A comforting British farmhouse classic made with rich minced beef and vegetables beneath a golden, crisp-topped layer of creamy mashed potato. Serves 6 Preparation: 25 minutes Cooking: 1 hour 10 minutes INGREDIENTS For the filling: • 1 tablespoon beef dripping or olive 🫒 oil • 1 large onion, finely chopped • 2 carrots, diced • 2 celery sticks, diced • 2 garlic cloves, finely chopped • 750g minced beef • 2 tablespoons tomato purée • 1 tablespoon plain flour • 500ml beef stock • 1 tablespoon Worcestershire sauce • 1 teaspoon dried thyme • 1 bay leaf • 100g frozen peas • Sea salt and freshly ground black pepper For the topping: • 1.2kg floury potatoes, peeled and chopped • 75g butter • 100ml whole milk • 50g mature Cheddar, grated — optional • Sea salt and freshly ground black pepper METHOD 1. Heat the dripping or oil in a large, heavy-based pan over a medium heat. 2. Add the onion, carrots and celery. Cook gently for 8–10 minutes until softened, stirring occasionally. 3. Add the garlic and cook for another minute. 4. Increase the heat, add the minced beef and cook until evenly browned. Break the meat apart with a wooden spoon as it cooks. 5. Stir in the tomato purée and cook for 2 minutes. 6. Sprinkle over the flour and stir thoroughly, then gradually pour in the beef stock. 7. Add the Worcestershire sauce, thyme and bay leaf. Season lightly with salt and black pepper. 8. Bring to a gentle simmer and cook uncovered for 30–35 minutes, stirring occasionally, until the filling is rich and thick. Stir in the peas during the final 5 minutes. 9. Meanwhile, place the potatoes in a large saucepan of lightly salted cold water. Bring to the boil and cook for 15–20 minutes until tender. 10. Drain the potatoes thoroughly and allow them to steam dry for a minute. 11. Mash with the butter and milk until smooth and creamy. Season with salt and black pepper. 12. Heat the oven to 200°C, 180°C fan or Gas Mark 6. 13. Remove the bay leaf and spoon the beef filling into a large ovenproof dish.

A great seasonal dish Courgette Spaghetti with Tomato, Garlic and Basil Fresh, inexpensive and naturally gluten-free. Serves 2 as a main course. Ingredients * 3 medium courgettes * 250g cherry tomatoes, halved * 2 cloves of garlic, finely chopped * 1 small onion, finely chopped * 1 tablespoon olive oil * A handful of fresh basil * ½ teaspoon dried oregano * Salt and black pepper * A squeeze of lemon juice * 30g grated Parmesan, optional Method 1. Wash the courgettes and cut off both ends. 2. Use a spiralizer to make long spaghetti-like strands. If you don’t have one, use a julienne peeler or cut the courgettes into thin ribbons. 3. Warm the olive oil in a large frying pan over medium heat. Add the onion and cook gently for 3–4 minutes. 4. Add the garlic and cook for another 30 seconds without allowing it to burn. 5. Add the tomatoes and oregano. Season with black pepper and a small pinch of salt. Cook for 5–7 minutes, until the tomatoes soften and form a fresh sauce. 6. Add the courgette spaghetti and toss it through the sauce. Cook for just 2–3 minutes. It should be warm but retain a little bite. 7. Remove from the heat. Add the torn basil and a squeeze of lemon juice. 8. Serve immediately, topped with Parmesan if desired. Top tip: Don’t overcook the courgette or it can release too much water and become soft. For a more filling meal, add mushrooms, cooked lentils, chicken or sustainably produced minced beef. Suggested social caption: Courgettes are in season! 🌱 Turn locally grown courgettes into a fresh, colourful meal in minutes with our courgette spaghetti recipe. Buy real food directly from farmers, growers and producers at FoodFindersHub.com #FoodFindersHub #RealFood #SeasonalEating #CourgetteSpaghetti #BuyLocal #SupportFarmers

Hi everyone I had a question about what our CIC does that runs this Skool page, the Community Interest Foundation CIC delivers the following 🌱 ONE COMMUNITY. FOUR VITAL MISSIONS. We are working to: 🚜 Connect farmers and food producers with the public 🤝 Support farmers who are struggling, 24/7 🥕 Help people around the world grow their own food 📻 Give independent voices a platform on digital radio https://foodfindershub.com/donations-page/

The first crop was great but since then they grow so far and then turn yellow/black. Why does this happen? Do they like alot of water?

The majority of my tomatoes are green with a few slowly turning from orange to red. Is this because it is so hot? I was recommended to put nets up around the tomato plants to protect them from receiving so much heat. I'm unsure if this will help! Any tips?