Argentinian picadillo built on lean ground beef browned with garlic and onion, then deglazed with balsamic vinegar and Worcestershire sauce and simmered low in crushed tomatoes with cumin, oregano, and paprika. Raisins, green olives, and peas fold in at the finish alongside fresh parsley for a savoury-sweet balance that feels both comforting and vibrant. Served over fluffy white rice with a side of Spanish pisto, a medley of zucchini, eggplant, and roasted bell peppers stewed until tender in diced tomatoes and a touch of maple syrup.

Lean ground beef, long grain white rice, crushed tomatoes, diced tomatoes, zucchini, eggplant, red bell peppers, green bell peppers, red onion, yellow onion, green olives, green peas, raisins, fresh garlic, fresh parsley, olive oil, sunflower oil, balsamic vinegar, Worcestershire sauce, maple syrup, erythritol, dried oregano, ground cumin, paprika, red chili flakes, black pepper, kosher salt, bay leaves.

Fish, sulphites.