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£1.19/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a large saucepan and cook the lamb, bacon, onions, celery and carrot for 5 minutes until lightly browned. Add the garlic and fennel seeds and cook for a further 1 minute.
Stir in the potatoes, beans, tomato purée and lamb stock. Cover and simmer gently for 50 minutes until the lamb is tender.
Stir in the spinach, cook for 1–2 minutes until wilted then ladle into bowls and serve.
Save time preparing the vegetables by swapping the onion, celery and carrot for a 400g pack Cooks’ Ingredients Soffritto Mix.
Typical values per serving when made using specific products in recipe
Energy | 1,931kJ/ 461kcals |
---|---|
Fat | 24.2g |
Saturated Fat | 9g |
Carbohydrates | 33.4g |
Sugars | 9.8g |
Fibre | 8.4g |
Protein | 27.5g |
Salt | 2.1g |
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