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Summer vegetable hotpot

Preparation time: 20 minutes.
Cooking time: 35 minutes.
Oven temperature: 200 °C, 400 °F, gas 6.
Calories: 346 per portion

ingredients

serves 4
450 g (1 lb) lean minced beef
1 teaspoon coriander seeds
1/2 teaspoon very coarsely ground black pepper
1/2 teaspoon cumin seeds
1/2 teaspoon salt
1 tablespoon red wine vinegar
2 teaspoons oil
3 x 400 g (14 oz) cans tomatoes
1 bay leaf
1 dried chilli
1 kg (2 1/4 lb) French beans, chopped into 2 cm (3/4 inch) lengths
1 tablespoon red wine

method

1. Put the minced beef in a bowl and add the coriander, black pepper, cumin seeds, salt and vinegar. Oil your hands lightly and knead the mixture for a minute before forming walnut-sized balls.

2. Heat the oil in a frying pan and seal the meatballs. Put in a casserole and add the tomatoes, bay leaf and chilli.

3. Cook in the oven for about 5 minutes, then add the French beans and red wine. Cook, uncovered, for 15-25 minutes, until the beans are just tender.

This hotpot can be cooked on a barbecue. Carefully embed the casserole in the hot coal and allow to heat up before adding the oil.

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