Baked potato with rapid ragu & green bean salad

This rapid ragu is a Nigella Lawson recipe, the baked potato was my own idea to add. Together with the cold bean salad and almond shavings, this dish became more of an early dinner. 😉  -Enjoy-

PS: I did make a vegetarian version as well. Just leave the pancetta and lamb out. The caramelized onions and lentils are yum enough!

Ingredients (Serves 4)

2 tablespoons garlic infused olive oil
125 grams pancetta cubes
500 grams minced lamb
75 grams caramelized onions
80 millilitres marsala
1 x 400 grams can chopped tomatoes
75 grams green lentils
125 millilitres water
50 grams grated cheddar cheese (or red leicester)


Heat the oil in a wide, medium-sized saucepan (which has a lid), and fry the cubed pancetta until beginning to crisp.
Add the lamb, breaking it up with a fork in the bacony pan as it browns.
Tip in the caramelized onions, Marsala, tomatoes, lentils and water and bring the pan to the boil.
Cover with the lid and simmer the ragu for 20 minutes stirring occasionally. Sprinkle with the cheese (if using) before serving.

For the baked potato: use large potatoes. Wash and dry them completely, cover with a little bit of olive oil. Sprinkle with salt en pepper, wrap in silver foil, put in the oven for around 1,5 hours, depending on the size of the potato. Just pinch with a fork to see if ready or not.

For the cold bean salad: use haricot verts. Put beans in a large pan of boiling water, bring back to the boil en taste the beans to your own liking, mine still need to have a good bite and crunch. Quickly drain the beans and cover in another (cold) bowl with ice-cold water. Leave until completely cooled down. Cover in a nice dressing like: mustard, mayo, olive oil & lemon juice. Use some shaved almonds to scatter all over the salad.


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