1-1.5 hours, prep the parcels upto a day ahead
on the BBQ approx 25-30 minutes
6
Ingredients
750 g Scotch Beef PGI mince, not too lean
750 g Scotch Lamb PGI mince
Olive oil
Salt and pepper
1 medium aubergine, trimmed and halved lengthwise
1 large courgette, trimmed and halved lengthwise
1 large red onion, peeled but not trimmed, halved lengthwise
1 large rounded fennel bulb, trimmed of any hollow stalks, halved lengthwise (if they are large enough separate the shells and stuff each shell separately, then cook 2 small ones in one parcel)
1 red or yellow pepper, halved lengthwise through the stalk, seeds removed
1 large lemon, halved lengthwise
4 tbsp light olive oil
1 large clove garlic, finely chopped
2 carrots peeled and finely diced
1 x 400 g can chopped tomatoes
A dash of red wine (optional)
1 tsp chopped thyme
2 tbsp hot horseradish sauce
1 tbsp red currant jelly *(Plus lemon, see cooking method)
A small handful of flatleaf parsley, finely chopped
Cooking Method