Serves 2-4 people.

What you’ll need:

250g Symplicity Ragu
250g Rice
50g red kidney beans
20g pickled jalapeños
30g chipotle paste (preferable, but any chilli sauce is good)
1 x Avocado
1 x Lime
1/2 red onion diced
Small bunch coriander
50ml Plant-based yogurt

Method:

1. Cook the rice until fluffy.
2. Smash the avocado with a fork, mix with finely chopped coriander stalks, onion and lime juice, season with salt and pepper to taste, set aside.
3. In a bowl mix the yoghurt, lime juice, chopped coriander leaves and stalks, set aside.
4. In a pan on medium heat, mix the Ragu, kidney beans and chipotle paste and heat through.
5. Serve on bed of rice with a drizzle of yoghurt, guacamole on the side, and top with chopped coriander.

Serves 2-4 people.

What you’ll need:

500g Symplicity Ragu
1 tbsp Sunflower oil
1 x Large onion, chopped
100g Peas
2-3 Medium carrots, chopped
15ml Vegan Worcestershire sauce
500g King Edward or Maris Piper potato , peeled and cubed
75ml Oat milk
2 tbsp Extra virgin olive oil

Mash:

1. Cook the potatoes in salted water till soft, drain and leave to dry a little.
2. Mash with the oat milk and the oil and season to taste.

Filling:

1. Pre heat your oven to 180°C
2. Heat 1 tbsp sunflower oil in a medium saucepan, then soften 1 chopped onion and 2-3 chopped carrots for a few minutes.
3. Once softened, turn up the heat and add the Ragu, peas and a dash vegan Worcestershire sauce.
4. Put the mince in an oven proof dish and top with mash.
5. Bake for 20-25 minutes until the mash has coloured and the mince is bubbling at the edge of the dish.