen paper on a microwavable plate. Warm gently in the microwave to remove any excess fat.

2. Pre-heat oven to 190єC / 375єF / Gas 5.

3. Mix the corned beef and onion together. Place in the base of a flan dish and press down well with the back of a fork.

4. Beat the eggs, add the cottage cheese, seasoning and herbs, and mix well. Pour this mixture over the corned beef base and bake in the oven for 30 mins or until golden brown.

Syns Per Serving | Original – 3

- 454gm (1lb) extra lean minced beef

- 150gm (5oz) mushrooms, sliced

- 295gm can Campbell ’s Classics Condensed oxtail soup (12 Syns)

1. Dry-fry the mince, onion and mushrooms for five minutes.

2. Stir in the soup and water. Simmer for 25 minutes, or until mince is tender, stirring occasionally.

3. Serve with a selection of Syn-Free vegetables and a Healthy Extra helping of potato.

6. Syn-Free Quarter Pounder Burgers

Syns Per Serving | Original – Syn Free

- 454gm (1lb) extra lean minced beef

- bunch spring onions, trimmed & finely chopped

- 2tsp Worcestershire sauce

1. Mix the lean minced beef, spring onions, barbeque seasoning, Worcestershire sauce, mustard powder & egg together in a large bowl.

2. Divide the beef mixture into four, and mould the meat into burger shapes (Lakeland Limited have a fantastic Burger Press that makes these perfectly every time).

3. Spray both sides of each burger with Fry Light. Grill or barbeque for 10-15 minutes, turning occasionally.

4. For an extra treat, just before removing from the grill, top each burger with a light cheese slice (2Ѕ Syns each or take as a Healthy Extra)

Syns Per Serving | Original – Negligible

- 454 gm (1lb) extra lean minced beef

- 227gm (8oz) lean bacon, minced

- 113gm (4oz) carrot, finely grated

1. Pre-heat the oven to 180C, 350 F , Gas Mark 4

2. Place all the ingredients in a large bowl and mix until thoroughly combined. Press into 900ml (1Ѕ pint) ring mould or a 23 x 12.5cm (9 x 5'') loaf tin. Cover with foil and place in a baking tin half filled with hot water. Cook for 1Ѕ hours.

3. Allow to cool slightly before turning out onto a cooling rack with a tray placed underneath to catch the fat. Cover loosely and leave until completely cold.

4. If preferred serve hot with vegetables.

8. Sausage & Roasted Vegetable Bake

Syns per Serving | Original – 1 (**add 7 Syns per serving if not using the potatoes as a Healthy Extra B choice)

- 454gm (Pk8) Tesco Healthy Living thick pork sausages (4 Syns)

- 1 red pepper, deseeded and cut into chunks

- 1 yellow pepper, deseeded and cut into chunks

- 792gm (1lb 12 oz) baby new potatoes, halved (4 x Healthy Extra B Choice)**

- 2 small red onions, cut into chunks

- 283gm (10 oz) cherry tomatoes

- 1tbsp Schwartz Season-All Simply Shake Seasoning

1. Pre-heat the oven to 220C, 425F, Gas Mark 7.

2. Place the sausages and the vegetables on a large baking tray.

3. Spray with Fry Light & sprinkle over the Season-All seasoning.

4. Cook in the oven for 40-45 minutes, or until the potatoes are tender.

9. Minced Beef & Summer Vegetable Layer

Syns per Serving | Original - 4Ѕ Syns

- 675gm (1Ѕ lb) extra lean minced beef

- 28gm (1oz) plain flour (5 Syns)

- 2tsp Italian herb seasoning

- ј tsp ground black pepper

- 2tsp Schwartz Season-All Simply Shake seasoning

- 340gm (12oz) potatoes, sliced thinly (12 Syns)

- 340gm (12oz) courgettes, sliced

- 340gm (12oz) tomatoes, sliced

1. Pre-heat the oven to 200C / 400F / Gas 6.

2. Heat a large saucepan sprayed with Fry Light & fry the mince until browned. Drain off any excess fat. Stir in the flour, tomato puree, Italian herb seasoning, garlic granules, black pepper and Season-All seasoning. Blend in the stock & simmer for 15 minutes. Parboil the potatoes for 5 minutes in salted water. Drain and cover.

3. Heat a frying pan sprayed with Fry Light and gently fry the onion, courgettes and aubergine until soft and just beginning to colour. Place half of the fried vegetable mixture on the bottom of a large oblong ovenproof dish. Cover using half of the mince mixture. Repeat these layers once more. Cover the entire surface using slices of potatoes and tomatoes arranged alternately to form a chequerboard effect.

4. Spray the top with Fry Light. Bake for approximately 45 minutes, or until the top is golden.

10. Individual Beef Gratins

Syns per Serving | Green – Syn Free**

**add 6 Syns per serving if not using minced beef as a Healthy Extra option, and another 4 Syns per serving if not using cheese as part of a Healthy Extra option

- 340gm (12oz) dried macaroni pasta

- 1 small onion, peeled and chopped

- 340gm (12oz) extra lean minced beef**

- 1tbsp Worcestershire sauce

- 1 small green pepper, seeded and chopped

- freshly ground black pepper

- 1 bunch spring onions, thinly sliced

- 113gm (4oz) reduced-fat Cheddar cheese, grated**

1. Preheat oven to 190C / 375F / Gas 5. Lightly spray 4 individual baking or gratin dishes.

2. Cook the pasta in a large pan of boiling water, following the instructions on the packet, until just tender. Drain well.

3. Heat a large, non-stick pan sprayed with Fry Light over a medium heat. Add the onion and garlic and fry for 3 minutes, or until soft. Add the beef. Cook for 5 minutes, stirring, until browned.

4. Stir in the Worcestershire sauce, chilli sauce, tomatoes, green pepper and black pepper. Cover and cook for 3 minutes.

5. Stir in the pasta and spring onions. Divide the mixture between the dishes. Sprinkle over the cheese. Bake for 20 minutes, or until bubbling. Serve.

Note: To prepare the gratins in advance, follow the recipe as above. Spoon the mixture into the dishes and top with the cheese. Cover and chill in the fridge for 1 day or freeze for up to one month.

Syns per Serving | Original - 1 Syn

- 8 Tesco Healthy Living pork sausages (4 Syns)

- 3 x Ryvita Original (4Ѕ Syns)

1. Boil the eggs in a large pan of water for about 10 minutes. Remove from the heat & run under the cold tap for at least a minute. Shell the eggs, rinse in cold water and pat dry with kitchen paper.

2. Meanwhile, finely crush the Ryvitas into a fine breadcrumb texture. Alternatively, whiz them up in a blender or food processor until well crumbled. Pour onto a small plate.

3. Preheat the oven to 190C / 375F / Gas 5. Take one of the sausages and cut through the sausage skin along the length of the sausage. Peel off the skin and discard.

4. Gently knead the sausage meat in one hand and shape into a small round flat shape (it may help to dampen your hands first to prevent the meat from sticking). Place an egg in the centre of the flattened meat & gently mould it around the egg until the egg is completely covered. Roll the covered egg in the Ryvita crumbs and place on a baking tray.

5. Do the same for the remaining eggs and sausages. Place the tray in the oven for 30-40 minutes until cooked through and golden. Serve hot or cold.

12. Mince & Vegetable Hotpot

Syns per Serving | Original - 2 Syns**

Servings | 2 (Very large servings)

**add 7 Syns per serving if not using the potatoes as a Healthy Extra OR serves 4 at 4Ѕ Syns per serving

- 400gm (14oz) potatoes, peeled and thinly sliced**

- 400gm extra lean mince beef

- 85gm (3 oz) frozen peas (3 Syns)

- 2.5ml (Ѕ tsp) dried mixed herbs

- freshly ground black pepper

1. Pre-heat oven to 190 є C (375єF, Gas 5). Boil potatoes for 10mins. Drain. Meanwhile, in a large pan sprayed with Fry Light, fry mince, onion and carrot for 10mins, stirring regularly.

2. Stir in remaining ingredients and simmer for 5mins. Transfer to 1.75lt (3pt) oven-proof dish. Arrange potato slices on top (if liked, spray with Fry Light).

3. Bake for 50mins or until potatoes are golden.

4. Serve with a selection of seasonal vegetables.

13. Cajun Sausage & Baked Bean Pot

Syns per Serving | Original – 4 Syns

- 454gm (1lb) Morrisons Eat Smart Diet pork sausages

- 400gm can chopped tomatoes

- 400gm can baked beans in tomato sauce (16 Syns)

- few dashes Worcestershire sauce

1. Fry the sausages in a large frying pan sprayed with Fry Light until browned.

2. Add the onion and fry for a further 2-3 minutes, until browned.

3. Transfer the sausages and onion to a large saucepan and stir in all of the remaining ingredients. Bring to the boil.

4. Reduce the heat and simmer for 10 minutes.

Note: Use the baked beans as part of a Healthy Extra B choice (142gm = 1 Healthy Extra B) to make this recipe Syn Free

Syns per Serving | Green - 2Ѕ Syns**

** Add 3 Syns per serving if not using the cheese as part of a Healthy Extra choice and another 6 Syns per serving if not using the minced beef as a Healthy Extra B choice

- 454gm (1lb) extra lean minced beef**

- 1 beef Oxo cube, made up to Ѕpt with boiling water (1 Syn)

- 1tbsp Worcestershire Sauce

- 227gm (8oz) frozen mixed vegetables (broccoli florets, baby carrots, peas, sweetcorn, red pepper)

- 85gm (3oz) reduced fat Cheddar, grated**

1. Pre-heat the oven to 200C, 400F, Gas Mark 6

2. Spray a large saucepan with Fry Light and fry the minced beef and onion for 4-5mins until starting to brown. Drain off any excess fat.

3. Stir in 2tsp of the mixed herbs, the stock, Worcestershire sauce, tomato puree and vegetables. Bring to the boil, stirring.

4. Transfer to an ovenproof dish. Mix the remaining 1tsp mixed herbs into the mashed potato & use to top the mince. Sprinkle with the cheese.

5. Bake for 30-40 minutes until golden.

15. Kefta Mkaouara (Spicy Egg, Meatball & Tomato Tagine)

Syns Per Serving | Original – Syn Free

- 4 very fresh medium-sized free-range eggs

- salt & freshly ground black pepper

- a small handful fresh coriander leaves, coarsely chopped, to garnish

- 454gm (1lb) extra lean minced beef or lamb

- 2tbsp finely chopped parsley

- freshly ground black pepper

- 1 medium onion, finely chopped

- 907gm (2lb) ripe tomatoes, skinned, seeded and chopped or 2 x 400gm cans chopped tomatoes

- 1tsp freshly ground black pepper

1. Pre-heat oven to 200C / 400F / Gas Mark 6.

2. For the meatballs, put the minced beef, parsley, cumin, paprika, salt & some freshly ground black pepper into a bowl & mix together well using your hands. Dampen your hands and form the mixture into about 28 2.5cm / 1 inch balls.

3. Heat a shallow tagine or frying pan sprayed with Fry Light and brown the meatballs briefly on all sides. Remove with a slotted spoon to a plate and set to one side.

4. For the sauce, spray the pan with some more Fry Light and add the onion, cooking gently for ten minutes until very soft and just beginning to brown. Add the remaining sauce ingredients and leave to simmer gently for 15-20 minutes until well concentrated in flavour but not too thick. Season well with salt to taste.

5. Return the meatballs to the sauce and mix together. Transfer to a shallow ovenproof dish if you have prepared the sauce in a frying pan, otherwise leave the mixture in the tagine. Make four slight dips in the mixture and break an egg into each one. Bake in the oven for 15 minutes or until the eggs are just set.

6. Scatter with the chopped coriander and serve.

16. All Day Breakfast Quiche

Syns per Serving | Original – Syn Free**

**add 6 Syns per serving if not using the cheese as a Healthy Extra option

- 8 Morrisons Eat Smart Diet pork sausages

- 2 medium onions, peeled and sliced

- 250gm pack lean smoked bacon, chopped

- 85gm (3 oz) reduced fat Cheddar cheese, grated

- 300gm tub very low fat cottage cheese

- Freshly ground black pepper

1. Preheat the oven to 190C / 375F / Gas Mark 5. Spray two medium flan dishes with Fry Light. Remove the skins from the sausages and place four sausages into each dish. Flatten with a fork and spread the sausage meat over the base of the dishes don’t worry if the sausage meat layer is really thin as the egg mixture will fill in any gaps.

2. Bake the sausage meat bases for 15 minutes. Meanwhile, fry the bacon and onion in a pan sprayed with Fry Light until the onion softens and the bacon begins to brown. Divide this mixture equally over the two flan bases.

3. Sprinkle each of the bases with 42gm (1Ѕ oz) of the grated cheese. Blend the eggs with the cottage cheese, mixed herbs and pepper using a stick blender (or beat with a fork but the end result will not be as smooth. Spoon this mixture equally over the two bases and allow to soak in for a minute or two. Decorate the tops of the quiches with slices of cherry tomato.

4. Bake the quiches in the oven for 35-40 minutes until golden brown and set. Allow to cool, then cut into wedges and serve.

Syns per Serving | Original – 2Ѕ Syns

Servings | 4 (but to be honest I often serve 2 BIG portions at 4Ѕ Syns each)

- 8 Morrisons Eat Smart Diet pork sausages

- 128gm sachet Morrisons Yorkshire Pudding & Pancake Mix (9 Syns)

1. Preheat the oven to 220C / 425F / Gas Mark 7. Spray a roasting tin with Fry Light and put in the oven to heat up.

2. Heat a large frying pan sprayed with Fry Light and fry the sausages, turning frequently, until browned all over.

3. Whilst the sausages are browning, place the batter mix in a bowl. Beat the egg and water together and add this to the batter mix. Whisk until smooth.

4. Remove the roasting tin from the oven and add the sausages. Pour over the batter mix and return to the oven as quickly as possible.

5. Bake for 30-35 minutes until the batter mix rises and turns golden brown. Serve with a selection of Syn-Free vegetables.

18. Sausage & Vegetable Casserole

Syns per Serving | Original – Syn Free

- 198gm (7 oz) butternut squash

- 12 Morrisons Eat Smart Diet pork sausages

- 1-2tsp artificial sweetener

- 2 x 400gm cans chopped tomatoes

- Salt & freshly ground black pepper

1. Preheat the oven to 200C / 400F / Gas 6 and prepare the ingredients peel and roughly chop the onions, peel and cut the butternut squash into bite-size chunks, trim and roughly chop the courgette and deseed and roughly chop the pepper.

2. Spray a pan with Fry Light and fry the sausages for 3-4 minutes until lightly browned. Remove from the pan and place in a casserole dish with the onions, butternut squash, courgette and red pepper.

3. Meanwhile, mix together the chilli flakes, garlic salt, oregano, sweetener, tomatoes and Bovril and pour into the casserole dish. Season well and cook in the oven for 25-30 minutes. Remove from the oven and serve immediately.

19. Sausage & Guinness Casserole

Servings | Makes 2 meals, each serving 4

Syns Per Serving | Original & Extra Easy - 2 Syns

Make one hearty casserole and freeze another at the same time – two fab dinners for the effort of one. To freeze & reheat: Cover and freeze half the casserole for up to 3 months. Thaw in the fridge for 24 hours or until completely thawed. Transfer to a saucepan and simmer over a medium heat for 10 minutes, stirring occasionally, until piping hot.

- 16 Morrisons Eat Smart Diet pork sausages

- 12 rashers lean smoked back bacon, all visible fat removed

- 330ml bottle Guinness (6 Syns)

- 250gm chestnut mushrooms, halved

- 3tbsp fresh parsley leaves, to garnish

1. Spray a large casserole or deep, wide frying pan with Fry Light and heat over a medium-high heat. Add the sausages and cook for 6-8 minutes, until browned all over. Remove and set aside.

2. Add the onions, celery and bacon to the casserole and cook, stirring, for 6-8 minutes, until softened. Stir in the flour and tomato puree and cook for 1 minute. Pour in the Guinness, bring to the boil and cook for 2 minutes, until reduced. Add the stock, bring back to the boil, and then return the sausages to the casserole with the mushrooms. Simmer for 5 minutes, stirring occasionally, then season to taste.

3 . Transfer half the mixture to a freezer-proof container. Cool, then label and freeze. Return the remaining mixture to the heat and simmer for a further 10 minutes, until the sausages are cooked and the sauce has thickened. Garnish with parsley and serve with mashed potato (count as Syns if not following the Extra Easy plan) and savoy cabbage.

Syns Per Serving | Original & Extra Easy – 4 Syns

- 1.5kg (3lb) lean stewing steak, cut into chunks

- 4tbsp plain flour (14 Syns)

- 454gm (1lb) carrots, chopped

- 440ml can stout (e.g. Guinness) (8 Syns)

- 2tsp made English mustard (1 Syn)

1. Preheat the oven to 180C / 350F / Gas 4. Fry the onion in Fry Light in a large flame-proof casserole for 5 minutes until soft.

2. Coat the steak in the flour, shaking off any excess. Add to the casserole and fry until browned all over. Stir in the bay leaves, carrots, stock and stout.

3. Cover and cook for 1 hour. Take off the lid and cook for a further 30 minutes. Stir in the mustard before serving.

21. Stir Fried Sweet & Sour Pork

Syns Per Serving | Original & Extra Easy – 2 Syns

- 340gm (12 oz) lean pork loin steak, sliced

- 227gm can bamboo shoots, drained

- 200gm canned pineapple in natural juice, drained and chopped (5 Syns)

- Grated rind and juice of 1 orange (1 Syn)

- 2tbsp granulated sweetener

- Salt & freshly ground black pepper

1. Heat a wok or frying pan sprayed with Fry Light, add the pork and cook until lightly browned.

2. Add the peppers and the onions and continue to fry for 2-3 minutes, until softened. Stir in the bamboo shoots and the pineapple.

3. In a small pan, heat the vinegar, orange rind and juice, tomato puree and the soy sauce. Mix together the cornflour and 1tbsp water, and stir into the sauce. Bring to the boil and simmer until thickened. Stir in the granulated sweetener.

4. Toss through the pork mixture and season well. Serve with boiled rice or noodles, remembering to include the additional Syns if following the Original plan.

22. Beef & Bacon Cannelloni

Syns per Serving | Extra Easy – 3 Syns

- 1 medium onion, chopped finely

- 2tsp Lazy Garlic, or 2 garlic cloves, crushed

- 8 rashers smoked back bacon, all visible fat removed & chopped into small pieces

- 1lb / 454gm extra lean minced beef

- 400gm can chopped tomatoes

- 1tbsp dried Italian mixed herbs

- Freshly ground black pepper

- 16 dried cannelloni tubes

- 250gm tub fat-free cottage cheese with onion & chives

- 3oz / 84gm reduced-fat mature Cheddar cheese, finely grated

1. In a deep, lidded, non-stick pan cook the onion, garlic and bacon, covered, for 10 minutes. Add the beef and continue to cook, uncovered, for 10 minutes.

2. A dd the tomatoes, passata, herbs and black pepper. Cook for 5 minutes. Season & leave to cool.

3. Preheat the oven to 200C / 400F / Gas Mark 6. Spoon the mince mixture into the cannelloni tubes, before placing them in a large baking dish (the best way to do this is to stand the tubes on end within the baking dish, then lay them down quickly once filled, rather than trying to lift them into the dish once filled). Brush the pasta tubes all over with water.

4. For the topping, mix together the cottage cheese, quark, egg yolks and half the cheese. Season with freshly ground black pepper. Spread the mixture over the cannelloni and sprinkle with the remaining cheese. Bake in the oven for 40 minutes, until golden and bubbling. Remove from the oven and serve with a crisp green salad on the side.