All over the world there are popular specialities made with minced meat. The Americans have hamburgers, the Greeks moussaka, the Mexicans chilli con carne and the Italians have their famous Bolognese. The use of mince in many of the most recognisable dishes of the world is a testament to its versatility. It can be fried, baked, roasted or stewed; used to stuff, top or fill; and can be spiced, soaked or left plain. And in times of economic pressure, here is a relatively cheap ingredient that will provide an ingenious and tasty meal worthy of any occasion. First published in 1982 exclusively for Sainsbury's, where it became a best-seller, this superb book has now been updated to suit today's tastes, without removing any of its original charm. If you are in need of something different, why not try the Fennel surprise pork rissoles with carrot sauce or Onion and yogurt soda buns stuffed with spiced lamb; or if you are wanting something more classic why not try the Salmon fish cakes with goat's cheese and spring onions or Spinach and beef layer pie. With a complete new look, including stunning colour photography specially taken for this fully revised edition, this book provides a delightfully unique and mouth-watering collection of traditional, original and often very unusual, recipes.

Author Biography

Josceline Dimbleby is a successful and creative cookery writer. She has written more than 24 books on food and cooking, including the first cookery books ever to be sold in Sainsbury's stores, sales of which exceed 2 million copies. She was food columnist for the Sunday Telegraph for over 15 years and has also contributed to many other newspapers and magazines. She has also featured on numerous radio and TV programmes. Her latest book, Orchards in the Oasis, published by Quadrille, is an engaging memoir that combines recipes with tales from her extraordinary upbringing; it won The Guild of Food Writers, Kate Whiteman Award for Work on Food and Travel.