Nick’s Mince & Tatties
‘Mince and tatties conjures up childhood memories for a lot of Scots, me included. My mum makes it in the oven – and there are no onions or garlic within a good 10 miles of it. It’s actually delicious and very tender, but with just meat, carrots and a little stock it’s a lighter version than I make.
My recipe is much richer. It’s proper tasty, with onion, garlic, carrots – and a really good stock. I even throw in a few gravy granules.
The crucial thing is to use the best quality mince. I use steak mince. What I like about Campbells mince is that they take a proper cut of beef and mince it, not simply use up leftover bits from here and there. In particular with beef, the quality of the meat is paramount.
My other favourite mince dishes are the ever popular ones. I always make spag bol for the kids, and we also love a good chilli con carne. My tip for chilli is to add lots of cumin – more than you think. And the great thing about all these dishes, bol, chilli, cooked mince – is that they freeze really well, so always make twice as much as you need and freeze half.’