- Dice carrot (1), celery (1), leek (1) and garlic (3). Fry in oil without burning the leek.
- Add mince (250 g) and fry until all moisture cooks off.
- Separately fry diced bacon (100 g) and rashers (3); when browning add honey (1 tsp) and sweet soy (1 tsp), cook until caramelised, set aside.
- Add red wine (120 ml) to the mince, cook off the alcohol.
- Add stock (120 ml) and tomato paste; simmer 30 min or more.
- Stir in corn and peas, cook until just tender with texture; fold bacon back in.