Prepare your chicken by making a rub consisting of 3 crushed garlic cloves, 1 tsp oregano, 3 tbsp olive oil and the juice of one lemon. Score your chicken and cover with the mixture. Add the squeezed lemon skins to the inside of the chicken. Whilst that is roasting for the first 30 minutes (200C or GM 6), combine 3 roughly chopped and seeded peppers with 2 roughly chopped red onions and 3-4 courgettes cut into very large chunks. Add 1 tbsp of olive oil and season it all well with salt and pepper. When your chicken has roasted for 30 minutes, remove from the oven and scatter the veggies around the chicken, adding any remaining dressing, toss in any escaped juices, and roast for a further hour. Once you are happy it is cooked through, set the chicken aside and leave it to rest under foil. Returning to the veggies, stir 4 lemon wedges, a packet of chopped feta, a tin of chickpeas into them and return to the oven for ten minutes to warm through. Serve all togetheon a large platter with baked potatoes, crusty bread or a pile of couscous (suitably Mediterranean!).

This is the quickest (and a very tasty) way to cook chicken breasts – perfect with a pile of fresh veggies and rice. Flatten the chicken breasts (cover in cling film and gently flatten the thicker parts) so they are all the same thickness. Add olive oil and chicken to a medium hot pan. Season well with salt, pepper and any all-purpose chicken seasoning or mixed herbs you may have. Cook on both sides for 5-6 minutes (avoiding the temptation to move, prod or move them as they sear). Once cooked through, remove and set aside to rest. Keeping the same pan, deglaze by adding 100ml white wine or chicken stock, this removes the sticky bits from the pan and starts to create a nice sauce. Add 2 cloves of crushed garlic, 3 tbsp butter and lots of fresh chopped herbs. Combine and cook through for a minute or two. Add the chicken back to the pan and spoon over.

​

[image source: averiecooks.com]

Not sure how to serve your burgers? Picky eaters? Well, why not turn burger night into a real night to remember and set up a burger bar!

All you need to do is provide a range of buns, sauces, salad accompaniments, a few different cheese slices, crispy bacon, a big bowl of hot, salty chips, all the condiments in your fridge and let everyone make their own!

You can go the extra mile by adding more adventurous options such as spicy prawns, chillis and fresh pesto.

Oh and don’t forget the burgers!

Dice, season and quickly brown your stewing beef in a tbsp oil and set aside. Sauté a sliced, large brown onion and 2-3 cloves of crushed or chopped garlic in 1 tbsp melted butter. Sprinkle 6 tbsp plain flour into the mixture and stir. Don't worry about the lumps or texture, it'll cook out. Add 3-4 tbsp of Dijon mustard. Add 500ml beef stock and stir together. Whisk if needed to make smooth. Add a further 500ml stock, stir and simmer. Transfer the beef and liquid to your slow cooker and leave to cook. You can leave it all day (8 hours) on low or 5 hours on high. If you don't have a slow cooker, you can use a covered pot on the hob on a low heat for 2 hours or until the beef falls apart easily. At the end of the cooking time, add in a tub of cooked mushrooms (cook with crushed garlic, parsley and butter) and gently stir in a pot of sour cream pre-mixed with slow cooker liquid. Serve with a jacket potato or fluffy mash with some more parsley or chopped chives. You can even put any leftovers into a delicious pie!

 EAT LEAN   Create a sauce of: sesame oil (1 tbsp), soy sauce (4 tbsp), honey (2 tbsp) and 2 crushed garlic cloves. You can adjust the quantities to taste. A chopped red chilli is also a nice addition at this stage if you like spice. Use half to marinade your lean stir-fry beef strips and set aside the other half. In a wok or large frying pan, add 1 tbsp of olive oil, 2 crushed garlic cloves and 1 large sliced onion. Cook slow and low until the onion is transparent, then add in all the veggies you like in a stir fry. We recommend broccoli, mushrooms, baby corn and peppers - lots of different colours and the more the merrier! After a few minutes, add the strips of beef and stir well. The beef strips don't take long so once they are browned, add the remaining sauce, turn up the heat to cook through and serve as it is or with some healthy brown rice.

This is an easy dish that looks impressive - great for informal entertaining. Slice and boil Charlotte potatoes (adjust the quantity according to how many you're cooking for) until tender but not falling apart. Drain, mix with half a lemon, zested and juiced, seasoning, a drizzle of olive oil, and grill for a few minutes until crispy, turning once. You can sprinkle a few herbs on as well if you like. Meanwhile, slice your pork fillet into 2-3cm slices and rub all over with paprika. Season and add to a frying pan with a large knob of butter. Cook on both sides for 2 minutes and remove from the pan. Add 4 sliced shallots, sliced chestnut mushrooms (always do plenty as they shrink while cooking!) and a clove of crushed garlic, stirring now and then. Add a large glass of white wine and 50ml of creme fraiche. Stirring gently, return the pork to the pan, and cook together for just a couple of minutes. Serve the potatoes and pork together, spooning the sauce over. This is nice with a pile of fresh green beans and/or broccoli.

Now this is contentious! What makes the perfect bacon butty? There is little to beat a straightforward white Warbys (other white bread is also available!), some crispy grilled bacon and the sauce of your choosing. However for something that takes a little more time and patience... good bacon, grilled until it's lovely and crispy (that's a universal given) served in lightly toasted fresh sliced bloomer (see Green Door Bakery for this!) with the inside of the sandwich rubbed in the bacon juices. You can go any way you like from here - keep it simple or add a fried egg, a few glistening mushrooms and a slice of tomato... However you have yours, get the coffee pot on and enjoy!

Yet another easy dinner - and always popular with the kids (and big kids!). Make a pan of chilli (follow your own recipe or use ours from this page). Take a large serving platter and spread the nachos all over it. Then pour the chilli all over the nachos in a thin  layer. Top with grated cheese and chopped, fresh tomatoes and have bowls of guacamole, chillis and sour cream on hand to add to your plate as you pile it high with this lovely, messy feast! You literally scoop up your dinner with the nachos - just a fork required!

As an alternative to burger buns this summer why not whip up a pile of sweetcorn fritters and serve in a burger stack? Similar in size you can layer them up and serve with a salad and chips! In a large bowl, mix 150g s/r flour with 1tsp baking powder and 1tsp paprika and 160ml milk. Add in 1 egg and 550g sweetcorn, some finely chopped spring onions and a handful of chopped herbs. Season and mix thoroughly. Shallow fry the mixture by dropping 1-2 tablespoons into a frying pan (depending on the size you prefer). Press the mixture flatter and flip every couple of minutes until they are browned all over on both sides. Remove onto kitchen roll to soak up any excess oil and serve piping hot with your burgers. Don't forget the relish, mayo or ketchup! As a variation you can add in indian spices instead of the paprika and even finely chopped chilli. These are nice served with a refreshing raita.

There's no flatpack in sight - this is just an easy construct of delicious meatballs and a sauce to die for!

Take 2 pieces of white bread, cut the crusts off and discard. Cut the bread into small cubes. Grate 1 onion and add to a mixing bowl (juices as well). Add the bread and mix: leave to soak. Add 300g mince beef and 300 g minced pork (you can use one kind omeat but two is better!), 1 egg, 1/4 tsp ground nutmeg, 1/4 tsp all spice, 1/4 tsp black pepper, 1 tsp salt. Mix well. Remove the mixture 1 tbsp at a time onto a work surface and roll into balls. Fry off so they are all browned but not cooked through. Remove from pan and pat any excess oil off. Make the gravy by adding 3 tbsp butter to a pan and melt slowly. Add 3 tbsp flour and stir in. Add 100ml beef stock and slowly add in a further 300ml, stirring to avoid it going lumpy. Add in the meatballs and cook on a simmer for 8-10 minutes. Stir occasionally. Finish with 100ml heavy cream, heat through and serve. Perfect with creamy mashed potatoes and simple greens.

Add a slug of olive oil to a large pan, heat up and then add a chopped onion, a couple of cloves of crushed garlic, one well chopped celery stick and 2 peppers cut into chunks (different colours if you have them). Stir and cook for a few minutes. Add 6-8 pork sausages, turn the heat up and brown them all over, in with the mixture. Reduce the heat and add 1tsp smoked paprika, half tsp ground cumin and half a tsp pf chilli flakes. Pour over 800g tinned tomatoes - mix together, cover and simmer. Leave for 30-40 minutes, stirring occasionally. Next, add a small can of cannellini beans, a bag of spinach and season as required. Add to a casserole dish, cover with breadcrumbs and pop under the grill until nicely browned. Serve with crusty bread or mashed potato.

Make and leave this lovely chutney for at least 4 weeks to allow it to reach a good depth of flavour. Finely slice 8 red onions and 1 red chilli and cook gently in a pan with 2 bay leaves and a good slug of olive oil. After around 20 minutes the onions should become dark and sticky so add 200g brown sugar, 150ml balsamic vinegar and 150ml red wine vinegar. Simmer again for 30 minutes until it's dark and unctuous. Pour into clean chutney jars and leave to cool. Perfect with burgers, cheese and the perfect barbecue accompaniment,

This dish combines middle-eastern flavours with minced beef and chickpea-potato mash to create a delicious twist on a traditional favourite. Heat oven to gas mark 6/200. Finely chop an onion and a carrot and add to a pan with olive oil, 2 tsp ground cloves and 2 minced garlic cloves. Combine the freshly ground spices with 2 tsp cinnamon and add to pot with a pinch of cayenne pepper and salt, cook for around 10 minutes until veg is softened. At the same time brown 500g lean beef mince in a frying pan until starting to caramelise. Stir in with the spiced veg adding 1tbsp tomato puree and 500ml beef stock. Simmer the mixture until most of the stock has absorbed. Meanwhile chop 1kg potatoes into chucks, simmer in a pan of salted water for 20 minutes then mash with a 400g can of chickpeas, 75g butter and 4tbsp milk. Give the mash a middle-eastern twist by adding 3tsp za’atar and combine. Once the mince is almost done, stir in 200g frozen peas and simmer for another couple of minutes. Divide the mince mixture between 4 small pie dishes and add the mash to the top, running-over with a fork. Cook for 30 minutes, remove from oven and finish with some chopped parsley.

Make a marinade by combining 1 tbsp of ground cumin, 3 crushed garlic cloves and 125ml of extra virgin olive oil. Take out 2 tbsp of the mixture and set aside. Add a good handful of coriander, the finely grated rind of half a lemon and 2 tbsp of lemon juice to the remaining mixture and combine well. Add the pork steaks to the bowl, making sure they are well covered in the marinade. You can leave to marinade for as much time as you like - cook straightaway or a few hours later if kept in a fridge. Cook the pork on the barbecue or griddle pan for 6 mins each side until browned. Serve with flatbreads (brush with the reserved mixture before warming), cous cous and a light leaf salad - perfect!

Wash and halve as many baby potatoes as you need. Add to a bowl and combine with a hefty slug of olive oil, 2 tbsp of lemon juice, Italian seasoning, a couple of crushed garlic cloves and salt and pepper. Mix it all up so the potatoes are well covered. Transfer to a large baking sheet and spread them out. Roast for 40 minutes until nice and crispy on the outside and soft on the inside (check with a fork). A gas mark 6/200 oven should be fine. Once cooked, sprinkle with some good sea salt, a handful of mixed, well chopped, fresh herbs. A final drizzle of lemon juice completes the dish and serve. 

This is absolutely delicious! Heat 1-2 tbsp olive oil tin a large pan. Add a chopped onion and 500g lamb mince and brown. Add 2-3 cloves crushed garlic and stir. Leave to cool. In a bowl, add 2 bags of chopped spinach with 3 lightly beaten eggs, 100g feta and 100g ricotta and half a cup of grated parmesan. Add some chopped fresh mint, parsley and 1/2 teaspoon of ground nutmeg and some finely grated lemon rind. Add to the lamb mixture.

Next, to prepare your filo pastry, lay a sheet on a flat surface and brush with butter, layer up until you have 5. Then cut the pastry in half. You will use these to line the base of the baking dish, allowing the pastry to hang over the sides. Add the lamb mixture and fold the remaining filo over the top. You may need to prepare another layered filo sheet to complete the lid. The pastry encasing depends on what kind of dish you are baking it in and may need you to be creative! Brush the top with butter and bake for 30-40 minutes at 190 degrees/gas mark 5 until golden and crispy. Perfect with a fresh salad.

Make a rub for your chicken by mixing: 2 tbsp olive oil with 50g of melted butter, a splash of white wine, crushed garlic and a couple of teaspoons of lemon juice. Rub all over the chicken, under the skin and inside its cavity. Season generously all over with salt, pepper and parsley. Finish by filling the cavity with the lemon half, any remaining herbs, rosemary if you have it, and a couple of garlic bulbs (these should be removed before serving). Tie the legs together with kitchen string. Roast for the right amount of time according to size until golden brown and the juices run clear.

A versatile and flavourful slow-cooked stew good for cosying-up in front of the TV as well as serving as a dinner party main course.

Heat oven to 140 C fan and cut 1.2kg beef shin into chunks and season. Heat beef in a flameproof casserole in batches, using 1tbsp olive oil for each batch. The beef will take about 15 minutes on a medium-high heat to brown.

Chop 2 onions, 3 sticks of celery and 3 carrots. Drain the beef in a colander and add veg to the pan with 2 tbsp oil, 4 sliced garlic cloves and a pinch of salt. Cook for about 8 minutes on a low-medium heat then stir-in 2, 400g cans of chopped tomatoes for 3 minutes. 

Lastly add 450ml red wine, a couple of sprigs of rosemary and 2 bay leaves and stir-in 450ml beef stock whilst bringing back to boil.  Add beef back into the sauce, cover and put in the oven for 2 ½ hours.

Remove lid, stir and return to oven for 30 minutes. Meanwhile, prepare the pappardelle pasta per packet instructions.

Serve the ragout in large pasta bowls with the pappardelle and a generous sprinkling of parmesan.

The point of a midweek roast is to provide a wholesome dinner without any fuss. So to keep it delicious we recommend using the very best ingredients (of course) and reducing the workload by cooking everything in one big baking tray in the oven. Prepare your chicken by placing it on a base of potatoes and vegetables - onions, carrots, parsnips and other root veggies that will withstand a lengthy cooking time. Rub the chicken in butter, fill its cavities with lemon wedges  and throw a handful of mixed herbs over it. Drizzle the whole thing with some good quality oil and place in the oven at 200/gas mark 7 for 20 mins. Reduce the heat a little and roast for a further 50 minutes. Add some frozen peas, some chicken stock (about 3-400ml) and stir the vegetables together. Finish in the oven for a further 10 mins. Add a few more herbs, season and serve.

Slow cook diced beef in a mix of 4 tbsp of soy sauce, 2 tbsp oyster sauce, 2 tbsp brown sugar, 2 pressed garlic cloves, sliced ginger (about 2-3cm) and a litre of beef stock. Simmer uncovered for around 1.5 hours until the beef is tender. Shred the beef if you prefer it to chunks. In a separate pan, add some pak choi, shiitake mushrooms, sugar snap peas and baby corns. Cover with 1 litre of beef stock (you may use some of the remaining stock from the beef cooking if you wish) and add 2 tbsp pf miso paste. Heat over a low heat for 5-10 mins. Cook ramen noodles according to the instructions and drain. Divide the noodles into bowls, spoon over the miso soup and vegetable mix and add the beef to the top. Halved boiled eggs are traditional but optional. Sprinkle with sliced chilli peppers, coriander and sesame seeds.

Note: Ready to use miso soup and ramen soup are both readily available.

Preheat your oven to 220/gas mark 7. Put your chicken breasts into a baking dish and add a slice of mozzarella after about 15 minutes. Cook until done (usually a further 5-10 minutes). Top with some delicious green pesto, a handful of pine buts and serve with a scoop of bruschetta and a buttery baked potato and/or salad.

To make the bruschetta, combine the following ingredients and serve fresh and cool... cherry tomatoes, roughly chopped, a crushed garlic clove, 2 tbsp of olive oil, 1 tbsp white balsamic vinegar, 1 tbsp lemon juice and plenty of torn, fresh basil leaves. Season and serve.

Fry off your stewing beef chunks and set aside. You might need to do this in batches. Peel and chop 2 medium onions, 4 large carrots and 3 stalks of celery. Fry these for a few minutes until they start to turn translucent. Mix the beef in with the vegetables, season well, transfer to a large baking dish and cover with beef stock. Cover the top with some sliced potatoes (roughly 1/2cm thick), dot with butter, a little seasoning, cover with foil and bake for an hour at 180/gas mark 6. Remove the foil and continue to cook until the potato slices are nicely browned. Serve with some green veggies.

A lovely comforting dish, this combines a delicious mince with a scone-style lid.

Brown off the mince with a chopped onion and crushed garlic. Stir in some beef stock, a little Worcester sauce, a tbsp tomato puree and season.

Whilst that is simmering on a low heat, make the scone mixture by rubbing 50g butter into 175g flour to resemble breadcrumbs. At this point you may add cheese and/or herbs as you prefer. Add milk so it becomes a soft dough consistency. Shape into a circle and slice into 8 wedges (like a pizza).

Transfer the mince mixture to an oven proof dish. You can mix peas, carrots or other vegetables into the mixture if you’d like to. Arrange the scones on top, sprinkle with any remaining herbs and cheese and bake for 20 minutes on a medium heat until risen and golden brown.

This works well with any flavour sausage but to be true to the recipe, use our traditional sausages and bake them in the oven so the skins are crisp and the insides moist. While they’re cooking, you can prepare the sandwich itself. Fry off some finely sliced onion until caramelised and translucent. Add a few sliced mushrooms at the end of the onion cooking time and cook these through for just a few minutes. Add just a little finely chopped parsley and remove from the heat. Toast one side of two slices of bread. Again, any bread will do but we like a nice, white bloomer, cut quite thick. Use the toasted side for the inside of your sandwich as it’ll hold together much better. Add a tomato based sauce or chilli jam and a handful of rocket. Take the sausages out of the oven and cut them lengthways. You can fry the exposed sausage to make them crispy if you like but not essential. Add these to the sandwich base and top with the onion and mushroom mixture. Add the second piece of bread and slice diagonally to serve.

You can vary the spice levels according to your audience but this makes a nice change from the usual shepherd’s pie! Cook a large chopped onion until soft, add 500g lamb mince and start to brown. Add in a small piece of grated ginger, 2-3 crushed garlic cloves, 1 tbsp tomato purée and a mix of curry spices (curry powder, turmeric) to taste. Instead of the spice mix, you could use a ready mix or jar of your favourite lamb curry flavour. Stir together, add lamb stock and a pinch of sugar (if you're not using a ready mix) - simmer for 30-40 minutes, stirring occasionally. Peel and chop 3 large sweet potatoes and 3 large potatoes and boil until soft. Once cooked, drain and mash with some grated, mature cheddar cheese, salt and pepper. Put the lamb mix into a deep baking dish and stir in some frozen peas. Top with the potato mixture and add some crushed poppadoms to the top. Drizzle with a little oil and bake for 45 minutes until browned and bubbling.

Mix lamb mince with 1 egg, 50g breadcrumbs, a handful of chopped mint leaves and the zest of 1 lemon. In a separate pan, gently fry a chopped red onion until its softened and add 2 chopped garlic cloves, 1 tsp chilli flakes and 1 tsp oregano and cook through for 2 mins. Tip this (cooled) combination into your lamb mixture and combine - use your hands if easier. To make up the sausage rolls, unroll 2 sheets of all butter puff pastry (shop bought is fine) and cut them into 2 long rectangles. Divide the filling into 4 and form a strip down the middle of each rectangle of pastry. Brush one of the pastry edges with water and fold over to create one long sausage roll. Press the seam well with a fork and cut each rectangle into the desired size rolls - usually 4 per rectangle, making 16 in total. Put them all onto a baking tray (use baking paper) and brush with beaten egg and sprinkle with sesame seeds. Bake for 25 mins or until golden. You can create slightly bigger lamb rolls and serve with salad for a lovely lunch. 

Skin your sausages, break into chunks and cook for a few minutes in butter. Add a sliced onion and leave to cook on a low heat. Separately, grate some potato (about half a large one) and squeeze out to remove any moisture - you can do this in a clean tea towel or by hand. Add the potato to the pan, season well, and turn the heat up so the potato starts to cook through. When it looks cooked, crack two eggs onto the top and cook them through. Sprinkle with herbs and serve with some crusty buttered toast.

Adjust amounts according to how many you are feeding. You can also serve with bacon as shown.

Brown the beef mince in a frying pan. Add a finely grated carrot and half a courgette to the mince and mix well. Add some seasoning to suit your tastes - a combination of chilli powder, cayenne pepper, garlic or garlic powder, onion powder and ground cumin works well but use a ready mix if that's easier. Then provide some healthy options for everyone to pick from - avocado, chopped fresh tomato, grated cheese, shredded lettuce, finely sliced peppers, sweetcorn, fresh chilli, for example, and serve with warmed taco shells for everyone to build their own!

Preheat your oven to 170 degrees. Place 2 halved onions and 1 halved garlic bulb into a roasting tray and place the lamb on top. Season well and pour in 330ml red wine and half a litre of lamb or vegetable stock. Tuck a few rosemary sprigs around the lamb and cook in the oven for two hours.

After the lamb is cooked, place it to one side with the onions and garlic to rest. Reduce the leftover liquid by half by simmering it and add a knob of butter (this is your sauce).

To sauté the potatoes, melt 100g butter in a pan and add peeled and cubed potatoes. When they are nicely coloured, add a finely sliced shallot and 2 crushed garlic cloves. Cook for a further two minutes and add a generous handful of parsley.

To serve, add the potatoes to a serving dish, top with the lamb, pull the baked onions apart and finish by scattering those across the top with the sauce drizzled over.

In a large pan mix the following ingredients: water (1 cup), pineapple juice (1.5 cups), teriyaki sauce (half cup), soy sauce (2 tbsp) and brown sugar (2 cups). Bring to a gentle boil, reduce to simmer and then add lemon juice (quarter cup), diced white onion (quarter cup), Jack Daniels or other bourbon (quarter cup), garlic cloves (2, crushed) and cayenne pepper (half teaspoon): and stir. Keep the heat low and leave to reduce to a syrup over the next hour. Watch it doesn't get too hot or start to burn. Coat the burgers in the glaze and cook as usual, in the pan or on the barbecue. This is wonderful with blue cheese and crispy bacon. Stack and serve!

Do some prep by finely shredding a medium white cabbage, a large onion and cut 2 large apples into thick apple slices. Season the chops with some salt, pepper and thyme and lightly fry until browned on both sides. Set aside and add the onions and apple to the pan, soften and then add the cabbage. Add 50ml of red wine vinegar and a tablespoon of brown sugar - simmer until the cabbage starts to soften. Add the bacon chops into the mixture, cover and leave until they are cooked through (around 15 mins). Serve piping hot, lovely with buttery mash.

A dirty burger is exactly as it sounds - a delicious, fresh burger oozing with accompaniments that make it naughty but oh so good! Traditionally a dirty burger includes lots of cheese, bacon and pickles and is stacked high but you can do whatever makes you happy! Add some mayo and tomato ketchup and a little salad and you're all set. Don't forget the napkin.

These are so simple and absolutely delicious! Mix 500g mince with 1 finely chopped or grated onion, lots of finely chopped herbs, 50g breadcrumbs and one beaten egg. Getting messy, make around 20-30 meatball shapes with your hands. Push a 1cm cube of mozzarella cheese inside each meatball and make sure it is well covered by the mince mixture. Fry them off until browned all over. Then transfer them to a tomato sauce mixture (tinned tomatoes, chopped onion, crushed garlic and herbs) and leave them to simmer gently for around 15 minutes so they are cooked through. Serve with the pasta of your choice.

Cook and slice your sausages (slicing them on the diagonal is nice and fancy). Put to one side while you make the caponata - an Italian veggie dish.

Chop an aubergine into mouth size pieces and gently fry for a few minutes. Set aside. Fry finely chopped carrots, celery, onion, peppers and garlic for about 8 minutes and then add in 70g tomato paste and the cooked aubergine, stirring it all together. Add third of a cup of red wine vinegar and simmer for 2 minutes. Add 400g tinned tomatoes, 2 tsp caster sugar and simmer for a further 15 minutes.

Add the chopped tomatoes right at the end to heat through and serve with croutons or toasted ciabatta and a nice glass of red!

Optionally marinade the meat overnight in red wine and seasoning. Strain the wine off if using (set aside) and heat your chunks of casserole beef in a slug of oil in a large frying pan. Remove the meat and add some of the wine to the pan to deglaze it and retain any of the cooking bits from its base. Heat 1 tbsp of oil in a casserole dish and fry off some cubes of carrot, onions and any other root veggies you like.Add 3 tbsp of plain flour and 1 tbsp of tomato purée. Add the beef, all juices, any remaining wine and a good handful of herbs (parsley is lovely). Stir, cover and transfer the oven. Bake for at least 2 hours until the meat falls apart. A final touch is to add some previously fried bacon lardons, mushrooms and shallots together with another handful of parsley. Serve with some rice, baked potato or roasties.

Make a soup using whatever lovely seasonal vegetables you have in stock (sweat off the chopped up veggies in a little butter for a few minutes, add vegetable or chicken stock and any root vegetables you are using - sweet potato or celeriac for example and simmer until all cooked through). Choose whether you prefer a strained clear broth or if you prefer to keep the veggies in. Next you add chopped or shredded cooked chicken to the soup and a handful of noodles per person (optional). Taste and season as required. Finish with a handful of watercress or fresh spinach as a garnish and serve - a healthy, complete meal.

You can use ready made flatbreads or make your own If you're feeling adventurous. For the lamb mix, heat 1 tbsp vegetable oil in a large pan, add 1 finely chopped shallot and 1 chopped garlic clove together with 1 tsp ground coriander, 1 tsp ground cumin and 1 tbsp of baharat (a Middle Eastern spice blend) and fry together for a couple of minutes. Add 500g lamb mince and mix it in to the mixture until browned. Add 75g sultanas and 300ml chicken stock, bring to the boil and reduce to simmer for 20 minutes. Spoon this mixture over piping hot flatbreads and drizzle with a little plain yoghurt and herbs - and, if you like, a few chopped chillies. [Photo: Delicious magazine]

Boil some scrubbed salad potatoes, skin on, until they are soft. Make a garlic butter mix by gently melting 250g butter in a pan and adding garlic (3-4 cloves, crushed), some chopped parsley (a good handful) and plenty of seasoning. Add the potatoes and cover them in the mixture. Pour the entire bowl contents onto a baking tray (or two) and crush each potato until the skin splits with a heavy object such as a glass measuring jug. Roast for around 20-30 minutes until they are crispy and crunchy!

Mix a tin of chopped tomatoes, 3-4 garlic cloves, a handful of chopped thyme, a tsp of dried chilli flakes and sausage meat in a baking dish. For the sausages, remove the casing and crumble into the dish. Add a cup of stock and a drizzle of oil. After 20 mins, stir in a tbsp of tomato puree and add a pack of cherry tomatoes to the top of the mince. Bake for another 10-15 minutes until the tomatoes are soft. Serve with pasta.

[Photo courtesy of Delicious]

Slice and fry off 4 aubergines. Remove from the pan and then fry a chopped onion and a couple of cloves of garlic. Add lamb mince and brown it. Then add in a tin of chopped tomatoes, a pinch of cumin and cinnamon and 200ml of white wine. Stir in a handful of fresh chopped mint with 200ml of stock (gradually). Layer the mince in a dish with a layer of aubergines in a few layers, finishing with aubergine. Pour over 200ml of white sauce (home-made or bought) and finish with a scattering of mature cheese. Bake in the oven for 25 minutes until golden brown. You've saved yourself hours!

Slice the chicken breasts along the narrowest part but leave them joined on one side so you have made a butterfly shape. Dust in flour, both sides, lightly season with salt and pepper. Pan fry and add a large knob of butter, a couple of crushed garlic pieces, 1 tbsp of vinegar, 1 tbsp of soy sauce and a generous glug of honey (about 2 tbsp). Simmer and turn the chicken over until cooked through - adding more butter for a silky shiny sauce - it'll take just a few minutes. Serve with rice and some fresh, green vegetables such as courgette or green beans. Drizzle any remaining sauce over everything. Finish with a sprinkle of sesame seeds if you like.

Cook the meatballs in the oven for about 15 minutes until browned. Meanwhile, cook and drain enough pasta for 2-4 people. In a mixing bowl combine 400g tinned tomatoes, 75ml beef stock or red wine, 1 tbsp Worcestershire sauce, 1 tsp paprika. Take the meatballs out of the oven and, in the same baking dish, mix together with the pasta and smoky sauce. Cover in grated cheese and a cup of breadcrumbs for extra crunch and return to the oven for 10 minutes or until the cheese is bubbling and browning. A family favourite!

Sauté some chopped mushrooms and onions in a pan for about 5 minutes, add 2 cloves of crushed garlic and cook for another minute. Set aside. Add seasoned pork steaks to the same pan and cook for 2 minutes on both sides. Add the zest of a lemon across both steaks and a large spoonful of butter to each one. Cover and cook on a low heat for 8 minutes. Remove from the heat, allow to rest and squeeze lemon juice over the steaks and serve with the onions and mushrooms. Amazing with mashed potato as well!

Perfect with our burgers, this onion relish is easy to make. Just fry off 1.5kg of onions in a large, heavy-based saucepan. Cook them until softened but not brown. Stir in 3 tbsp of 300g of dark muscovado sugar and cook for 7-10 mins until it starts to colour. Add the rest of the sugar, 1/2 tsp salt together with 3 tbsp of balsamic vinegar, 3 garlic cloves, 1 tbsp wholegrain mustard, 1/2 tsp paprika, 1/2 tsp crushed chillis or chilli flakes. Simmer for 30-40 mins and stir occasionally to prevent it sticking to the bottom. Spoon into jars and it will keep, sealed, for up to a year.

Brown the mince beef and then add some pressed garlic (4 cloves), ginger (chopped, fresh - around 1 tbsp) and spring onions (chopped) - cook for a few minutes. Add a tasty mix of hoisin sauce (6 tbsp), soy sauce (3 tbsp), tomato paste (1 tbsp), sesame oil (1 tsp), sugar (1 tsp) and chilli flakes (to taste - advise 1/2 tsp). Stir well and cook for a further few minutes. Spoon over bowls of rice and top with sesame seeds, cashews or spring onion - whatever you fancy!

This is a lovely spring or summer accompaniment to chicken or turkey dishes. Finely slice the cabbage of your choice - white works well. Add 1 tbsp of olive oil to a pan and add in 2 crushed garlic cloves and a handful of pine nuts. Sauté gently and then add the cabbage and mix well. Continue to sauté for 5 minutes until softened, remove from the pan, add in a good handful of chopped basil and top with 2 tbsp pf fresh parmesan. Delicious!

A delicious way to serve our meatballs is to go Asian and serve with fresh broccoli and noodles. Simply bake the meatballs for 15 minutes and set aside.

Whilst they are cooking you can prepare the sticky sauce. You’ll need to combine a quarter of a cup of rice vinegar, 2 tbsp brown sugar, 2 tbsp soy sauce and 2 tbsp honey. Add to this 1 tbsp of crushed garlic, ½ tbsp cornflour and 2 tbsp water. Mix well (or whisk if easier) until all of the cornflour is dissolved.

Warm through in a pan and add the meatballs. Cover with the sauce and serve over noodles or rice, adding a sprinkling of sesame seeds and chopped spring onion for garnish and flavour.

Spice up a minced lamb dinner by creating mildly spicy lamb, combining it with salad, red onion, natural yoghurt and encasing it all in a fresh, warm naan bread for the ultimately comforting and indulgent weekend treat. Add in some home-made coleslaw (recipe on this page) and you’re in for a lovely treat!

Simply pan fry sliced onion and add in the lamb mince, breaking it up with your wooden spoon as it cooks. Add in a clove or two of garlic and a small chunk of finely grated ginger. Cook together with a mix of Indian spices – an all-purpose mix or cumin, coriander, paprika and chilli powder (to suit your tastes). Add 1 tbsp tomato puree and a little chicken stock to loosen the mixture.

Leave to simmer for a few minutes and then assemble your naanwich! Moisten and gently warm your naan bread so it doesn’t break when you fold it. Serve with your favourite chutney.

​

[Photo credit to: Olive Magazine]

A good chilli is packed full of nutrients, colour and flavour. You can even make two versions depending on your family's tolerance for spices! First of all get your jacket potatoes (or wedges) into the oven in plenty of time. Two hours on a medium heat is ideal - low and slow! Next add a roughly chopped onion to a large pan with some oil. Once it is softened add in the mince beef, breaking it up with your spoon together with a clove or two of crushed garlic. Once browned all over add in a large tin of chopped tomatoes, red kidney beans and other veggies such as sweetcorn, mushrooms and peppers. Add 1-2 tsp chilli powder and fresh chillis to taste. Mix well and leave to simmer on a low heat. Add some good beef or chicken stock if you feel it needs more liquid. Taste and add any additional seasoning required. Serve on top of  the jacket potatoes with a dollop of sour cream and some grated cheese. Some crushed nachos provide a final flourish and crunch.

 EAT LEAN   Prepare your rice as this is cooking so it's all ready at the same time. Fry off 500g turkey mince with a small cauliflower, chopped into small pieces (bitesize is good) and 1 chopped onion. After 10-12 mins, add a crushed garlic clove and a 1/4 tsp of ginger, stirring it all together. Add a pile of chopped mushrooms, 1.5 tbsp runny honey, the juice of 2 limes, 1 tbsp of chilli sauce or some chilli flakes (to taste), 1 tbsp of fish sauce and 1 tbsp soy sauce. Again, mix it all together and cook through for 2 mins. Next, add a small bag of fresh spinach and a handful of chopped herbs - coriander and mint work well. Serve with any optional green veggies such as sugar snap peas, broccoli or carrot ribbons and the rice. Garnish with herbs and  a final squeeze of lime. [Photo credit to Tesco.com]

A true Italian 'spag bol' is actually a tagliatelle bolognese, with a rich, deep flavour that coats the pasta and gives you the true comfort that only a good bowl of pasta can deliver. According to Michelin star chef, Angela Hartnet, it's the only way to do it! Add a glug of olive oil into a large frying pan, add a chopped onion and 2 crushed cloves of garlic and cook gently until softened. Add your minced beef and cook through until browned. Add half a cup of red wine and simmer for one minute, stirring so the mixture doesn't stick. Next add 2 beef stock cubes, a 28oz can of chopped tomatoes, 2 tbsp tomato paste, 2tbsp Worcestershire sauce, 2 dried bay leaves and some fresh thyme. We like to add in a pile of chopped mushrooms as well - it adds to the depth of flavour. Mix it all together and simmer for 20-30 minutes. Add water as the sauce thickens up - you can use the pasta water - to keep it loose. Experiment with a tbsp of brown sauce if you prefer a richer flavour and/or even a small amount of marmite. Retain the pasta water after draining your tagliatelle in case you need to add more when you mix the sauce with the pasta. Serve, sprinkled with fresh, torn basil, with crunchy garlic bread and a lovely glass of red!

Such an easy, tasty dish - perfect for any time of the day or evening... Simply slice your onions of choice - we prefer large brown onions - and sauté them gently in a heavy pan with a large stick of butter and salt and pepper. Cook on a medium heat until they are soft, translucent and start to colour. You can add in sliced white mushrooms at this point and let them cook through for a further 2-3 minutes. Set aside the onion mix. In the same pan, turn up the heat to high and flash fry the minute steak for just 30 seconds on both sides. Rub garlic over some freshly toasted, thick bread (cut in half and use the moist parts of the garlic). Add the steak, pile up the onions, sprinkle with herbs and tuck in! Great as a brunch dish especially.

You can use sausages or just the sausage meat - whichever you prefer. For this recipe we're using sausagemeat which you break up and fry until brown all over and just starting to crisp at the edges. Once cooked, remove from the pan and set aside. Whisk some eggs and add to the sausage pan, cooking them through, adding some seasoning and removing from the heat once set. Off the heat add in the sausage meat and grated cheese and combine. Lay out a circular tortilla and add the mixture to one half. Fold over and gently fry in a clean pan until browned and the cheese has melted. Cut into three large triangles and serve. A rule of thumb is one egg, one sausage and a small handful of cheese per person. Feel free to add other breakfast ingredients as you like.

Heat a tbsp oil in a large, lidded pan and brown the sausages (about 12). Remove sausages and add 200g chopped bacon to the pan - cooker 2-3 mins. Add in 2 onions, chopped into wedges; 3 chopped garlic cloves; 2 peeled and chopped parsnips; 3 sticks of celery, also chopped. Mix and brown for a further 5 mins. Stir in 3 tbsp plain flour. Add 3 tbsp tomato purée, 3 tbsp chopped dry or fresh sage, 500ml dry cider, 150ml chicken stock and season well. Stir together and place the sausages on top. Put the lid on and put in the oven (or use the hob) for 40 mins at 180 degrees. Just before the end of your cooking time, add in 3 eating apples - peeled and chopped. Cook for a final 5 minutes and serve with green beans and crusty bread.

​

Photo and recipe courtesy of TamingTwins.com

Colcannon can be made with any green veg you like - quite often kale - this one uses cabbage. Boil 1kg peeled potatoes, drain and set aside. Add a knob of butter to a saucepan, add 140g chopped back bacon (smoked is lovely), half a small Savoy cabbage, finely shredded, and mix well. Fry it all together for 5 mins. Meanwhile, mash the potato well until smooth. Heat 150ml double cream with 75g butter and then tip into the potato mix. Next, add the cabbage and bacon mix and mix all together. Season to taste and garnish (optional) with finely sliced chives. This is perfect with a roast chicken, shoulder of lamb or pretty well anything!

Heat a large non-stick pan and add a chopped onion, a crushed garlic clove and 500g mince beef. Cook through on a medium heat until the beef is browned. Add in a tin of sweetcorn, a tin of black beans (kidney beans are also fine) rinsed and drained, a tin of chopped tomatoes and 1-2 tsp of cajun spices. Stir through and cook for a few more minutes until the liquid is reduced right down (no one wants a soggy taco!). Warm soft or hard tacos, fill with a scoop of the beef mixture and top with grated cheese and finely sliced lettuce. You can also create a 'pick and mix' for the toppings - avocado, sour cream, chopped onion, chopped fresh chillis, other salad items, crushed taco crisps. This is a really fun weekend dinner for all the family.

Add some zing to a week-night chicken dinner with this easy and healthy recipe. Put boneless, skinless chicken breasts in a baking dish and set the oven at gas mark 6/200. In a small bowl make a paste using 4 tbsp olive oil, 2 tsp oregano, 2 tsp thyme and 2 tsp garlic powder with a good pinch of salt and pepper. Coat chicken breasts with the paste then create a lemon sauce in the same bowl using 120ml of white wine (we recommend a fruity Pinot Grigio), the zest of 2 lemons, 2 tbsp of lemon juice, 6 minced garlic cloves and 1 tbsp brown sugar with a pinch of salt. Pour sauce over the chicken breasts and top with some extra lemon slices to add more zing. Bake in oven for 15 minutes then baste chicken with the lemony juice and return to oven for a further 15 minutes. Serve with seasonal veg and the rest of the bottle of Pino Grigio (or open another bottle if you have already finished that one!).

Prepare a healthy, fun alternative to a burger in a bun. Fry strips of streaky bacon until crispy and remove from pan. Add the burgers to the same pan (don't clean first). Stir in some chopped button mushrooms and heat until the beef is no longer pink in the middle and mushrooms are golden. Remove the beef and mushrooms from pan and add to large bowls with the bacon and your favourite salad vegetables. We recommend crisp lettuce and spinach leaves, chopped avocado, boiled eggs, onion and tomato and don’t forget a large handful of grated cheese. Finish your burger bowl with this great dressing using 2 tbsp mayonnaise, 2 tbsp ketchup and 1 tbsp sriracha. 

Squeeze the sausage met out of the skins and roll into balls - about the size of a cherry tomato. Fry gently until golden all over. Mix together 3 eggs and 50g parmesan cheese (grated). Season well. Cook your pasta and add in a few broccoli florets in the final 3-4 mins of cooking time. Drain and keep back a cup of the pasta water. Add 3 cloves of crushed garlic to the sausage balls' pan and remove from the heat after a few minutes. Add the pasta and broccoli to the sausage pan, stir together and pour the sauce over. Stir through for 1-2 minutes over a gentle heat. If it's too thick, dilute with some of the pasta water. Serve with a handful of chopped fresh herbs and garlic bread. Free free to add other vegetables as you prefer - spinach works well.

Switch up your lamb burgers this summer with this lovely serving suggestion. Layer up a freshly cooked lamb burger with tangy tzatziki, fresh salad, red onion and feta cheese. It can be a messy business so a pitta adds to the authenticity and helps contain the drips! A great idea for a barbecue with a twist.

Slicing your sausages open and adding a tasty relish is a great way to raise the bar on the traditional sausage and mash dinner! They're also an impressive barbecue choice too and are really simple to do. You can make your own relish or buy it of course. Cook your sausages as usual, slice lengthways and add sliced brie. Return to cook for a couple of minutes until the brie has just started to melt. Add the onion marmalade/chutney and serve [Photo courtesy of Delicious].

Delicious with our lamb grill sticks, a curry or toasted with a tasty dip, flatbread is a versatile accompaniment to many meals.

Mix 260g plain flour and 1½ tsp baking powder (this is what makes them fluffy), with a teaspoon of fine sea salt and 2 tbsp extra virgin olive oil in a bowl with 175ml cold water.

Cover and leave to rest for 10 minutes then roll out 6 equal portions on a floured surface making flat discs. 

To bake, heat a skillet with a little oil and cook for 1 - 2 minutes on each side until golden brown. 

Alternatively, bake in a 200 C oven for about 10 minutes until puffed-up and starting to brown.

Enjoy for 2-3 days stored at room temperature (perfect for sandwich lunches) or freeze and reheat. 

The perfect weeknight dinner, this meatball bake is flavourful, satisfying and very cheesy.

Make a tomato sauce by frying a chopped onion with 4 crushed garlic cloves in an oven-proof pan with some olive oil for a couple of minutes. Add 2 x 400g cans chopped tomatoes, a couple of tsp tomato paste, 240ml beef stock some fresh herbs such as rosemary or thyme and 1 tsp sugar. Simmer uncovered for about 10 minutes while heating the oven to 200 C.

Combine meatballs with sauce in the pan and bake in oven for 10 minutes. Remove pan from oven to sprinkle generous amounts of mozzarella and parmesan cheese and return to oven.

When cheese has melted, take from oven and enjoy with spaghetti, griddled ciabatta and fresh basil for a comforting Italian meal.

Make an easy barbecue sauce by combining 5 tbsp tomato ketchup, 1 tbsp honey, 1 tbsp white wine vinegar, 1 tbsp Worcestershire sauce, 1 tbsp smoked paprika, half tsp cayenne pepper and 2 tbsp of olive oil. Cut some large potatoes into wedges and brush with olive oil and some of the barbecue sauce. Cook these in the oven on high for around 30-40 minutes. Brush the bacon chops with plenty of the sauce and cook under the grill for 3-4 minutes per side or until cooked as you prefer. Serve with hot baked beans and some chopped fresh herbs. The sauce will keep well in the fridge for several days and is great with ribs, chicken wings and burgers.

Forget burgers being a special treat. Using our lean, tasty burgers you can whip up an indulgent dinner without going heavy on the calories. While your burgers are under the grill or in the griddle pan, lightly fry some sliced onions and multi coloured peppers in a little (good) oil until they're soft and glistening. Add some oregano and seasoning and mix well. Serve the burgers on a bed of delicious, fresh salad with mediterranean style cous cous and spoon the onion and pepper mix across the top. You could complete the mediterranean theme with the addition of hummus or tzatziki dips.

This is a real family favourite and so easy! You literally whip up a simple chilli dish, pour over a plate of nachos (we use plain ones), top with grated cheese (a mix of cheddar and mozzarella works well), melt the cheese under the grill and dig in. You can eat this with your fingers and a little help from a fork! The nachos hold the chilli and you can just munch your way though. For the chilli, simply fry off your mince with some onions, add a tin of red kidney beans, a tin of chopped tomatoes, plenty of garlic and some chilli seasoning. It's a great dish at any time! Optional extras include sour cream, guacamole and garlic bread. 

​

You can make this with chicken too - pictured above.

The very best steak sandwich is not only delicious but it’s the work of a few minutes. Slice fresh ciabatta bread rolls and griddle or grill the soft, open sides. If you’re griddling, rub the pan with some garlic and melt in a knob of butter.

Once crisp, cool slightly so it stays crunchy and spread with the sauce of your choice – mustard, ketchup, mayo – and add some hot, caramelised sliced onions, buttery garlicky mushrooms, a pile of salad and your flash fried minute steak.

The secret is only searing the steak for 30 seconds on each side at a high heat. Enjoy!

This is winter warming in more ways than one!

Brown the casserole meat and set aside. Gently fry 1 chopped onion and a red and yellow pepper (sliced). Once softened, add 3-4 garlic cloves, a chopped red chilli pepper and a pinch of cumin and paprika. Combine and fry for a further minute. Add the beef to the pan with 400g of chopped tomatoes, 300ml fruity red wine, 450ml of good beef stock, 2 tbsp of brown sugar, 2 tsp dried oregano and a bay leaf or two. Season, cover and slow cook for 3-4 hours until the meat is beautifully tender.

For the chimichurri, whizz together: large handful of mint leaves, handful of fresh oregano leaves, a red chilli pepper, 2 tbsp red wine vinegar, 1 tsp caster sugar, a garlic clove and 125ml of good quality olive oil. Blend until it's a smooth consistency and drizzle over the casserole. 

This is best prepared the day before with lots of marinating time. Combine ½ cup of soy sauce with ¼ cup of honey, ½ tsp of ground ginger (or fresh if you prefer) and half a chopped onion. Put this in a freezer bag and add the pork steaks. Shake the bag so the steaks are well covered and place in the fridge. Remove steaks from bag and bake on the oven on gas mark 5 until cooked through (usually 30 minutes), basting during cooking.  Serve with sticky rice and peas with some sliced red chilli on top.

Brown the chicken breasts in a pan with a little olive/rapeseed oil. Set to one side. Add 2 tbsp of tomato purée to the pan along with 2-3 crushed cloves of garlic, half a tsp of fennel seeds and a shake of optional chilli flakes. Pour in a large tin of chopped tomatoes and stir together. Pour in a cup of double cream, a handful of grated parmesan and chopped kale leaves. As the kale starts to wilt, return the chicken breasts to the pan and cook through. Season to taste and serve with rice or a lovely steaming hot baked potato!

You can make this with rice, cous cous, quinoa or bulgar wheat and it goes beautifully with our lamb grill sticks and heap of tsatiki or natural yoghurt. As the name suggests it's colourful and this comes from a mix of beautifully coloured additions to your base salad. We suggest you include mango, corn, dried apricots, cranberries, red chilli and pomegranate. You can experiment with chopped olives, black beans and other coloured additions too. Chop the larger ingredients finely and rake through the rice. You can add herbs, a light dressing and pistachios to complete it. It's a fussy little salad but very special!

The fun part of this is trying to find your perfect burger 'bun' without resorting to a traditional bread solution. Cook our lovely burgers and serve them with an assortment of alternative 'holders'. Why not try some of the following and see which are a success in your household! You can serve some of these raw or lightly seared in a pan or under a grill.

• Beef tomato slices

• Portobello mushrooms

• Lettuce wraps (we recommend Romaine or another similarly sturdy leaf)

• Halved red peppers

• Aubergine

• Grilled sweet potato slices

Boil some all-purpose potatoes until almost cooked and add in a quarter of a chopped savoy cabbage. When all cooked, drain and mash together with a large knob of butter and splash of milk until it's creamy. Mix in 2-3 good teaspoons of basil pesto.

Cook the bacon chops under the grill until they are crispy on the edges and the bacon is cooked all the way through.

Pile up the colcannon, top with bacon chops and drizzle with a little more pesto to taste. Add some fresh peas and you are done.

Take any clean, dry potato and slice down without actually touching the chopping board. Slice as thinly as you prefer or are able! Place the sliced potatoes in a baking dish and brush the outside with any type of oil or butter. Season generously with salt and pepper. Bake for around 30-40 mins at 375 degrees. Brush again with fat, making sure it goes between the slices and return to the oven. Just before you finish cooking (5-10 mins before) you can add herbs, flavourings, cheese, crumbled bacon, anything you like. The total bake time is around an hour but adjust according to the size of the potato and serve when crispy and browned.

Brown your stewing steak and transfer to a slow cooker. Brown and soften a chopped onion, add 3 cloves of crushed garlic, 1 tsp chilli flakes, 2 tsp ground cumin and 2 tsp of paprika. Stir well. Add tot he slow cooker with a large tin of chopped tomatoes, a can of ale, beef stock, a tin of kidney beans, chopped mixed peppers, 2 tsp pf dried mixed herbs, the all-important bay leaf and 1 tbsp of tomato puree. Mix together, cover and cook on low overnight or all day - around 7 hours. Once cooked, drain the liquid into a saucepan, reduce down so it thickens and return it to the chilli. Serve with garlic bread, sour cream, baked potatoes or rice and scatter with fresh green herbs for more colour.

Coat the pork fillet in a mixture of grated ginger (2.5cm), 2 crushed garlic cloves, 3 tbsp hoisin sauce, 2 tbsp honey and 2 tbsp soy - coat all over and place in a baking dish. Marinate for as long as you like but for a minimum of 30 minutes. Fry in a pan for 5 mins, add any remaining marinade and a splash of water, cover with foil and transfer to the oven for 15 mins until it's cooked through. Serve sliced with a sprinkle of sesame seeds and finely chopped spring onion on top of a pile of hot, seasoned noodles and lightly steamed vegetables - sliced finely and mixed with the noodles works well.

Make a chilli con carne mixture in the usual way to start this popular dinner time favourite. Fry off beef mince with chopped onion, garlic and finely sliced celery. Add beef stock, kidney beans, chilli powder and a large tin of tomatoes. Simmer until the liquid is reduced and packed full of flavour. Spread out 8 tortilla wraps and portion a line of the mixture down each one and fold at the top and bottom and roll to seal. Lie them in a baking dish, seam side down and top with plenty of grated cheese with optional chopped chilli and any available herbs. Bake for 10-15 minutes until the cheese is bubbling and coloured. Serve these with rice, salad and sour cream - delicious!

Fry or grill the burgers and serve with a sumptuous gravy and buttery mash potato. It's absolutely and utterly comfort food at its best! For the gravy, make it as you prefer with the addition of finely sliced mushrooms, onions and peppers, plenty of seasoning and a dash of brown sauce or Worcestershire sauce. Make it nice and thick, reducing it on the stove until it's exactly the consistency you like. Pour over the burgers and mash to serve.

Dry off the chicken and drizzle with olive oil and a sprinkling of salt, pepper and paprika. Chop a selection of root veggies into 1 inch thick cubed pieces (keep them a similar size) - we like leeks, celeriac, carrots, parsnips and onions. Add a few cloves of garlic (skin on). Place them in a roasting tin, drizzle in olive oil and add a selection of herbs (thyme and rosemary are nice). Add a cup of chicken or vegetable stock before placing the spatchcock chicken on top and roast for 20 minutes each side at 220/gas mark 7. When the chicken is cooked through, remove and allow to rest. Squeeze the garlic from the skins and add to the vegetable mix, discarding the skins. You can serve the veggies with the chicken, using the cooking juices to make gravy if you wish. A baked potato is nice with this or a sweet potato mash.

In a large saucepan, quickly fry off the pork steaks until brown on both sides. Add 1 clove of crushed garlic, 2 tbsp of dry sherry, 1 tbsp brown sugar and some chopped red chillis (to taste) - drizzle over the pork until almost cooked through. Combine 1 teaspoon of cornstarch and 1 tbsp of water and add the smooth mixture to the liquid to create a sauce and serve. These are lovely with a bed of noodles and a handful of stir fried, buttery, garlicky pak choi.

The most delicious, super speedy lunch or supper... take the minute steak, season with salt and pepper and fry quickly - just 30 seconds on each side. Serve in a crusty baguette or ciabatta with a handful of salad and you're done!

As an alternative to the traditional burger bun, why not try eating your burger in a warmed pitta bread? You can load it up with salad and toppings as you would a normal bun but the pitta creates a useful pocket where the flavours run together and taste delicious. Options for your pitta include: salads, cheese slices, dressings, mustard, onions, avocado, gherkins and bacon. This works really well with a butterflied chicken breast also. Perfect for barbecues. Make sure you have a napkin to hand!

Break up mince into small chunks and spread across a high side baking tray. Mix 2 tsp of oregano and 2 tsp of cumin with plenty of salt and pepper. Pour over, drizzle with olive oil and bake (220 degrees) for 5 mins. Then remove from oven and break up the mince completely. Reduce heat to 180 and top the mixture with a sliced red onion and green pepper. Add more oil, drizzle with tomato purée and mix well again. You may add a can of red kidney beans at this stage too if you'd like to. Bake for a further 5-10 minutes. Top with lime wedges, avocado slices, baby tomatoes and coriander. Serve in tortillas with sour cream.

[Photo courtesy of Taste]

Peel some Maris Pipers and cut them into the shape and size you prefer. The key is to aim for a similar size so they cook evenly and at the same time. Fill a heavy based saucepan or deep frying pan with around 8cm of good oil - sunflower oil is ideal. Don't overcrowd your pan and cook in batches if necessary - gently introduce the potato pieces to the hot oil and allow to gently simmer until they turn a golden brown colour (it happens all of a sudden after a few minutes). Drain in kitchen roll and season well. Actual heaven!

Make up a bowl of finely shredded red and white cabbage, carrots and optional spring onions/shallots - according to your tastes. If you like parsley, add a generous handful of it, chopped.

For the dressing, mix up and pour over the zest and juice of one orange, the juice of two limes, 2 tbsp of olive oil, 1 tbsp of maple syrup and plenty of salt and pepper seasoning. Adjust any of the ingredient quantities as you prefer.

​

This will keep in a sealed container in the fridge for 3 days.

Chop and add 2 onions and 2 cloves of garlic to a heavy based pan/dish. After a few minutes add the diced beef, season and fry until evenly brown. Add 2 tbsp of pepper or chilli sauce, 2 tsp of chilli powder, some chopped red chilli (we recommend just one, deseeded) with a 400g tin of chopped tomatoes, 500ml of beef stock and 2 tbsp of tomato paste. Stir well over a medium high heat. Add some chopped red pepper, 2 tsp paprika, a pinch of dried oregano and a 400g tin of kidney beans. Stir and pop in the oven at gas mark 3 for 3 hours, check on it and top up with a little extra stock if necessary. Serve with rice or even add in some new potatoes and throw some grated cheese over it to serve.

Put the sausages in a well-greased baking dish and put in the oven at gas mark 7. Whilst they are cooking, make a big jug of batter - either using a shop bought mix or make your own. A fool-proof method is to mix 200g plain flour with 1 tsp English mustard powder and season well. Make a well in the centre, crack in 4 eggs, then pour in some of the 400ml milk. Whisk well, adding the  rest of the milk gradually and bringing in the flour until you have a smooth mixture. Bring the sausages out of the oven and pour over the batter mixture and return to cook until the batter is set and starting to turn golden brown - around 40 minutes. Cover with foil if it is browning too quickly. Serve with some delicious onion gravy and mashed potato and green beans. Alternatively just baked beans make a great accompaniment. Another option is to sink some 'on the vine tomatoes' in with the sausages in the batter mix at the time of cooking.

Brown off chunks of beef stewing steak in oil in a heavy based pan. Whilst it is frying, chop a couple of onions, 3 celery sticks and 4 big carrots into bite-size pieces. Set aside the browned meat and use the same pan for softening the vegetables for a few minutes. Season well and add the meat back to the pan. Mix it all together and cover with a litre of beef stock. Transfer the pan contents to a large oven-proof dish and top with sliced potatoes. Dot real butter over the potatoes, cover and cook for one hour at gas mark 6, removing the foil and cooking for a further 15 minutes until golden brown. A complete meal. You can also serve with mashed potato instead of the sliced potato topping - or include chunks of potato in the stew itself.

Marinate the bacon chops in 2 tbsp of good olive oil, the zest of one orange and its freshly squeezed juice. Add in a handful of mixed chopped herbs and leave for at least 2 hours. Bake the chops and marinade on a baking tray together with with bite size baby potatoes (drizzle in olive oil and dot pressed garlic over them for extra zing) for 35 mins. Cover just the bacon chops and remove this 10 minted before the end of cooking time. Fry shredded cabbage with some finely chopped onion, adding in a tbsp of soy sauce until cooked through - around 5 minutes in total. 

Cut the sausages into thirds. Place 2-3 into each well of a muffin tin (depending on size of muffin space). Spray with a little oil. Put in the oven (220C/GM6) for around 20 minutes or until they look cooked.

Make a batter as you usually would for a Yorkshire pudding mix (3 eggs, 150ml plain flour, 150ml milk, whisking well). Pour the batter over the sausages and add one sprig of rosemary into each hole.

Return to the oven for 15 mins until the batter is risen into wonderful Yorkies. Serve with mash, green beans and gravy.

Add a drizzle of olive oil to a pan and add the pork steaks. Season well with a Chinese five spice mix and cook on both sides until cooked through – about 6 minutes in total. Set aside.

Add a little more oil to the pan and introduce a large, sliced, red onion. Next add 2 apples, cored and cut into eighths. Combine and cook gently for a few minutes. The next ingredients to go in are: 2 tbsp of redcurrant jelly, 1 tbsp of red or cider vinegar and 200ml chicken stock. Simmer until it is a silky sauce and the apples are cooked through.

Return the pork steaks to the pan, glaze each one and serve with plenty of the sauce. This works well with baked potatoes or mash. Enjoy!

[image: BBCGoodFood.com]

Add 330ml dry cider to a pan and add 2 star anise or a tsp of Chinese five spice. Reduce over a high heat until roughly half remains (around 10 mins). Add 35g brown sugar, 1 tbsp of wholegrain or French mustard and a good pinch of salt. Stir together and simmer for 5 mins. Brush over your bacon or pork chops and cook for a few minutes each side until done. You can grill or pan fry, using as much of the glaze as you prefer. 

[photo credit: allrecipes.com]

Who doesn't like chips? They are a winner every time and these air fryer versions are a great option.

Cut your potatoes into chip shaped batons (however you prefer them). Rinse and pat dry. Next toss them in sunflower or olive oil and a good pinch of mixed herbs so they are evenly coated. You could substitute the herbs for a light spice mix or a simple dusting of paprika. Depending on the size of your air fryer you might need to cook them in batches for approx 20 -25 mins. Test them and continue to airfry until you feel they are crispy enough.

You can also make them with the skin on for extra texture and goodness, just make sure you scrub them well before cutting. An alternative way to cook them is to parboil your potatoes before cutting into chips and then you'll need less time air frying. Enjoy!

Preheat the oven to 220C/gas mark 7. Rub the skin of the chicken with plenty of butter and sprinkle over some paprika (1-2 tsp). Place a bunch of sage and some sprigs of rosemary along with 4 cloves of garlic and a sliced lemon on a roasting tray and lay the chicken on top. Roast for 45-50 minutes or until the juices run clear. Feel free to baste the chicken during this time. Whilst the chicken is cooking, prep your veggies by chopping carrots, slicing leeks and cutting potatoes into quarters. Add these all to a bowl, toss in olive oil (1-2 tbsp) and season. Add the potatoes to the chicken pan and put the rest (along with any other veggies you like such as parsnips) on a separate tray. The potatoes can roast in the chicken tray until the chicken is ready. The veggies will need around 20 minutes. When the chicken is cooked, remove from the oven and set aside to rest. Add the vegetables to the chicken tray juices with the potatoes and mix well into the herby, buttery mix. Cook for a further 10 minutes. Serve by transferring all of the vegetables and potatoes to a serving plate and adding the chicken on top. Pour all the juices over and top with a flourish of any fresh chopped herbs.

​

[Credit Cookedandloved.com]

Home-made coleslaw is head and shoulders above anything you can buy in the shops. It's a good staple to make and keep in your fridge as it lasts for a few days and goes with so many things - salads, burgers, sandwiches, steak and much more. Simply shred some base vegetables into a large bowl - we use red and white cabbage, carrots and anything else we have in such as celery. For the dressing mix 1 cup of good mayonnaise with 1/4 cup of sour cream (and scale up if you want a larger quantity). Add 1-2 tsp of English mustard, 2tbsp of fresh lime juice, 1.5 tbsp of sugar and season well. You can experiment with the seasonings until you have the right balance for your palate. Cover and chill in the fridge and serve when you need it!

There are so many things you can do with a chicken breast and some delicious pesto (red or green, home made or jar - both are fine). A recipe that works for all occasions is a chicken fillet pocket filled with pesto and spinach. Simply slice the chicken breast horizontally, but not all the way through, to make a pocket, spoon in some pesto and chopped fresh spinach. Season, wrap in foil and cook in the oven for around 20 minutes or until cooked all the way through. You can experiment with the fillings and use things like cream cheese, pine nuts, sun-dried tomatoes and feta. Serve with a fresh salad and new potatoes.

Cut 2 medium size courgettes into 1/2 inch rounds and add to a large bowl. Toss with a tsp of garlic powder, 2 tbsp olive oil and season generously. You can add paprika or other favouring if you wish. Mix well and then transfer to a baking sheet, arrange so they are flat. Cover with grated parmesan (as much as you prefer but don't overdo it as it'll overpower the courgette). Bake in a hot oven, gas mark 8 or 230 degrees, for 7-10 mins or until the courgette is slightly crispy and the cheese has melted. You can finish under the grill for extra crispiness if you like them crunchy!

Peel and boil 6 medium size potatoes, drain and then cut them into bite-size chunks (note - boil until tender but not completely cooked). Set aside. In a frying pan, warm some extra virgin olive oil, add 2 chopped garlic cloves, 1 tsp red pepper flakes and 2 tsp of coriander seeds. Add in 2 tsp of turmeric powder and the juice of 1 lime. Mix together and add the potatoes and cover with the mixture. Add in a handful of chopped parsley and another of coriander and dill. Cook on a medium heat for a few minutes and then serve. These are perfect with any of our cuts of lamb or grillsticks - perfect for a barbecue accompaniment too. You can adjust the heat with the amount of chilli flakes you include.

​

Photo and recipe courtesy of themediterraneandish.com

If you're bored of the same old dinner accompaniments, try this delicious crowd pleaser. Prick some good quality baking potatoes, rub all over with olive oil, season the skins with salt and pepper and pop in a medium heat oven - around gas mark 6/200C. They should take approx 1 hour 15 mins until the skins are crispy and potato is soft. Whilst the potatoes are cooking, fry off a finely chopped large onion and small pieces of bacon (1-2 slices per potato). Next, slit the potatoes lengthways and scoop out the potato - keep the skins! Add the potato to a mixing bowl. Mash the potato with butter and a couple of tablespoons of double cream. Add the onion and bacon together with a good mix of cheese - whatever you like from cheddar to gruyere. Throw in some chopped parsley, mix well and then scoop the potato back into the skins. Top with a little more cheese and parsley and return to the oven for 10 minutes. We promise it'll be a winner! It works beautifully with our spatchcock chicken and salad and is a great recipe all the year round. 

Add steak strips to a pre-heated pan with a knob of butter. Fry quickly until brown but not all the way through. Set aside. Using the same pan, add another knob of butter and throw in a large chopped onion and cook gently until caramelised. Set aside with the steak. Slice some chestnut mushrooms and add to the pan, cooking gently until cooked through. Add 2 tbsp brandy and reduce down. Add 200ml soured cream, 1 tbsp of mustard (English or Dijon), 150ml of good beef stock. Combine it all, add the plate of steak and onions (juices and all), and continue to simmer until the liquid has reduced into a sauce consistency. Serve with fluffy rice or pasta and scatter some parsley over the top to garnish.

A hearty and comforting one-pot pie... Cut 1.5kg stewing beef into 2cm chunks and brown in batches in a large pot with olive oil. Remove beef from the pot then chop and add 2 onions, 4 celery sticks and 2 carrots - heating until softened. Mince 4 bulbs of garlic and add to pot with a sprig of fresh garlic, heating until fragrant. Stir in 2 tbsp flour and add beef back into the pot. Make a sauce by adding 400g chopped tomatoes, 470ml beef stock, 2 tsp mustard and 1 tsp sugar to the pot. Give it all a big stir, season with salt and pepper and cover simmering for 90 minutes until the beef is soft. Remove lid and simmer for 30 more minutes until the sauce is nice and thick. Preheat oven to gas mark 4/180. Transfer stew to a deep casserole dish and top with a sheet of puff pastry, crimp the edges and create 2 slits for the steam to escape. Brush with beaten egg for a deep golden crust and then heat in oven for 25 minutes until the pastry is puffed-up and lightly browned. Serve with lots of fresh green veggies.

Combine 5 tbsp ketchup with 1 tbsp each of white wine vinegar, honey, Worcestershire sauce and smoked paprika. Add1/2 tsp cayenne pepper. Preheat oven to gas mark 4/180 and brush 1 tbsp of the mixture over 4 bacon chops. While the chops are sitting in the sauce, cook the beans. Heat some olive oil in a saucepan, chop 1 onion, 1 carrot, a stick of celery and 2 minced cloves of garlic. Add to pan, heating until softened. Mix 2 x 400g tins of cannellini beans into the pan with 300ml passata, 2 tsp chopped thyme and all but 1 tbsp of the BBBQ sauce. Season with salt and pepper, then cover and simmer for 30 minutes. Grill the chops for 3-4 minutes each side and glaze with the remaining sauce for the last minute. Serve-up chops with the BBQ beans for a comforting supper or add some spicy wedges to make a filling family dinner.

Neatly slice off the stalk end of large beefy tomatoes. Scoop out the insides and chop (the insides) roughly. Add half to a bowl and mix in with some cooked basmati rice. Discard the rest of the tomato mixture. Cook 400g mince and 1 small, finely diced onion in a pan until brown. Stir in the rice mixture along with some very finely chopped mushrooms and spinach. Season well and add in any additional spices you fancy at this stage. Fill the empty tomatoes with the mixture and add the lids. Place in a baking dish, drizzle with olive oil and bake on gas mark 5/170, covered, for 10 minutes. Remove lid and bake for a further 5 minutes. Serve with some crunchy, warm bread as a starter or increase the portions for a more substantial meal. You can vary this with to include cheese, herbs or garlic and it works just as well in a scooped out pepper.

Add butter and oil to a non stick pan over a medium heat and add in a medium chopped onion and new potatoes, cut into 4 even pieces or slices (so they cook at the same time). Lower heat, cover in the fat and leave to cook through. Once they start to feel softer (around 6-8 minutes), turn the heat back up to allow them to brown. Move the potatoes to one side of the pan and add in your bacon chops. Cook on both sides for approx 5 mins or until cooked through. Season with a little black pepper and serve the bacon, onion and fried potatoes with a handful of greens such as broccoli or green beans. For an extra flourish you also add a poached egg on top of the bacon chop.

This will keep in an airtight container for a few days in the fridge and goes well with so many things - essential for barbecues! Make the dressing by mixing half a cup of mayo with a tsp of mustard, 4 tsp apple cider vinegar, 2 tbsp caster sugar, a pinch of ground cumin and a few twists of black pepper. Slice, as finely as you can, raw white and red cabbage. Grate in 1 large or 2 medium carrots. Combine it all together with the dressing. If you prefer you can add in some finely sliced onion but it is lovely without. Add in some chopped green chillies if you want to turn up the heat.

This easy Asian-inspired marinade will elevate your pork steaks to another level.

Combine 4 tbsp soy sauce (Tamari for gluten free), 1 inch peeled and grated fresh ginger, chopped clove of garlic and a teaspoon of sesame oil with 4 tbsp sweet chilli sauce in a bowl and squeeze in ½ the juice of a fresh lime.

Marinade your pork steaks in the mixture for at least 20 minutes (for a deeper flavour cover in the fridge for up to 24 hours).

Once cooked use the rest of the lime to garnish and sprinkle steaks with black sesame seeds.

This marinade works just as well with salmon, chicken and other meat choices.

A fresh Korean spin on traditional burgers with spicy gochujang chilli mayo, kimchi and a fried egg. Kimchi is a traditional Korean dish of fermented and salted vegetables.

Prepare the gochujang mayo with 8 tbsp mayo, 4 tbsp gochujang chilli paste and a dash of honey.

Brush burger patties with bbq sauce and cook in an oiled heavy-bottom frying pan for 6-8 mins until patties are browned. While patties are cooking, heat oil in separate frying pan and fry eggs until whites are crispy but yolk is still runny.

Assemble your gourmet burgers by dividing mayo between toasted burger buns, add burgers and top with generous helping of kimchi and a fried egg.

​

Enjoy delicately with a knife and fork or bravely without.

​

[Photo credit: Delicious Magazine]

Add some wedged potato shapes and wedged onions into a roasting tin and drizzle well with oil. Bake at 180/gas mark 6 for around 30 minutes. Brown your mince in a pan and add 400g tin of chopped tomatoes and 150ml water. Reduce heat to a slow simmer and add 4-5 tsp harissa paste and leave for 15-20 mins. Add the beef mixture to the potato and onion roasting tin. Sprinkle with some crumbled feta cheese and herbs and grill for 5 mins. Lovely with crusty or garlic bread.

[Photo source: courtesy of Delicious Magazine]

Such a comforting, autumnal dish - also ideal as a festive accompaniment! Pre-heat the oven to 220/200 or gas mark 7. Soften two diced onions in a pan, add 3 crushed garlic cloves, a tsp of oregano, a tsp of rosemary and half a tsp of chilli flakes. Cool in a dish and mix and mix well with the sausage meat. Roast a selection of peppers until charred and leave to cool.

​

Roll out a block of puff pastry (buy it, it's so much easier!) into a rectangle shape and lay onto a baking tray (line with greaseproof paper). Chop the peppers roughly and lay on top of the pastry, down the centre third. Add the sausage meat above and scatter a few final peppers on top. Score the outer thirds of the pastry in diagonal lines and fold them alternately over the sausage and pepper mound to create a plaited look. Neaten the ends and brush with a beaten egg. Season and bake for 45 minutes or until golden brown.

​

Serve hot or cold, as a lunch, dinner or side dish - it's just lovely! [Photo credit: Sainsburys Magazine]

Instead of a traditional burger in a bun, why not serve them up in a delicious mushroom gravy with some hot, fluffy mashed potato? Cook your burgers and top with your usual gravy with the addition of some caramelised onion, sliced mushrooms (use a variety of you're feeling adventurous) and a tsp of French mustard. Mix and season well to make a hearty sauce that will create a brand new twist on 'burgers for dinner'! 

This is super easy and quick and adds a new dimension to your burger!

Simply combine 3 tbsp of mayo with 2 tbsp of ketchup and 1 tbsp of American mustard.

Add some really finely chopped gherkins (you can use pickles if you prefer).

Once it’s all mixed well, it’s good to go! This is great with hot dogs too.

Boil the pasta of your choice until al dente, drain and set aside. Heat some sliced mushrooms and slices of bacon and cook through until the mushrooms are soft and the bacon is nicely cooked through. Remove from the pan and add a generous knob of butter. Add 4 tbsp of flour to the pan. Stir continuously. Add 330ml of milk to the mixture and stir hard. Keep stirring until any lumps break down and the consistency is smooth. Season with salt and pepper, a pinch of ground nutmeg and a generous dollop of mustard. Add in the mushrooms and bacon. Fold in some spinach and finally add the pasta, mixing gently until the sauce is covering all the ingredients. Transfer to a baking dish, cover with breadcrumbs and cheese and bake for a further 20 minutes. Perfect with runner beans or salad.

The trick to this is to use plain Greek yoghurt which retains the creaminess of a traditional coleslaw. Whisk together 2 tbsp of apple cider vinegar, 1 tbsp Dijon mustard, 2 tsp honey, 3 tbsp Greek yoghurt and some seasoning. In a separate large bowl mix some finely shredded white and red cabbage, carrots and plenty of fresh chopped herbs. Onions are optional but we’d use red or spring onions. Combine well with the dressing and add more seasoning if needed.

Place your joint in a large pan and cover with cold water. Add a cinnamon stick, bay leaves, peeled and quartered onion and a handful of cloves and bring to the boil. Turn the heat down, cover and simmer for around 90 mins (15 mins per 450g). Skim any rising residue from the surface of the water during the cooking process. Top up if the water level drop. After 90 mins, drain away the water. Place the cooked ham in a foil lined roasting tray, remove any skin and score the fat every 1cm in two directions to create a diamond pattern. Push a clove into the cross of each diamond. Make the glaze by whisking up 150ml maple syrup with 100ml honey and 1 tbsp English mustard. Brush half of this mixture over the joint. Roast for 10 mins at 200 degrees and then brush over the remaining glaze mixture. Return to the oven until it's golden - around 15-20 mins. Rest and serve. Perfect as a traditional joint or served cold with salad and new potatoes.

The secret with making the ultimate 'anything' is taking its classic ingredients and making sure they are the absolute best versions. So for this burger we advocate for our burgers of course together with the freshest of buns - these must be slightly grilled or fried just on the insides so they don't go soggy when you fill them. Then you use the best bacon (ours of course!) cooked extra, extra crispy so it crumbles and top with your favourite cheese - melt this under the grill. Add a heap of glistening, slow cooked caramelised onions and some slices of beef tomato and lettuce. Create this and add the whole combo again as a second layer if you're feeling bold (or very hungry!). 

In a frying pan, add a diced onion, 2 cloves of crushed garlic, Italian seasoning (oregano is great if you don't have a mix) and salt and pepper. When it is softened, add sliced cooked sausages (2-3 per person is usually about right) and mix together. Add some gnocchi, packet or home-made, a tin of chopped tomatoes, 2-3 handfuls of spinach and a good, generous swirl of cream around the pan. After around 10 minutes, the gnocchi will be cooked and the spinach nicely wilted. Add a handful of mozzarella cheese to up the creaminess and serve with some fresh basil. A complete meal for the family, done! Kale is a good alternative to spinach if you prefer or leave out altogether and serve with a pile of garlicky green beans.

This is a real favourite and so easy! Set your pasta to cook separately whilst you make the rest of this dish.

Add a diced onion to a frying pan and cook gently in a little butter and oil mix until softened. Add in some finely sliced chicken and keep turning as it cooks through. Season well with plenty of tarragon, a little salt and pepper and add in a couple of crushed garlic cloves. It doesn't take long to cook so when it's 2-3 minutes off being ready, add in some sliced broccoli, sliced mushrooms (any sort work) and swirl in some cream. Bring back up to heat and mix together well. Serve with the drained pasta and a sprinkling of fresh tarragon to finish. You may need to add a little more seasoning to taste. Lovely with garlic bread.

Let the steaks come to room temperature before seasoning well with a light flour, salt and pepper mix. Sear well on one side until browned, then flip the steak over and cover the pan with a lid. This cooks it through and allows it stay nice and juicy. When cooked through, remove and allow to rest. Now is the time to add a slug of apple cider vinegar and a teaspoon of honey to the pan. Reduce down and add a knob of butter to make a lovely jus to pour over the steaks as you serve them. You could also slice the steaks and return them to the pan to coat them before serving.

For these, think lasagne flavour and you won't go far wrong. Crate a lovely Italian mince mixture by frying the mince, adding chopped onion, crushed garlic cloves and some Italian herbs. You can add the tomato flavour by adding chopped tinned tomatoes or a tomato sauce - your call. Spoon the mixture into individual sized pots and cover with a topping of macaroni cheese. Use ready made pasta and cheese sauce or you can make your own. Add a handful of panko breadcrumbs and a sprinkle of parmesan cheese to each bowl and oven bake for 20 minutes. Serve with salad or green beans.

Place the meatballs in a baking dish and add sliced red onion. Drizzle with olive oil and roast for 8-10 minutes at gas mark 7/200C. Add 250g of cooked, sliced beetroot and a 400g tin of chickpeas (don't forget to drain and rinse thoroughly). Roast for a further 12 minutes. Then create a zingy dressing by combining a handful of chopped mint leaves, a tub of natural yoghurt, a little horseradish sauce (to taste) and spoon over the meatballs. Serve inside large, warmed pitta bread with optional salad, meatballs sliced if you prefer. You can also serve these on taco wraps, rice or couscous.

This is quick to prepare but needs a few hours to cook slowly. Cube and lightly flour the beef, frying gently all over to seal it. You can add a teaspoon of mustard powder and seasoning to the flour mix if you like. Place the meat in a casserole dish. Then fry off some chopped onions, carrots and celery for a few minutes and add those to the dish and mix with the meat. Pour over a mix of Guinness (500ml) and good beef stock (250 ml). Add 2 tbsp of redcurrant jelly, 2 bay leaves, mix well and cover. Cook for 2.5 hours on a low heat (around gas mark 3). Remove and allow to cool, removing the bay leaves at this stage. Stir in some herbs of your choice before topping with puff pastry or adding to a pastry lined pie dish. When you are ready to eat, make a small slit in the pastry lid and heat through for around 30 minutes or until golden brown (at around gas mark 7). Serve with some lovely potatoes and additional veg if required.

Slice the chicken breasts in half horizontally and dip into a beaten egg with plenty of seasoning. You can add some crushed garlic to the egg mixture if you fancy. Cover the chicken breasts in grated parmesan. Pan fry on a med-high heat for just a few minutes each side (as you've sliced them in half they won't take very long). Don't overcook them, remove when the parmesan is golden brown. The cheese starts to stick to the chicken as it heats so don't be tempted to prod, poke and push around - just leave both ides to cook for around 3-4 mins each and add more parmesan on turning. Serve on a bed of melt in your mouth mediterranean veggies with rice or pasta ribbons with spirals of courgette.

Your oven needs to be set at gas mark 5 and you will need a lined loaf tin (baking parchment or greaseproof paper). Mix 2 tbsp of breadcrumbs and 2 tbsp of grated parmesan in a bowl. In a second bowl, add 500g minced beef, 1 finely chopped onion, a handful of chopped pancetta, 1 chopped/pressed garlic clove, 1 beaten egg and 1 tsp of tomato puree - mix together really well. Press the mixture into  your loaf tin and top with the crunchy breadcrumb and cheese mixture. Bake for 45 minutes until the top is golden. Slice and serve with a selection of green veggies, an optional tomato sauce or some buttery mash. Perfect winter comfort food!

This is really easy to make and is a lovely, versatile accompaniment to our delicious burgers (and other meat of course). Heat 225ml cider vinegar, 125g caster sugar and 1 tsp salt in a pan. Add 3 tbsp of water to 3 tbsp cornflower to make a paste and whisk into the vinegar mix, adding water if necessary. Add half a peeled, diced and deseeded cucumber, 2 red chillies (deseeded and diced) and a small finely diced red onion. Simmer for a few minutes until thickened. 

Then add a large tin of sweetcorn (frozen or fresh is equally good of course) and decant into jars. Leave it for at least a week before eating. You can store this in the cupboard for a few months but place in the fridge after opening. 

A good tomato sauce is the basis for lots of dishes so mastering this will be a worthwhile investment of time! Heat 3 tbsp of top quality olive oil in a large saucepan, add 2-3 thinly sliced red onions and cook over a low heat until softened. After about 30 minutes, add in 2 large cloves of garlic, finely chopped and 2kg of peeled plum tomatoes. If you are not using chopped tomatoes, break them up in the pan. You can also add some fresh tomatoes if you prefer. Season with salt and pepper and cook on a low heat, stirring occasionally for around 1.5 hours. You'll know it's ready when it is thick and dark red. Finish with any herbs you like, depending on its final use. For meatballs and spaghetti we recommend oregano or an Italian herb mix.

These couldn't be easier, they just take a long time for the best results. Put them in a high sided baking tray, rub over with oil and seasoning and cook them really low for 2-3 hours, longer if you like. Make up a rub with oil, more seasoning, some crushed garlic and 1-2 fresh chillis (red and green looks great) with the seeds in or out depending on your heat tolerance! After the first cooking session, add this to the meat side of the ribs and return to the oven until the pork is cooked through and the meat falls off the bone easily when you try with a fork - it probably won't need more than 45mins. Some recommend deep frying the ribs at the end of this process so they're crispy - it's all down to your personal choice - personally I just want to get on with eating them!

Peel and cut 2 large sweet potatoes into chip shapes. Toss in a bowl with a slug of olive oil (Just Oil's roasting oil is good), a tablespoon of finely chopped rosemary (leave out the woody stalks), a sprinkle of salt, pepper and (if you have it) some garlic salt. Bake in the oven at 220 degrees or gas mark 7 for about half an hour until they are crispy and delicious! Depending on your oven and the size of the chips you may need to cook them for slightly longer.

Brown your pork chops in a large frying pan and transfer to a slow cooker. Layer on top sliced onion, sliced or chopped red pepper and mushrooms. Make a sauce by combining 1 tin of chopped tomatoes, 1 tbsp of brown sugar and 1 tbsp of balsamic vinegar, 2 teaspoons of Worcestershire sauce and pour over the vegetables and pork. Season well with salt and pepper and leave to cook for the day (6-8 hours) until completely tender. Serve with pasta ribbons or rice.

Combine freshly washed spinach with any of the following ingredients to make a delicious salad that is perfect on its own or with juicy burgers as an alternative to more carb-heavy sides:

​

Spinach plus chopped walnuts, slices of apple, cubes of feta cheese, a sprinkling of pomegranate and a simple balsamic dressing.

This is almost easy! Toast a muffin so it's pretty well done and leave to cool so it doesn't go soggy! Poach an egg (don't forget we have farm fresh, free-range eggs), fry off the delicious bacon chops (or our sliced bacon) so the edges are nice and crispy, layer them on top of the buttered muffin and drizzle on Hollandaise sauce - THAT is the only thing you have to think about. You can, of course, buy a perfectly good fresh Hollandaise from a supermarket or you can make your own from scratch. Top with some fresh chives and serve!

Soften half a red pepper and whole onion (both chopped) in a tbsp oil in a medium hot pan. After 3-4 minutes, add 2 cups of rice and coat it in the oil, onions and peppers. Add some crushed garlic at this stage. Stir in 2 cups of delicious chicken broth, 1 cup of passata, the juice of half a lemon, 1 tsp of chilli powder, 1 tsp oregano and a tiny pinch of cumin. Season well. Bring to the boil, reduce to simmer, cover and leave until all liquid has been absorbed. Remove from the heat and fluff with a fork. Taste and season further if required. This is perfect with our spatchcock chicken.

Roast 2 tbsp of cumin seeds and 1 tbsp of coriander seeds in a dry frying pan, then grind in a pestle and mortar. Melt 50g butter with 2 chopped onions, 6 cloves and 4 whole peppercorns. Cook until the onion is well browned. Add in a tbsp of the first mixture and 1 tbsp of garam masala with 1 tsp of turmeric and mix together over the heat. Add a large tin of chopped tomatoes, crush 5 cloves of garlic and finely diced/minced ginger (about 1 inch) and add to the pan with 2 chopped chillis. Cook together for about 10 minutes. Add minced lamb and break up into the mixture. Add a cup or two of frozen peas. Cover and leave to simmer for 45 minutes until ready. Adjust seasoning and spices as preferred. Just serve with some simple white rice.

Make a traditional lasagne but replace the meat sauce with a mix of our beautiful meatballs in a tomato sauce. Start with a layer of tomato sauce, cover with a lasagne sheet, then another layer of tomato sauce, with meatballs and a generous layer of grated cheese. Repeat for another layer and finish with a final layer of pasta, cheese and a sprinkling of breadcrumbs for a crunchy topping,