Ingredients
500 grams pork, minced
1 onion
1 pinch bell pepper
1 clove garlic
1 bunch spring onions
3 tomatoes
1 tsp sage, dried
2 head lettuce, such as little gem
4 flour tortillas
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French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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French-engineered grinding mechanism — lifetime pepper mill
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Ventilated onion container — keeps cut onion fresh, contains smell
Ground onion — rubs, dressings, soups, universal seasoning
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fry the pork mince in a medium pan over a medium heat. while the mince is cooking, chop the onion, pepper, garlic and chili. when the mince is browned, add the chopped onion, garlic, pepper and chili to the mince. trim and finely slice the spring onions, and chop the tomatoes. when the onion and pepper are softened, add the chopped tomatoes to the pan, along with 1 tsp dried sage and some black pepper. cook for 10 mins or so, on a medium to low heat, adding a splash of water if necessary to prevent it burning. serve the chili with some lettuce and the chopped spring onions in wholemeal tortilla wraps.