Homemade Steak Pie

Serves 6-8
1.8 kg Diced shoulder steak or similar
6 good quality link sausages cut in to chunks
1 onion finely diced
2 carrots grated
2 cloves garlic crushed
1 tbsp Plain flour
1 tsp tomato paste
2 tbsp vegetable oil
1 tbsp brown sauce
1 tsp Worcestershire sauce
Splash Tabasco
1 bay leaf
400ml Guiness or heavy
Approx 1.3 ltr Beef stock
Salt to taste
Good pinch ground white pepper
Puff pastry
1 egg yolk mixed with a splash of milk
In a large heavy based pot heat some of the oil until very hot then add the meat and brown it, you may need to do this in batches depending on the size of your pot, remove the

Beef, Avocado, Blue Cheese Burrito

Serves  4
2 steaks each weighing about 225g, fat trimmed and cut in to strips
3 tbsp olive oil
1 tbsp Cajun spice
1 clove garlic crushed
1 red pepper cut in to thin slices
½ red onion peeled and cut in to thin slices
1 avocado peeled, stoned and cut in to slices
100g dolcelatte blue cheese crumbled
2 tbsp of pine nuts
4 flour tortillas
4 tbsp salsa (see panel)
2 tbsp fresh chopped coriander
Small tub of crème fraiche
100g grated mozzarella
Salt
Place the Cajun spice, garlic and 2 tbsp of the oil in a bowl and mix well, now add the strips of beef and mix until all the beef is well

Spiced Lamb Shanks

Serves 6
6 lamb shanks
2 tbsp plain flour well seasoned with salt
2 onions peeled and chopped
4 cloves garlic peeled
1 stick celery chopped
3 cm root ginger peeled
1 red chilli
1 green chilli
1 tbsp tomato puree
1 tbsp curry powder
1 tsp ground cumin
1 tsp ground coriander
½ tsp cinnamon
1 tbsp crushed dried chillies
½ tsp nutmeg
75ml dry sherry
1 tsp caster sugar
Light chicken or vegetable stock, enough to cover
60ml natural yoghurt
120g red lentils
3 tbsp fresh chopped coriander
Roughly 1 tsp salt
4 tbsp vegetable oil

Toss the lamb shanks in the seasoned flour and dust off the excess.
Heat most of the oil in a large pan or ovenproof casserole dish, brown the

BUTTERFLIED, MARINATED LEG OF LAMB WITH RATATOUILLE AND GARLIC AND HERB ROAST POTATOES

Serves 6 with leftovers
For the lamb
1 x 3kg  boned and butterflied leg of lamb
5 preserved anchovies from a tin or jar cut in half
3 cloves garlic crushed
1 tsp fresh thyme leaves
1 tsp  fresh squeezed lemon juice
½ tsp smoked paprika
5 tbsp olive oil
Salt and pepper
For the marinade mix together in a bowl 3tbsp olive oil, thyme leaves, paprika, lemon juice, half the garlic .
Make 5 slits about 1 cm deep on each side of the lamb (10 total) and push in ½ an anchovy and a bit of the remaining garlic, repeat for all 10 slits. Rub the marinade mix all over

Quick Pork and Chorizo Casserole

Serves 6
900g pork fillet cut in to 1 ½ – 2cm dice
350g raw chorizo cut in to thick slices
1 red pepper diced
1 yellow pepper diced
1 onion finely chopped
8 slices bacon diced
4 cloves garlic crushed
1 ½ x 400g tins chopped tomatoes
200ml  dry white wine
1 tbsp fresh thyme leaves
1 bay leave
2tsp smoke paprika
1 tsp caster sugar
Salt and pepper to taste
1 tbsp chopped fresh parsley
6  tbsp olive oil

In a bowl mix together 2 tbsp of olive oil with half the garlic, half the paprika and half the thyme leaves, mix the pork through, cover and place in the fridge to marinade for between 4

My Italian Style Chicken

Serves 4
4 chicken breasts cut and flattened in to 8 escalopes
2 tbsp pesto
4 slices parma ham
8 thin slices of tallegio cheese
Salt and pepper
3 eggs  beaten
75g plain flour seasoned with salt and pepper
100g breadcrumbs ( seasoned with a pinch of chilli optional)
3 tbsp olive oil
25g butter
Lay out your 8 chicken escalopes and season lightly on both sides with salt and pepper, spread all 8 pieces of chicken on 1 side with the pesto, then on 4 pieces of the chicken lay a slice of parma ham and 2 slices of cheese, leaving a little gap around the edge. Place the remaining 4

Marinated Slow Roast Shoulder of Pork

Serves 4-6 with leftovers

Specially selected pork shoulder weighing about 3.5kg (this will give leftovers for recipe in panel)
1 tsp fennel seeds
1tsp coriander seeds
1 tsp smoked paprika
1 tsp fresh thyme leaves
Zest 1 lemon finely chopped
3 cloves garlic crushed
1 tsp sea salt
½ tsp caster sugar
Pinch freshly ground pepper
3 tbsp olive oil
2 tsp white wine vinegar
Large glass dry white wine
Score the skin of the pork with a very sharp knife at 1cm intervals being careful not to cut right in to the meat.
Grind the fennel seeds and coriander seeds in a pestle and mortar and then add all the other ingredients, except the white

Funky Homemade Sausage Rolls

Makes 12

2 packs of croissant dough (if they are 6 to a pack)

12 good quality sausages of your choice

Ketchup, bbq sauce, mustard, brown sauce, horseradish, choose to your taste

2 egg yolks lightly seasoned and beaten

Cook your sausages as you would normally but for about 5 minutes less so they are just undercooked, drain off any excess fat, brush generously with whatever sauce or mustard etc you have chosen and allow to cool. Lay the croissant doughs out individually then wrap each one around a sausage starting at one end of the sausage and working down. Place on a greaseproof tray and

Bacon, Pea and Goats Cheese Frittata

Serves 8

10 eggs

2 tbsp double cream

150g goats cheese crumbled

150g bacon cooked and sliced

100g frozen peas defrosted

1 bunch spring onions finely sliced

1 tbsp fresh mint chopped

Salt and pepper

2 tbsp olive oil

Whisk together the eggs and cream in a bowl and season with salt and pepper, add a bit more salt than you think it will need as eggs generally take a bit more salt. Add the goats cheese, peas, bacon, spring onions and mint to the bowl with the eggs and mix lightly. Heat the oil in a large pan (that is suitable to go in the oven) and add the mixture

Harissa and Yoghurt Chicken

Serves 8
A selection of chicken pieces, breasts, wings, thighs, drumsticks, about 12 pieces
2 tbsp harissa
6 tbsp natural yoghurt
1 tbsp honey
Juice and zest of 2 limes
Large handful fresh coriander
Large handful fresh mint
Large handful fresh parsley
½ white onion chopped
Salt and pepper
In a food processor or with a stick blender blitz together the coriander, parsley, mint, some salt and pepper and the onion until smooth then mix with the yoghurt, harissa and lime juice and zest and mix well. Place the marinade in a bowl with the chicken pieces, rubbing in well then cover with cling film and place in the fridge for up