Description

Eat Curious Mince is simmered with tomatoes, mixed peppers, black-eyed beans, kidney beans, and sweetcorn, then seasoned with chilli, cumin, and paprika for warm, rich flavour. Serve with rice, wedges, or on jacket potatoes! It’s a great way to introduce more fibre onto school menus whilst still serving familiar flavours and textures!

THIS RECIPE HAS BEEN CREATED BY EAT CURIOUS DEVELOPMENT CHEF LIAM

Chef Liam is a skilled culinary problem-solver who transforms complex school food standards into practical, scalable recipes that are both compliant and crowd-pleasing. With a sharp eye on budget, nutrition, and taste, he crafts flavourful, cost-effective meals that accommodate dietary restrictions, portion requirements, and the realities of limited kitchen resources. By innovating with seasonal ingredients and balancing every penny with every nutrient, Chef Liam ensures students receive meals that are satisfying, wholesome, and consistently well-executed.

Instructions

Hydrate Eat Curious Dehydrated Mince using 1 part Mince: 3 parts cold water (or stock): For this recipe, add 50g Eat Curious Dehydrated Mince to a gastronorm tray or food-grade container. Add 150ml water and stir well to fully submerge. We recommend adding gravy browning to the rehydration liquid to help colour the mince. Cover and leave to hydrate for a minimum of 30 minutes. Overnight hydration (chilled) is recommended for best yield and texture. Drain any excess liquid before using.
Cook beef mince until brown. Add in your Eat Curious Mince.
Soften onion and peppers in oil for 8-10 mins. Add garlic and cook for a further minute.
Stir in spices and cook for 30 seconds. Add tomatoes, beans and sweetcorn. Simmer for a further 20 minutes.
Serve with rice or potato wedges.