Ground Beef with Flat Bread, Garlic and Cheese

500g of ground beef, cooked in its own fat in a saute pan for twenty minutes or so at a high heat, stirring frequently until browned. Then add four small finely sliced onions, half a red pepper in strips, and eight sliced white mushrooms, four cloves of garlic, diced, black pepper, and a pinch of coriander seeds.

Cook until the onion and the red pepper soften, stirring frequently. Turn the heat down and continue to stir. Add boiling water and beef stock, plus one bay leaf.

Cook for another hour at a low simmer under glass. Mix a heaped teaspoonful of cornflour with about 150 mls of cold water, and at to the pot. Turn up the heat and stir frequently until the gravy thickens. Turn down the heat, and allow to simmer under glass until you are ready to serve.

Prepare about 80g of grated cheddar cheese in a bowl. Soak a flat bread in water for a minute or so, and allow to drain. When drained, cook the flat bread under a grill, or in a toaster, until a little browned.

Place the flat bread in the middle of the serving plate, and spoon the ground beef on top. Add more black pepper, and sprinkle the grated cheddar on top. Voila!