Paprika beef topped with spicy roasted squash and crispy kale

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I set out to make a butternut squash lasagne the other night, but changed my mind at the last minute and decided to spice things up a little. I kept things really simple, as always, and will definitely be cooking this fab dish again!

Since learning that it’s one of the most nutrient dense vegetables on the planet, kale has become my new best friend and was a wonderful addition to this meal which traditionally would have some cheese on the top.

Ingredients (for two):
300g minced beef
100ml red wine
50ml tomato purée
50ml balsamic vinegar
2 tbsp sweet smoked paprika
Med red onion – finely chopped
2 lge cloves of garlic – crushed
Half a butternut squash – peeled & cut into 6 discs
100g kale
2 glugs of olive oil
Salt & pepper
Tsp dried chilli flakes (or more depending on your taste)

Method:
– preheat the oven to 175C/360F

– prep the butternut squash and arrange on a non stick baking tray. Drizzle over some olive oil, salt, pepper and chilli flakes. Roast for 30-40 mins until cooked through

– while the squash is roasting make the beef component. Gently fry the onion and garlic in a little olive oil until soft. Add the mince and stir well until all the meat is brown

– stir in the paprika and give everything a good mix

– add the red wine, tomato purée and balsamic, ensure everything is incorporated well. Allow to simmer on a low heat for 20-25 mins

– once the squash is cooked, put the kale on the top and season to taste. Cook in the oven for 3-5 mins until crispy, taking care to ensure it doesn’t burn

– layer up your bowls with beef, then squash and top with the yummy crispy kale

 

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Paprika Lamb Shoulder

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We went halves with a friend on a lamb from our local farm shop last week, so as you can imagine have been eating a lot of the stuff… It’s amazing quality and works out so much cheaper than buying individual cuts, I’d highly recommend it. Here’s what we had last night.

Ingredients (serves 2-4):
750g-1kg bone-in lamb shoulder joint
50ml balsamic vinegar
1 tbsp honey
1 tbsp olive oil
2 tbsp sweet smoked paprika
1 tsp sea salt
3 red onions (peeled and quartered)

Method:
– put the lamb skin side up in a large tupperware box, rub the olive oil over the skin. Mix the salt and paprika together and rub into the skin. Marinade the lamb in the fridge for up
to 24 hours

– when you’re ready to start cooking, preheat the oven to 200 degrees

– mix the balsamic and honey together, and put it at the bottom of a large casserole pot. Place the lamb on top and roast in the oven with the lid off for 30 mins

– give the lamb a good basting with all the juices at the bottom

– add the onions to the bottom of the casserole, place the lamb on top, and turn the oven down to 150 degrees

– cook with the lid on for three hours, and leave to rest out of the oven for half an hour afterwards (still in the casserole with the lid on)

– serve with tons of green veg