Kate Ferdinand is a British TV star, podcast host and an influencer.
Kate recently announced the launch of her new podcast Blended, sharing her experiences of being part of a unique family and connecting to parents who are in a similar position.
As a mum to four kids, she knows all about the demands, and different dietary needs of a family around the dinner table, and has recently cut out meat once a week with Meatless Farm to make their meals more planet friendly.
COOKS WITH MEATLESS FARM
Kate Ferdinand uses our NEW Plant-Based Steaks to create a sizzling steak fajitas dish, served up with a zingy pineapple salsa and guacamole. Perfect for the whole family.
Bring a pan of water to the boil and add the sweet potatoes, simmering for 10 mins, then drain and return to the pan. Season the potatoes with salt, pepper and garlic and then mash until nice and smooth.
Heat half of the coconut oil in a frying pan over a high heat. Add the Meatless Farm Plant-Based Mince and fry, turning regularly, until browned. You could also add Jamaican curry powder, all purpose seasoning, garlic powder and salt and pepper at this point.
When browned, transfer the Meatless mince to a bowl.
Heat the remaining coconut oil on medium heat and fry the onions and carrots for 5-6 mins. Add in the tomato puree and give everything a good stir. Add the Meatless mince back in to the pan and stir.
Pour in your vegetable stock, bring to the boil and simmer for 20 mins. Remove from the heat and add in the Worcestershire sauce (or vegan alternative).
Now we’re ready to build! Spoon the mince mixture into a large oven-proof baking dish. Top with the sweet potato mash and then top with the grated cheese. Bake in the oven for 20 mins until the cheese is bubbling. Tuck in!
JOIN OUR MAILING LIST
Join today and get the latest news from Meatless Farm, including recipes from ambassadors like Kate…