Beef Stew

1. Ahead of time, put the Chia Seeds in a bowl and cover with water. Soak for a few hours until a jelly like consistency.

2. In a bowl coat the Lean Diced Beef in the Ground Almonds and place to the side. Pre heat the oven to 160C/140C fan.

3. Cut the Onion, Carrot and Parsnips into Large Chunks.

4. Heat a large, thick, oven friendly pan to a medium/high heat and add some 1 Cal Oil spray to cover the bottom.

5. Add the Meat to the pan and brown the surface.

6. Add the Carrots, Parsnips and Onion to the pan and cook for 2 minutes, stirring regularly.

7. Add the Paprika, Sprigs of Thyme, Dried Oragano, Dried Chili and Garlic and cook for a further minute.

8. Add the Water, Chopped Tomatoes, Beef Stock and Soaked Chia Seeds and bring to the boil.

9. Once boiled, place a lid on the pan and transfer to the oven for 2 hours.

10. After 2 hours, chop the mushrooms into large chunks (or leave whole if small enough) and add to the pan.

11. Stir the mixture and return the pan to the oven for a further hour, if the sauce is thin, leave the lid off.

12. Once the sauce has thickened, remove from the oven, season as necessary and stir through the fresh Parsley.