Healthy Budget Big Batches: Chicken Bolognese

A veg-packed, higher fibre, prep-ahead staple for the freezer

I love an excuse to get the big pans out!

For this I used my 28cm stockpot - when you're adding loads of veg, don't be shy - pile it right up to the top because it will all simmer down.

This Bolognese is rich and tangy, but uses the cheapest current option for mince, has loads of almost-hidden veg, and added cost-next-to-nowt lentils for even more filling fibre. Adding beef stock to the chicken mince makes it taste more meaty.

Healthy Budget Big Batches: Chicken Bolognese

Approx. 16-20 portions

Ingredients:

• 1kg chicken mince, or whatever you can get that's cheap and not too fatty.

• 4 beef stock cubes

• 3 large onions, finely chopped

• 8 cloves garlic, or equivalent in garlic granules or paste - whatever you have to hand

• Mushrooms, family sized pack (625g-ish) cleaned and sliced/chopped

• 4 large peppers - any colour, finely sliced

• 150g brown lentils, rinsed

• 200g tube tomato puree - yes the whole thing!

• 2 tins chopped tomatoes

• salt, black pepper and Italian herbs (oregano, basil etc) to taste

Method:

1. Gently brown the mince and onions in a massive over a medium heat. Add a good sprinkling of salt and crush the stock cubes over it. If your pan is good at the non-stick thing, you won't need any oil. If it's not, you might want to use spray oil or a teaspoon of cooking oil. Don't overcook it.

2. Add everything else. Bring up the heat, stirring every few minutes, until it's bubbling. Then reduce to the lowest heat, put the lid on and leave for about 90 minutes.

3. Season to your taste.

4. Split into freezer portions - a standard 1ltr takeaway container is good for 2 decent portions. Leave to cool completely before putting the lids on, labelling with the name and date, and freezing.

5. Defrost in the fridge for 24 hours before reheating to piping hot.