Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
5895 / 1413
of which saturated (g)
of which sugars (g)
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Shape knots
Preheat the oven to 200°C/180°C fan. Divide each doughball into 4, so you have 8/12/16 equal pieces. Roll each piece into a 20cm long strip using your hands. Tie each strip into a knot and tuck the ends under. Transfer the knots to a baking tray. Set aside until step 3.
Grate the Parmesan. Peel and grate the carrot. Grate the zucchini. Peel and chop the onion. Chop the parsley. Peel and mince the garlic. Add the butter and garlic and a pinch of salt to a bowl and melt it in the microwave for 1 min. Once melted, add half of the parsley to the butter.
Brush each knot with half of the garlicbutter (refrigerate the leftover butter) and top with the Parmesan. Bake for 10 min. After 10 min, remove the knots from the oven and top each knot with the mozzarella. Bake for 5 more min or until the knots begin to crisp and brown.
Meanwhile, heat a non-stick pan over a medium heat with a drizzle of oil. Once hot, add the beefmince and onion with a generous pinch of salt and fry for 5-7 min or until browned and starting to crisp.
Add the carrots, zucchini, tomatopaste, honey, tomatopassata, stockcube, Worcestershire, balsamicvinegar, oregano, and measured water. Simmer for 8-10 min.
Once baked, garnish the lot with the remaining parsley and serve the knots and left over garlicbutter alongside. Dip and enjoy!