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Ingredients
- 1 tbsp of olive oil
- 2 celery sticks, finely diced
- 1.5 red peppers, diced into 1cm pieces
- 1.5 onions, sliced
- 1 (500g) pack lean 5% fat beef mince
- 75 g of tomato purée
- 1 vegetable stock cube
- 3 thick slices of white bread
- 1 (326g) tin sweetcorn
- 100 g of coarsely grated mature cheddar
- 100 g of kale, sliced and steamed, to serve
- 200 g of cooked peas, to serve
- 1 tbsp of ground cumin