Nick Grimshaw

Feel that there.

It's quite hot, the plate.

A knife and fork there and your napkin.

Thank you, Angela.

Well, I think what she's done is put some little secret things in, marmite and Worcestershire sauce, which I think has really added to the flavour and stuff.

So you start off, roast off all your meat, all your mince in a pan, remove that from the pan, then add your onion, carrot, celery, and that's been finely chopped, and you saute all that down.

And then another thing she does, which I never used to do, but she puts in chestnut mushrooms, like blitz mushrooms.

So I think that really helps with the flavour.

Yeah, blend them together.

Oh, wow, right, okay.

So she blends all the mushrooms.

They go in with the celery, carrot, and onion.

Then add some tomato puree, cook that out.

Then add your meat back in.

Add some red wine, allow that to sort of reduce down, and cover with some beef stock.

And then you add your Marmite, a little bit of Worcestershire sauce, and your bay leaf.

And you cook that for about 15, 20 minutes.

And for you, I put a gluten-free soy sauce because Marmite and Worcestershire sauce have gluten in them, which you can't have.

And then you've got this lovely, delicious sort of cottage pie filling.

And then you put mash on top.