Ingredients

454g Vegemince
2tbsp olive/sunflower oil
75g onion, finely chopped
2-4 cloves garlic, crushed
350ml vegetable stock
50g Bramley apple, peeled and diced
150g potato, peeled
100g tomatoes, roughly chopped
75g carrots
100g courgette
30g raisins
2 jalapeno chillies, de-seeded and finely chopped
50g black olives, halved
large pinch cinnamon
large pinch ground cloves
Salt and mill pepper
150g peas
50g almonds

Method

Sweat the onions and garlic in the oil for 3-5 mins, add the Vegemince and stock and heat to a simmer.

Cut all the vegetable into about 1cm dice and add to the mince.

Add remainder of ingredient except the peas and almonds, season and simmer for 20-25 mins.

Five minutes before cooking time add the peas

Fry almonds in a little oil and sprinkle on top of picadillo.