4 x 3 Ingredient Recipes 2 Try 1 Time! Ep 26

by Barry Lewis


Mini meatloaf

500g beef mince

150g stuffing mix

125ml milk

Ham & Potato Casserole

2 large potatoes

200g shredded cooked ham

700ml chicken and vegetable soup

Mango Mousse

400g fresh mango, cubed

400g mango & passionfruit yoghurt (or plain is fine)

200g condensed milk

Frozen Hot Chocolate

Handful ice cubes

75g hot chocolate powder

500ml chocolate milk

Cream to garnish

In the latest 4321 video (4, 3 ingredient recipes, 2 try, 1 time in your life) we make some mini meatloaf, make a mango and passionfruit yoghurt, a ham and potato bake with shredded chicken and vegetables, plus a hot chocolate smoothie! This is designed just to give you some sort of inspiration to get going in the kitchen, add more ingredients, tweak it to your liking and play with your food – good luck!

Mini meatloaf

Mix the 3 ingredients together really well with clean hands until combined in a large bowl. Lightly grease mini loaf tins (or one large one) and press the mixture into it.  Bake for 45 minutes in an oven pre-heated to 180fan/200c or equivalent (1 hour if using a large pan) and leave to cool. Serve with ketchup dunked alongside.

Ham & Potato Casserole

Slice one potato into small cubes, the other julienne or cut very thinly for topping the casserole.

In a baking dish add the cubed potatoes, ham and soup, stir well to combine. Top with the potato layers on top overlapping eachother. Bake for 45 minutes in an oven pre-heat to 180fan/200c or equivalent placing a tray underneath to catch any spillages. The potato on top will be crisp with a softened layer underneath, superb!

Consider playing around with the meat used or swap with vegetables, plus the soup flavour will all add different outcomes to this versatile dish!

Mango Mousse

Blend the mango in a food processor, leaving a few cubes of mango in the fridge to garnish. Stir in the yoghurt and the condensed milk with the blended mango or just add it to the food processor. Once combined put in serving dishes and freeze for 2 hours minimum, serve with fresh mango on top, with it standing to room temperature – this gives a mousse like texture.

Consider switching up the fruit and yoghurt flavours – enjoy!

Frozen Hot Chocolate

Simply whizz the hot chocolate powder, milk and ice together in a high power blender. Then pour and serve immediately topped with whipped cream!

Consider using different powder – like milkshake powder and other flavoured milks.