A mainstay of the family table - this is the sort of dish we'd cook up in batches when we had very little children, happy in the knowledge that we'd covered all bases (not one but six vegetables! All different coloured! No Tiny Teddies!), blitzing a bowlful for the baby, mixing some with pasta for the toddler and dishing up ours with a baked potato and a hefty glass of red.  We oven roast the carrots and celery, tossed with olive oil and salt until golden and tender.  We cook onion and garlic with diced beef and then add veal stock, tomatoes, herbs and lemon zest and cook until the beef is soft.  We finish the dish with green peas.

Beef, thyme, garlic, lemon zest, rosemary, carrots, celery, olive oil, salt, onion, veal stock (veal bones, celery, onion, carrots, garlic, peppercorns, parsley), tomato paste, crushed tomatoes, peas.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Empty into a saucepan and place over a gentle heat, stirring occasionally, till piping hot (70C); or empty into a microwave-safe container and heat for 2-4 minutes, stirring occasionally, until piping hot throughout (70C).

DEFROST INSTRUCTIONS: Suitable for freezing.  Defrost before reheating. Defrost overnight in the fridge.  Keep refrigerated and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.

Cooking instructions are guidelines only.  Microwave times are checked in a 900W microwave oven.  Microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.