EAT WELL FOR LESS RECIPES RECIPES

Steps:

• 1. Preheat the slow cooker on the high setting, according to the manufacturer’s instructions, or preheat the oven.

  2. Rub the beef brisket with the vegetable oil, then season with the salt and some black pepper. Tip the stock pot into a jug or crumble in the stock cube, add the boiling water and stir to combine.

  3. Heat a large frying pan over a medium heat, then add the beef brisket and fry on each side for 2 minutes until browned. Place into the cooking pot of the slow cooker.

  4. Add the stock to the frying pan and swirl around to combine all the juicy beef bits left in the pan with the stock. Pour over the beef in the slow cooker, then add the Worcestershire and brown sauces, stir again and cover with the lid.

  5. Leave the setting on high or turn it down to low, then leave the beef to cook on high for 6–8 hours, or on low for 8–10 hours.

  6. When the beef is nearly cooked, make the root veg mash. Put all the chopped veg into a large saucepan and cover with water. Cover with a lid, bring to the boil, then reduce the heat and simmer for 20 minutes until tender. Drain, then return to the pan and heat for 1 minute, shaking the pan to drive off any excess moisture. Remove from the heat, add the butter and plenty of black pepper, then mash with a potato masher until smooth. Stir in half of the chives.

  7. Once the beef is cooked, remove the lid and lift the beef out onto a board. Pull it apart into pieces using two forks, then return the meat to the slow cooker to mix with the sauce/juices. Spoon the shredded beef onto plates and serve with the root veg mash alongside. Scatter over the remaining chives to finish.

Steps:

• Preheat oven to 375 degrees F. For sauce: In a medium saucepan, cook meat, onion, carrot and garlic until meat is brown and vegetables are tender.
• Stir in the tomato sauce, dried basil (if using), dried oregano (if using), fennel seeds, salt and pepper. Bring to boiling; reduce heat. Cover and simmer for 10 minutes, stirring occasionally. Stir in fresh basil and fresh oregano, if using.
• Meanwhile, cook lasagna noodles according to package directions, except omit the cooking oil and salt. Drain well. For ricotta mixture: In a small bowl, stir together ricotta cheese and egg white.
• Lightly coat a 2-quart square baking dish or 1 1/2-quart au gratin dish with nonstick cooking spray. Place two of the cooked lasagna noodles in the prepared baking dish, trimming noodles to fit if necessary. Spread with one-third of the ricotta mixture. Top with one-third of the sauce and one-third of the mozzarella cheese. Repeat layers twice.
• Bake, covered with foil, for 20 minutes. Uncover and sprinkle with Parmesan cheese. Bake for 5 to 10 minutes more or until heated through. Let stand for 10 minutes before serving.