Spiced beef base recipe
 This richly spiced beef is a brilliant batch-cook base that delivers big flavour with minimal effort. Aromatic with garlic, warm spices and tomato purée, it’s perfect for making ahead and using across multiple meals. This is a versatile staple to keep in the fridge or freezer. 4 tbsp olive oil2 red onions, finely chopped6 garlic cloves, grated 6 tbsp tomato purée1 tbsp ground cumin2 tsp ground coriander2 tsp ground cinnamon 1 tsp smoked paprika1 tsp cayenne pepper1kg/2lb 4oz beef mince, 15–20% fat1 lemon, juice onlysalt and freshly ground black pepper 4 tbsp olive oil 2 red onions, finely chopped 6 garlic cloves, grated 6 tbsp tomato purée 1 tbsp ground cumin 2 tsp ground coriander 2 tsp ground cinnamon 1 tsp smoked paprika 1 tsp cayenne pepper 1kg/2lb 4oz beef mince, 15–20% fat 1 lemon, juice only salt and freshly ground black pepper Method Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper.Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer. Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Heat the oil in a large frying pan over a medium heat. Add the onion and a pinch of salt. Cook for 10–12 minutes, stirring often, until soft, golden and beginning to caramelise. Add half of the garlic and stir well to combine. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Stir in the tomato purée and cook for 2–3 minutes, until darkened and beginning to stick. Add all of the spices. Cook for 1 minute more, stirring until fragrant. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Add the beef. Break it up with a spoon and cook for 10–12 minutes, until well browned and crisp around the edges. Let any liquid evaporate – the beef should fry, not steam. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper. Stir in the lemon juice and the remaining garlic. Simmer for 2–3 minutes, until slightly reduced and glossy. Season with salt and pepper. Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer. Serve or divide into three portions that are approximately 415g/14½oz each. Leave to cool completely before sealing and chilling in the fridge or freezer.