Cuban Picadillo

Fancy a complete change from a chilli or bolognese or even a keema, then this Cuban version of a savoury mince dish is for you. You could make it for lunch or as the Cubans say 'Lonchando'.

Either way it's yum...

Okay here we go, in a little oil, fry your mince, chop up an onion, chop up a couple of cloves of garlic, chop up a green pepper into small pieces and stir the lot around for five minutes or so, add a teaspoon of cumin, half a teaspoon of cinnamon and paprika, when you can smell the spices add a mug of beef stock, a glug of white wine vinegar, then a squirt of tomato puree and half a mug of passata. Simmer for twenty minutes.

Then add some sultanas, a tablespoon of capers and about ten pimento stuffed olives that you have cut in half. Allow to bubble away for another ten mins, serve with rice.