Potato Hash with Bacon & Beef-Pork Mince

• Transfer the potatoes to a pot or saucepan and submerge with water, then crumble in the stock cube (see pantry for amount).
• Bring to the boil and cook gently for 5 minutes.
• Add the parsnip and boil for 10 more minutes, then drain and set aside.

• Peel and core the apple, then dice it.
• Transfer the apple to a small pot or saucepan, then add the honey, the cinnamon and the water for the sauce (see pantry for amount).
• Cover with the lid and bring to the boil, then cook for 8 - 10 minutes over low heat.
• Remove from the heat and mash with a fork, so as to make applesauce. Set aside until serving, covered.

• Chop the onion and crush or mince the garlic.
• Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the garlic and the onion for 2 minutes.
• Add the bacon lardons and fry for 4 - 5 more minutes.
• Add the mince and fry for 3 more minutes, separating it as you do so.

• Transfer the potatoes and the parsnip to the meat.
• Stir in the Italian seasoning, then fry for 5 minutes over medium-high heat. 
• Tear the spinach directly into the pan, then allow to wilt and reduce.
• Season to taste with salt and pepper.

Did you know... the spinach in this recipe contains riboflavin, a vitamin that supports the maintenance of your skin and vision.