Mince charming: 8 moreish recipes from the UK's top chefs

& VEAL MEATBALLS Meatballs are super-quick to make for a weeknight supper and there are many ways to serve them (see tip). The veal in these gives a lightness to the result, but you can swap it out for all beef, or flavourful pork mince. This is a good way to use up any day-old bread hanging around. The recipe is easy to double up on and freeze so you have a meal for an emergency.

SERVES 4

whole milk (enough to soak the bread) salt and freshly ground black pepper 1 First make a tomato sauce. In a saucepan, heat a dash of olive oil over a medium heat, then add half the chopped onion and half the garlic, then sauté for 10 minutes to soften. Add the tomatoes and when the liquid starts to bubble, reduce to a simmer and leave to cook, stirring occasionally (about 20 minutes, to create a thick sauce), while you make the meatballs.

TIP You can serve the meatballs as they come, or on top of spaghetti. If you would prefer the latter, cook the pasta according to the packet instructions until al dente. Drain it in a colander, reserving a cupful of the cooking water to loosen the meatball sauce if necessary, and then transfer it back to the pan and toss it with a little olive oil and butter. Put the spaghetti on a serving plate and top with the meatballs and sauce. Finish with a drizzle of olive oil and a sprinkle of parmesan.

In my book Mexican Food Made Simple I made a version of this using chunks of beef. Here, I'm switching to mince (both pork and beef), but still baking it in the oven, which gives a rich, flavourful result. This spicing is gentle, so feel free to add more fresh chilli if you want it hotter.

SERVES 6-8

olive oil black pepper, to taste

TIP Ancho and de arbol chillies are available from coolchile.co.uk (also try ocado.co.uk for anchos).

& I love the contrast between hot, slightly spicy mince, and the fresh crunch of cool lettuce. If you've not tried gochujang (Korean red chilli paste) before, then I urge you to get some. It has such a super-delicious depth of flavour: sweet and rich, with a small kick of heat.

SERVES 4

1 tbsp tomato purée 1⁄2 chicken or beef stock cube, dissolved in 200ml water 1⁄2 bunch of coriander, roughly chopped fine sea salt and freshly ground black pepper leaves of 2 baby gems or 1 iceberg lettuce, to serve 1 Pour the oil into a large frying pan over a medium heat. When hot, add the onion, with a good pinch of salt, and sauté for 5-7 minutes until softened.

2 Add the mince and cook, stirring, for 7-10 minutes, until lightly browned all over, then add the tomato purée and gochujang and mix into the mince.

4 Pop the mince into a large serving bowl and sprinkle with chopped coriander. Serve with the leaves – let everyone help themselves, scooping a spoonful of the mince mixture into each lettuce 'cup'.

I've made this with confit duck, vegan chilli and (here) as Maman Blanc would make it, with beef mince. It is a warming, hearty family favourite.

SERVES 4

For the potato purée

700g (3 large) potatoes (desirée or king edward), peeled and cut into 2cm-thick slices For the filling

a pinch of freshly ground black pepper, plus extra to season 1⁄2 tsp worcestershire sauce 1⁄2 bunch of flat-leaf parsley, leaves, finely chopped 30g comté cheese or cheddar, grated (optional) 1 First, make the potato purée. In a large saucepan, boil the potatoes in plenty of salted water for 25 minutes or until tender. Drain, then pass the potatoes through a moulin à légumes or potato ricer with a fine hole into a clean saucepan. Using a wooden spoon, stir in the melted butter and warm milk and season to taste – you should have a fairly stiff but smooth potato purée. Cover with clingfilm and set aside.

3 While the mince is draining, add the onion, garlic, carrot, celery, thyme sprigs and bay leaf to the pan, along with a splash more oil if necessary. Season with salt and pepper, cover with a lid and sauté on a medium heat for 6-8 minutes, stirring occasionally, until the onions are translucent and the other vegetables have softened a little. Remove the lid and add the stock and worcestershire sauce. Return the mince to the pan and turn the heat down to a simmer. Cook for 20 minutes, until the mince is cooked through and the vegetables are tender. Meanwhile, heat your oven to 200C/180C fan/gas 6.

5 Spoon over the potato purée, smoothing with a spatula. Sprinkle over the breadcrumbs and cheese (if using).

6 Bake in the preheated oven for 30 minutes, until golden brown and bubbling around the edges. Remove from the oven, place in the middle of your table and serve. Bon appétit!

Ask your butcher for lamb mince with a little fat in it – the koftas will be better for it. Prepare a day ahead to give them time to firm up in the fridge. If you don't have cumin, coriander and fennel seeds, make the spice mixture with ground versions (but do toast them in the same way).

SERVES 4

1⁄2 tbsp sweet paprika 1⁄4 tsp ground cinnamon 1⁄4 tsp chilli powder 1⁄4 bunch of coriander, chopped salt and freshly ground black pepper pitta breads and spiced yogurt, to serve

This is your gateway to a lot of dinners. Top it with mashed potato for a cottage pie, or with sweet-potato mash for a cottage pie with a difference. Stir through spaghetti and it's a bolognese of sorts (leave out the worcestershire sauce and peas if you're feeling vaguely purist). Heap it on baked potatoes, grate over some awesomely strong cheese and grill until bubbling and golden. Make some mac'n'cheese and give the mince a novel topping. Basically go for whatever you fancy – the options are limited only by your imagination.

SERVES 4-6 (depending on your chosen dish)

a splash of vegetable oil 2 tbsp tomato purée salt and freshly ground pepper

5 Add the wine and simmer until it reduces by half. Add the stock, tomatoes, tomato purée and herbs and bring to a simmer. Add the meat, cooking for 30 minutes, then the worcestershire sauce, mushrooms and peas and cook for a further 30 minutes, until thick and tender.

& We used to make this sauce in the restaurant and use it for our dirty burgers. We would also often make it for staff chow and the chefs seemed to love it, especially with crispy fried onions, coriander and mint. The great thing about the sauce is that it works well on so many different things. Even hot dogs or, as here, on a jacket potato – with sausages, too.

SERVES 4

For the sauce

1⁄2 small bunch of coriander, leaves picked and chopped

1⁄2 small bunch of mint, leaves picked and chopped To serve

1⁄2 small bunch of coriander, leaves picked and chopped

1⁄2 small bunch of mint, leaves picked and chopped

2 Towards the end of the potato cooking time, heat a nonstick frying pan over a medium–high heat. When hot, add all the ingredients for the sauce, bring the liquid to the boil, then reduce the heat and simmer for 10 minutes, stirring occasionally, until it has thickened to a coating consistency. Keep warm.

Keema (lamb mince) is well spiced, studded with green peas and usually served with pau (pillowy fresh bread buns), for much mopping. For us, this dish is synonymous with many places in Bombay: Olympia Coffee House and Café Paris on Colaba Causeway, and Radio Restaurant behind Crawford Market. Eaten straight away, the keema has a lively freshness to it, due to the green paste of mint, coriander, chillies and spring onions. After a day in the fridge, it has greater depth. Try both and see which you prefer.

SERVES 3-4

11⁄4 tsp fine sea salt

To serve

butter, for spreading

a little chopped red onion

a few coriander leaves

2 Heat the oil in a large saucepan over a medium heat. Add the onion and sauté gently for 5 minutes, stirring regularly, without browning. Add the grated ginger and garlic and cook for 2 minutes, stirring almost constantly. Add the ground coriander and cook for 2-3 minutes.

3 Turn the heat up, stir in the yogurt and sauté for 3 minutes, by which point the yogurt should start to separate. Turn the heat back down to medium, add the lamb mince, salt and bay leaves and mix well. Sauté, stirring regularly, until the moisture starts to leave the meat, then sprinkle the flour over the surface and stir well; this helps to lock in the moisture.

NOW BUY THE BOOK Our recipes are from Miracle Mince by Hospitality Action, with photographs by Lauren McClean (Jon Croft Editions, £20, amazon.co.uk ). Hospitality Action is the industry's leading charity, offering vital assistance to all who work or have worked within the sector in the UK.

*Terms apply; go to mailrewards.co.uk for full details