• 5x White Potatoes (e.g. King Edward)
  • 400g Lean Mince
  • 1x Tin Tomatoes
  • 2x Red Peppers (sliced)
  • 1x Onion (diced)
  • 1tsp Crushed Garlic
  • 1.5tsp Cumin
  • 1tsp Paprika
  • 1tsp Mild Chilli Powder
  • Salt & Pepper (to taste)
  • 1x Tube Primula Light
  • Fry Light


  1. Preheat your oven to 190 degrees.Spray a baking tray with Fry Light.
  2. Cut your potatoes into wedges, spread them out evenly on a baking tray, spray with plenty of Fry Light & season with salt and pepper.
  3. Bake in the oven for 30 minutes or until crispy on both sides.
  4. Meanwhile, fry the garlic and onions until soft and then add the mince. Stir and fry until browned.
  5. Add the tinned tomato, cumin, paprika, chilli and salt & pepper and stir. Cover and reduce the heat to simmer for 20 minutes (or until the wedges are done).
  6. Take the wedges out of the oven and add them to a deep oven safe dish, making sure they go up the sides for dipping later!
  7. Tip on the mince and then spread the Primula Light evenly over the top.
  8. Bake for a further 10 minutes. Serve whilst nice and hot!
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