Method

1. Heat the oil in a large frying pan and cook onion until golden brown. Add the meat and cook for a further 5-10 minutes. Add the tomato puree, herbs, Marmite, Worcestershire sauce and flour. Cook over the heat for 2-3 minutes. Transfer to a saucepan and add the chopped tomatoes, water or meat stock, cover and allow to bubble gently for 45 minutes, stirring occasionally.
2. Meanwhile, cook or steam the potatoes in a pan of water for 20-25 minutes or until soft. Add the chopped carrots to the potatoes for the last 10 minutes of cooking. Drain well and return to the pan. Mash the potatoes with the carrots and add the warm milk and the butter, and beat until fluffy and smooth.
3. Preheat the oven to 180°C (350°F) gas mark 4. Put the meat mixture into an ovenproof dish or individual freezer dishes. Top with the potato and carrot mixture and sprinkle with the Red Leicester cheese, decorate with a sprig of rosemary. Cook for 35-40 minutes or until golden and bubbling.

1. Preheat the oven to 200°C (400°F) mark 6.
2. Blend the cooked vegetables to a pulp in a food processor.
3. In a bowl, combine the flour, vegetables, seasoning and half the cheese.
4. In a separate bowl, whisk together the milk, egg, mustard and oil and gradually pour this liquid into the dry ingredients. Mix gently and expect there to be some lumps
5. Lightly grease a tray of 12 muffin moulds or 24 mini moulds and half fill each one with the batter mixture and sprinkle with the remaining cheese.
6. Bake for 20-25 minutes or until each muffin has a puffed up. Remove and place on a cooling rack. Serve with grilled bacon rashers, poached eggs and grilled tomatoes.