Mince On Toast

Olive oil

1 onion, diced

3 cloves garlic, crushed

1 carrot, diced

1 stick of celery, diced

1/2 kilo beef mince (something with a bit of fat it)

1/2 cup Worcestershire sauce

2 tablespoons tomato paste

2 cups chicken or beef stock

Salt and pepper

Thick sliced bread

Butter

Heat a good splash of olive oil in a large pot, add the diced vegetables and sweat for about ten minutes over a medium heat.

Now add the tomato paste, stir well, and allow to cook out for a couple of minutes.

In with the beef mince and a good pinch of salt and grind of black pepper.

Give it a good stir and seal the mince, but don’t get too much colour on it.

Once all sealed, in with the Worcestershire and the chook stock, bring to a boil then turn down to a low simmer.

Allow to gently bubble away until the liquid has reduced and the mince is thick, without being dry (around an hour to an hour and a half). Taste for seasoning and adjust if needed.

In a frying pan, add a tablespoon each of butter and olive oil, melt over a medium high heat. When it’s hot and foaming lay the sliced bread in and fry until golden brown, then flip and colour the other side.

Lay the toast on a plate and top with a good scoop of the mince. A fried egg would not be out of place if you were that way inclined!