Lamb & Green Bean Bredie with Creamy Parmesan Samp

Heat the oil in a pot and brown the meat, in batches, for 2-3 minutes per side. Set aside and return the pot to the stove. Gently fry the onions and garlic for 5 minutes.

Add the tomatoes, paprika, MAGGI LAZENBY Worcestershire sauce, fruit chutney, stock and thyme. Cover and simmer for 1 hour. Add the potatoes and cook for 30 – 45 minutes, or until the meat and potatoes are tender. Add the beans and cream and cook for 5 minutes.

Season with salt and pepper and stir in the mint.

Heat the oil in a pan and gently fry the onion and garlic for 5 minutes.

Add the cooked samp, 125ml vegetable stock and 1/2 can of NESTLÉ dessert and cooking cream, and simmer for 8-10 minutes.

Remove from the heat and stir in the Parmesan cheese, parsley and black pepper.