Beef is one of the healthiest meats that you can eat, and the beef and tomato gratin recipe combines the health of beef with that of tomatoes and other fresh vegetables. You will just want to make sure that you use the leanest beef you can in order to ensure you are getting as little fat as possible.

You will also want an array of fresh herbs and beef stock and some egg yolk. One of the best parts to this recipe is that you can save the leftover portions and then reheat them at a later date, making this dish ideal for families.

Ingredients (Serves 4)

• 350 g lean beef, minced
• 1 large onion, finely chopped
• 1 tsp dried mixed herbs
• 1 tbsp plain flour
• 300 ml beef stock
• 1tbsp tomato puree
• 2 large tomatoes, thinly sliced
• 4 medium courgettes (zucchini), thinly sliced
• 2 tbsp cornflour
• 300 ml skimmed milk
• 150 ml low fat natural fromage frais
• 1 medium egg yolk
• 4 tbsp Parmesan cheese, freshly grated
• Salt and pepper

1. Preheat the oven to 190°C. In a large pan, dry fry the beef and onion for 4 to 5 minutes until browned.
2. Stir in the herbs, flour, stock and tomato puree, and season. Bring to the boil and simmer for 30 minutes until thickened.
3. Transfer the beef mixture to an ovenproof gratin dish. Cover with a layer of the sliced tomatoes and then add a layer of sliced courgettes. Set aside until required.
4. Blend the cornflour with a little milk in a small bowl. Pour the remaining milk into a saucepan and bring to the boil. Add the cornflour mixture and cook, stirring for 1 to 2 minutes until thickened. Remove from the heat and beat in the fromage frais and egg yolk. Season well.
5. Place the dish on to a baking sheet and spread the white sauce over the layer of courgettes. Sprinkle with grated Parmesan and bake in the oven for 25 to 30 minutes until golden brown. Serve immediately.

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