Name: Spiced mince and gravy on swede mash with broccoli trees
Yield: Serves 4
Ingredients: 1½ tsp ground ginger; 1 tsp ground turmeric; generous pinch of ground white or black pepper; ½ tsp ground cinnamon; 5 cm (2 in) piece of fresh ginger, grated; ½ tsp sea salt and ½ tsp freshly ground black pepper, to taste; 400 ml bone broth or bouillon stock; 4 large tomatoes (about 300g), skinned and deseeded; 3 carrots, grated; 350 g lamb mince; 1 medium leek or 1 medium–large onion, finely sliced; 1 tbsp ghee; 1 tsp mustard seeds; 100 ml water; 450–500 g broccoli; 2 swedes, topped and tailed, peeled and cut into 2 cm cubes; handful coriander leaves (optional); 100 g (⅔ cup) peas; 200 ml water; 2 bay leaves; 2½ tsp ground cumin; ¼ tsp ground nutmeg; 1 tsp ground coriander; ½ tsp sea salt; 1½ tbsp butter

Preparation info

Serves
4

Difficulty
Medium

Appears in

East by West

By Jasmine Hemsley

Published 2017

About

This is inspired by a childhood favourite of mine. My childminder Sonia’s husband, Lew, was an amazing cook and the food was always hearty and belly-warming; this is my version of one of my favourite dishes – mince on mash with broccoli. The mince was cooked with baked beans and onions and served runny, around a mound of mash, and I used to stand the broccoli florets on the mound like they were trees on a white hill surrounded by a muddy river. We even gave it a drizzle of tomato sauce befo