Sauted Scallops and Mangetout

Ingredients
16 Prepared Scallops (with coral, the orange bit)
6 Tablespoons Vegetable Oil
12 Spring Onions (thinly sliced, diagonally)
2inch Piece Fresh Ginger (thinly chopped)
350g Mangetout (topped and tailed)
2 Cloves Garlic (crushed)
2 Tablespoons Sesame Oil
4 Tablespoons Soy Sauce
1 Teaspoon Caster Sugar
Pepper
Spring Onion to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Wok
1 Spatula
1 Mixing Bowl
1 Cereal Bowl (for the corals)

The Good Bit

1. To prepare the scallops, with the flat of the scallop in your hand and the rounded shell pointing upwards, insert a strong knife between the shells and twist, remove the flat greyish fringe, leaving the white flesh and orange coral, then remove the black digestive cord from the side of the flesh. Now detach the white flesh and cut away the coral and reserve.
   
2. In your wok heat 4 tablespoons of oil and add the spring onion and ginger and stir fry for for a few seconds, then drop in the mangetout and garlic and stir fry for 2-3 minutes, then remove this from the pan and set aside.
3. Pour the rest of the oil in the wok along with the sesame oil and drop in the scallops, stir fry for 3 minutes before adding the mangetout mixture, corals, soy sauce and sugar, turn the heat up to high now and give this mixture a blast for 2 minutes stirring well to makes sure all the ingredients are combined and piping hot. Season with pepper only and serve with a sprinkling of spring onion over the top.
   

Serves 4

Thai Crab Curry

Ingredients
2 Tablespoons Thai Red Curry Paste
6 Tablespoons Coconut Milk
12 Crab Claws
2 Tablespoons Sugar
65g Canned Bamboo Shoots (drained)
150ml Thai Fish Stock (vegetable or chicken will do just as well)
1 Lime Leaf (if you can get hold of one)
1 Teaspoon Salt
A Splash of Oil
1/2 a Red Chilli (de seeded and finely sliced) and Coriander Leaves (roughly chopped) to garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan

The Good Bit

1. Heat the oil in your frying pan then add the paste (unless your jar/packet of paste says that no oil is required) then melt the paste for 30 seconds, next add the rest of the ingredients, bring to the boil and simmer for 10 minutes, if the curry becomes to thick just add more stock)
2. Pour out into a serving bowl and garnish with coriander leaves and slices of chilli
   

Serves 4

Prawn Curry

Ingredients
1 Onion (sliced)
2 Cloves Garlic (crushed)
500g Frozen Prawns
2 Teaspoons Ground Coriander
1/2 Teaspoon Ginger
1 Teaspoon Turmeric
1/2 Teaspoon Ground Cumin
1/2 Teaspoon Chilli Powder
2 Tablespoons Vinegar
200ml Water
250g Rice
A Good Splash of Oil
Fresh Coriander to Garnish

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3rds full with boiling salted water)
1 Frying Pan
1 Spatula
1 Garlic Press
1 Mixing Bowl
1 Spoon

The Good Bit

1. Get the rice on first, cook as described on the home page (10-15 minutes in boiling salted water) whilst that is cooking, heat the oil in the frying pan and cook the onion and garlic until just beginning to colour
2. In the mixing bowl, mix the spices together and add the vinegar until you have a smooth paste, then tip that into the onion and garlic and stir for 3 minutes, tip in the prawns and stir well so they are evenly coated.
3. Finally pour in the water and bring to the boil, simmer gently for 4-5 minutes (check the prawns are heated through, then serve with the rice.

Serves 4

Grilled Salmon with Herb Butter

Ingredients
4x175g Salmon Steaks
125g Butter
50g Butter (melted)
2 Tablespoons Fresh Mixed Herbs (like parsley, dill, chervil, fennel, chives, chopped)
1 Lemon
Salt and Pepper
Potatoes and Vegetables or Salad to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Lemon Juicer
1 Mixing Bowl
Greaseproof Paper
1 Grill Pan
1 Pastry Brush

The Good Bit

1. Mix the herbs and lemon juice in the mixing bowl along with the butter (not the melted butter) then lay on your greaseproof paper and roll into a log shape, wrap it then place in the fridge
2. place the salmon on your grill pan and brush 1 side with the melted butter, season and cook for 4-5 minutes under a pre heated medium grill, turn the salmon over and repeat the brushing and seasoning, cook for another 4-5 minutes.
3. Place a salmon fillet on each serving plate then divide the chilled butter between all four, serve with vegetables and potatoes or a salad.
   

Serves 4

Tuna with Sun-Dried Tomatoes

Ingredients
4x175g Tuna Steak (skinned)
1 Red Onion (finely chopped)
2 Cloves Garlic (Crushed)
1 Sprig Fresh Rosemary
1x125g Jar Sun-dried Tomatoes in Oil
75ml Red Wine
1 Tablespoon Capers
75g Olives (black preferably)
Handful of Fresh Parsley (chopped)
75g Flour
1 Lemon (cut into wedges to garnish)
Salt and Pepper
Olive Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Mixing Bowl
1 Large Frying Pan
1 Sauce Pan

The Good Bit

1. Heat a splash of oil in the sauce pan and cook the onion, garlic and rosemary over a low heat for about 5 minutes, Whilst that is cooking put your flour in the mixing bowl and season well, drop your tuna steaks into the flour and coat evenly all over.
2. Next fry the steaks for 4-5 minutes on each side ensuring it is nice golden colour all over then remove from the pan and keep warm in an oven (only has to be a low heat we don't want to cook the fish any more)
3. Now add the tomatoes to the onion pan, turn up the heat to high and add the wine, capers, parsley and olives, season to taste and them simmer for 2 minutes, serve the tuna with the sauce poured over and decorated with a lemon wedge.
   

Serves 4

Haddock With Soured Cream and Mushrooms

Ingredients
600g Haddock Fillets
60g Butter
8 Tablespoons Water
100g Button Mushrooms (sliced)
300ml Soured Cream
1/2 Teaspoon Paprika
Handful Fresh parsley (chopped)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Ovenproof Dish
Tin Foil
1 Medium Sauce Pan

The Good Bit

1. Pre heat your oven too 160c 325f gas 3. place the haddock in the ovenproof dish, sprinkle with salt and pepper and taking half of the bitter, dot it over the fish, cover with tin foil and place in the oven for 20 minutes.
2. In the sauce pan, melt the remaining butter and then add the mushrooms and fry for about 1 minute, add in the sour cream and paprika, heat through and season to taste.
3. drain the fish, place on a serving plate and pour over the sauce, garnish with the parsley.
   

Serves 4

Tuna Salad

Ingredients
1x400g Can Tuna (drained)
1x400g Can Cannellini Beans (drained and rinsed, mixed beans will do)
1 Clove Garlic (crushed)
1 Large Tomato (chopped)
1 Tablespoon Fresh lemon Juice
3 Tablespoons Capers
2 Tablespoons Fresh Parsley (chopped)
1 Lettuce (little gem variety)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Mixing Bowl
1 Masher
1 Wooden Spoon

The Good Bit

1. In the bowl, mash half the beans with the garlic, now stir in the tomato, capers, parsley and lemon juice with the wooden spoon. Gently crumble the tuna over the top of this mixture with a fork then stir in again, season with salt and pepper.
2. Serve a good scoop in a lettuce leaf
   

Serves 4

Thai Red Curry and Prawn Pasta

Ingredients
500g Frozen Prawns
1 Teaspoon Thai Red Curry Paste
4 Cloves Garlic (finely chopped)
2 Large Tomatoes (skinned and de seeded)
180ml White Wine
1 Lime (juiced and zested)
2 Tablespoons Fresh Coriander (roughly chopped)
180g Pasta (whatever takes your fancy, shells/bows, spaghetti
Salt and Pepper to Serve
Lime Wedges to Serve
A Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3rds full with boiling salted water)
1 Bowl
1 Large Frying Pan
1 Zester
1 Wooden Spoon

The Good Bit

1. Cover the prawns in the curry paste and leave to marinate over night in a bowl.
2. Heat the oil in the frying pan and cook the garlic until it just begins to colour, then add the tomatoes, wine zest and juice of the lime, bring this to the boil and then reduce until you have a gentle simmer, allow to simmer for about 8 minutes, then add the prawns.
   
3. Start Your pasta and cook according to packet instructions (depending on type of pasta, 8-15 minutes), when this is ready (the pasta should break easily when pushed against the side of a pan with a wooden spoon) drain the pan then tip the pasta into the frying pan and mix well, drop in the coriander, season and serve (i avoid spaghetti as it is not as easy to get out of the pan as shells/bows and twists are)
   

Serves 4

Cod and Prawn Coconut Curry

Ingredients
675g Cod Fillets (skinned)
6 Tablespoons Masala Curry Paste (green if you can find it)
200ml Coconut Milk
175g Frozen Prawns
250g Rice (cooked to serve)
Handful Fresh Coriander (roughly chopped to garnish)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan

The Good Bit

1. Heat the curry paste and coconut milk in the frying pan, leaving it to simmer for 5 minutes, stirring occasionally, in the mean time cut your cod into 4 cm chunks.
2. Put all the fish in the pan and and cook gently for 5 minutes, until the fish is tender and the prawns are warm throughout, serve with the rice and garnish with the coriander. Follow my guide on the front page for perfect rice every time, you should start your rice just before you warm up the coconut milk, that way it should be ready about the same time.
   

Serves 4

Seafood Chowder

Ingredients
1 Onion (finely chopped)
1 Clove Garlic (finely chopped)
2 Sticks Celery (sliced)
1 Large Carrot (diced)
40g Flour (preferably Wholemeal)
750ml Fish or Chicken Stock
1/2 Teaspoon Dried Oregano
Handful Fresh Parsley (roughly chopped)
2 Tablespoons Parmesan (grated)
1x120g Can Sweetcorn (drained)
250ml Milk
250g Prawns (shelled)
250g White Fish such as Haddock (chopped into bite size chunks)
250g Baby New Potatoes (or large potatoes cut to bite size chunks)
4 Bay Leaves
A Good Splash of Oil
Salt and Pepper to Season
Crème Fraiche (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan

The Good Bit

1. Heat the oil in the pan and cook the onion and garlic together until soft (3 minutes) add in the celery and carrot and cook for a further 2 minutes, then whilst stirring, drop in the flour for another minute, finally add in the stock, potatoes, oregano and bay leaves, bring to the boil and cover, lower the heat so you have a slow simmer for 15 minutes.
2. Once the 15 minutes is up add in the fish and cook until it goes opaque (3 minutes or so) stir in the milk and sweetcorn and bring back to the boil before adding the parmesan and parsley (at this stage you can add 5 Tablespoons of Crème Fraiche to make a really creamy chowder)
   

Serves 6-8

Lemon Sole with Garlic Butter and Citrus Mash

Ingredients
4x120g Lemon Sole Fillets (unskinned on 1 side)
900g Potatoes (cubed)
a Good Knob or 2 of Butter
2 Cloves Garlic (crushed)
A Handful Fresh Parsley (roughly chopped)
300ml Double Cream
2 Lemons (juiced and zested)
Salt and Pepper
Vegetables to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Large Pan Salted Boiling Water (for the potatoes)
1 Grill Pan
1 Mixing Bowl
1 Small Pan
1 Potato masher

The Good Bit

1. Cook the potatoes for 12 minutes until they are soft and tender then set aside. Get your grill up to a nice high heat, whilst that is warming mix together the butter, garlic parsley a pinch of salt and plenty of freshly ground black pepper.
2. Grill the sole for 2 minutes with the skin side facing up then turn it over, dab on a little of the herb butter and place back under the grill for another 2-3 minutes, until it is nice and golden.
3. Now heat up the cream in the small pan along with the lemon rind, drain your potatoes and give them a good mash, then beat in the zesty cream until your mash is smooth and fluffy, season and then place a good portion in the centre of each plate, place on top one of your fillets then drizzle over a little of the remaining lemon juice. Serve the vegetables to the side.
   

Serves 4

Simply Scottish Salmon

Ingredients
1/2Kg Scottish Salmon Fillet (skin on is best)
60ml Scotch Whisky
60ml Freshly Squeezed Orange Juice (for best results, or carton)
2 Tablespoons Soy Sauce
1/2 Teaspoon Ground Black Pepper
1 Clove Garlic (crushed)
3 Tablespoons Olive Oil

Equipment
1 Mixing Bowl
1 Grill Pan
1 Balloon Whisk
1 Garlic press
1 Baking Tin (large enough to hold the salmon)

The Good Bit

1. Whisk together the whisky, orange juice, soy sauce, garlic, pepper and olive oil. Place the salmon in it's container then drizzle over the marinade, cover with cling film and set aside for whilst you're out at work or over night (6-8 hours ideally)
2. Pre heat your grill to high, place the salmon skin side down on the grill pan and cook without turning over for 10-12 minutes (until the salmon flakes easily with a fork)
3. Serve with a salad (and don't go drinking the marinade!!)
   

Serves 4

Chilli Cod and Couscous

Ingredients
4 Cod Fillets (a portion each)
1 Lemon
2 Cloves Garlic (finely chopped)
1 Red Pepper (de seeded and finely diced)
175g Couscous
300ml Vegetable Stock
2 Tomatoes (finely Diced)
4 Spring/Salad Onions (chopped)
2 Tablespoons Fresh Parsley (roughly chopped)
1/4 Teaspoon Chilli Powder
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Small Bowl
1 Pastry Brush
1 Grill Pan
1 Frying Pan

The Good Bit

1. Start by getting your grill heated to a high temperature. Next cut 4 individual5mm thick slices from the lemon, then squeeze the juice from the remaining lemon into the small bowl, now lay the fillets on the grill pan skin side up and lay a slice of lemon on each, brush with a little oil and season with salt and pepper then grill for 6-8 minutes without turning.
2. Heat a splash of oil in your frying pan and cook the and pepper for 4-5 minutes until the pepper is soft, stir in the couscous and then add the hot vegetable stock, drop in the tomatoes, onion and parsley, then bring to a simmer and remove from the heat, cover and set aside.
3. Mix 2 tablespoons of oil in with the lemon juice and add the chilli powder, stir well. finally, fork up the couscous to break it up then serve onto plates topped with your fish and then drizzle over the lemon chilli sauce.
   

Serves 4

Poached Haddock

Ingredients
1 Small Onion (finely chopped)
1 Clove Garlic (finely chopped)
4x125g haddock Fillets
4 Tablespoons Fresh Orange Juice
4 Tablespoons White Wine
1 Lemon Juice (zested and juiced)
4 Tablespoons of Stock (either fish, vegetable or chicken)
Handful Fresh Parsley (roughly chopped)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan (with lid, I use a wok for the lid)
1 Slotted Spoon
1 Fish Slice

The Good Bit

1. In your frying pan bring to the boil the onion, garlic, orange juice, wine, lemon juice and zest and simmer for about 5 minutes, until the liquid is reduced by about half, then add in the stock and bring back to the boil.
2. Slowly and carefully place in the fillets then reduce the heat until you have a gentle simmer, then cover and cook for 10 minutes until the fish is done (to check this, you should be able to flake the fish away easily with a fork)
3. Remove the haddock when it is done and set aside, then bring up the heat again on the frying pan and reduce the stock by about a third, then stir in the parsley and season to taste. Serve the fish and pour over the sauce.
   

Serves 4

Beef Stew With a Healthy Twist

Ingredients
500g Beef (cut into chunks)
750ml Chicken Stock
120ml White Wine
1 Carrot (halved lengthways then sliced)
1 Clove Garlic (finely chopped)
1 Stick Celery (finely sliced)
300g Baby Onions (peeled, if using shallots 1/4 them)
180g Button Mushrooms (quartered)
1 Teaspoon Dried Thyme
1 Bay Leaf
1 Teaspoon Dried Parsley
1 Tablespoon Lemon Juice
2 Tablespoons Cornflour
125g Natural Yoghurt
Knob of Butter
Splash of Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan
2 Small Frying Pans
1 Large Bowl
1 Slotted Spoon
1 Spatula

The Good Bit

1. In the pan, heat a little oil then cook the meat until it is evenly browned on all sides, add 500ml of stock, the wine, carrot, celery, thyme, garlic and bay leaf, bring to the boil and simmer for 20 minutes.
2. In the frying pan, pour in the rest of the stock and drop in the onions, cooking until all the stock has gone, then remove from the heat and set aside.
3. In the other frying pan, heat another splash of oil and drop in the knob of butter, went it is bubbling add in the mushrooms and cook until they are soft then stir in the lemon juice and remove from the heat then set that aside too.
4. With the slotted spoon, remove the meat and vegetables from the broth and place in the large bowl, remove the bay leaf and throw away, blend a the cornflour in a cup with a little of the broth then tip it back into the pan, simmer away until the broth has thickened, reduce the heat again now and stir in the yoghurt, finally add all the other ingredients and the teaspoon of parsley, heat through then serve.
   

Serves 4

Marinated Summer Steak

Ingredients
4 Tablespoons Soy Sauce
4 Tablespoons Orange Juice (freshly squeezed or from a carton)
3 Tablespoons Vegetable Oil
3 Tablespoons Wine Vinegar (rice or white)
2 Cloves Garlic (finely chopped)
1in Fresh Ginger (grated)
1 Tablespoon Dijon Mustard
500g Steak (one piece or cubes it doesn't matter)
Salad to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Frying Pan/Griddle Pan

The Good Bit

1. Mix all the ingredients together in the mixing bowl then drop in the meat and stir well to coat, leave to marinate for at least 4 hours (if you can do this in the morning before you go to work it's great) stir occasionally.
   
2. When you are ready to cook, dry fry (no oil) just the meat in the frying pan if you are using chunks or on a griddle if you have steaks (gives it that little extra charred flavour done this way) over a high heat, just seal the meat so it browns on the outside, remove from the heat and let it rest. (cook for longer if you don't want the meat pink)
   
3. Serve on a bed of lettuce, if you have used steaks, cut them with the grain into 1cm wide slices.
   

Serves 4

Beef and Pasta Bows

Ingredients
300g Pasta Bows
350g Minced Beef
1 Onion (finely chopped)
2 Cloves Garlic (finely chopped)
1 Courgette (chopped into chunks)
1 Carrot (diced)
1 Red Pepper (cored de seeded and chopped into chunks)
125g Button Mushrooms (quartered)
250ml Red Wine
1x400g Can Chopped Tomatoes
3 Tablespoons Fresh Parsley (roughly chopped)
2 Tablespoons Fresh Basil (roughly chopped)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan (2/3 rds full with boiling salted water)
1 Large Frying Pan
1 Spatula
1 Colander

The Good Bit

1. Cook the pasta according to packet instructions (usually about 10 minutes) when the pasta is just beginning to go soft, drain the in the colander and set aside.
2. In the frying pan stir fry the beef and onion until the meat is browned (about 8 minutes) then add in the rest of the vegetables and cook until they are soft and tender (about 6 minutes) then add in the red wine and cook until all the liquid has gone.
3. Add in the tomatoes (and a few chopped ones to if you want to fill the meal out a little) and simmer for 5 minutes, adjust the seasoning then add in the herbs and pasta, reheat quickly and serve.
   

Serves 4

Beef Stroganoff

Ingredients
500g Steak (cut into strips)
1 Tablespoon Margarine
3 Shallots (chopped)
250g Mushrooms (sliced)
250ml Beef Stock
1 Tablespoon Tomato Purée
1 Teaspoon Worcestershire Sauce
1 Teaspoon Mustard Powder
150g Low Fat Natural Yoghurt
A Splash of Oil
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Large Mixing Bowl
1 Fork

The Good Bit

1. Heat a dash of oil in a frying pan and cook the strips of steak until they are evenly browned all over, remove and set aside. Now melt the butter in the frying pan and add the shallots and cook until they start to soften (2 minutes or so) then add the mushrooms and cook until all the juice from the mushrooms has gone (a good 8 minutes)
2. In the mixing bowl, mix together what's left apart from the yoghurt, pour into the frying pan and add in the steak strips, bring to a simmer and leave for 12 minutes, turn down the heat to a very low setting then add in the yoghurt, stirring all the time (you may want to leave this step for a couple of minutes until the pan is cooler so you don't risk curdling the yoghurt) once the meal is warm throughout season and serve.
   

Serves 4

My Wife's Vegetable Soup

Ingredients
2 Large Carrots (chopped into chunks)
1 Large Onion (thinly chopped)
1/4 Cabbage (any cabbage will do but spring cabbage is best)
4 Sticks Celery (chopped into chunks)
1 Pepper (de seeded and chopped into chunks)
1x130g Can Sweet Corn (drained and washed)
1 Handful Frozen Peas
1x400g Chopped tomatoes
1 Beef Stock Cube
2 vegetable Stock Cubes
1 Chicken Stock Cube
3/4 of a Pint of Water
Salt and pepper to Season

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Pan

The Good Bit

1. Add all the vegetables to the pan, pour in the water, then add the canned and frozen produce, finally stir in all the stock cubes.
2. Bring to the boil slowly, cover and cook for 15 minutes, you can cook for longer if your vegetables are very chunky as they need to be soft and tender. Season with salt and pepper then serve with a freshly baked baguette.

Serves 4

Spicey Peppered Steak

Ingredients
1 Tablespoon Peppercorns (freshly crushed)
3 Tablespoons Vegetable Oil
500g Steak (cut into thin strips)
1 Red Pepper (cored, de seeded and cut into thin strips)
2 Red chillies (de seeded and finely chopped, leave seeded for extra heat)
1in Ginger (cut into matchstick size strips)
2 Cloves Garlic (crushed)
2 Tablespoons Cornflour
4 Tablespoons Water
3 tablespoons Soy Sauce
2 Teaspoons Dark Soft Brown Sugar

Equipment
1 SHARP Knife
1 Chopping Board
1 Wok
1 Garlic Press
1 Mixing Bowl
1 Spatula
1 Bowl

The Good Bit

1. Mix the cornflour and water into a smooth paste then add the soy sauce and sugar and set aside. With the oil in the wok add the beef and crushed peppercorns and stir fry rapidly for 4 minutes a until the meat is evenly browned.
2. Tip the meat along with its juices into the spare bowl, then turn down the heat and stir fry the rest of the ingredients together taking care not to brown them, just get them soft (use a low heat if you are not comfortable doing this without browning the vegetables)
3. Add the beef and its juices back to the wok and mix well then give the sauce a final stir before adding that into the pan, turn the heat back up and cook until the beef is hot and the meal is warm all the way through, serve immediately.
   

Serves 4

Ginger Beef with Peppers

Ingredients
500g Steak (thinly sliced)
2 Teaspoons Soy Sauce
2 Tablespoons Sesame Oil
1in Fresh Ginger (finely sliced)
2 Teaspoons Vinegar
1 Teaspoon Salt
1 Teaspoon Cornflour
1 Clove Garlic (crushed)
1 Red Pepper (cored, de seeded and chopped into bite size chunks)
1 Green Pepper (cored, de seeded and chopped into bite size chunks)
1 Tablespoon Water
A Pinch of Chinese 5 Spice Powder
Thin Slices of Red Chilli (de seeded) to decorate.

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Wok
1 Spatula
1 Mixing Bowl
1 Slotted Spoon

The Good Bit

1. Put the steak in the mixing bowl along with the soy sauce, 1 teaspoon of the oil, the ginger, vinegar, water, salt and cornflour, mix well and leave to stand in a fridge for 20 minutes.
2. With the rest of the oil in the wok, heat the garlic and 5 spice for 30 seconds then add the marinated steak, stir fry over a high heat to colour the the meat evenly on all sides but still leave the middle a little pink, remove the meat and set aside.
3. Now stir fry the peppers for 3 minutes then add the meat back in for a quick 1 minute blast along with any remaining marinade, serve and garnish with thin slivers of red chilli
   

Serves 4

Steak Wrap

Ingredients
4 Fillet Steaks
8 Slices Parma Ham
125g Mozzarella (sliced into 4)
Handful of Fresh Marjoram (chopped)
2 Cloves Garlic (finely chopped)
Salt and Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix the marjoram and garlic then season with salt and pepper, coat the steaks with this mixture then wrap with the parma ham making sure to cover all the steak.
2. Grill the steaks under a high a grill as you can for 3 minutes both sides for rare, 5-6 medium and 8 minutes for well done.
3. When the meat is done to how you like, top each wrap with with a slice of mozzarella then put back under a cooler grill until the cheese begins to melt and brown.
4. Remove from the grill and set aside for 5 minutes to let the meat rest then serve.
   

Serves 4

Pot Roast Beef

Ingredients
1.25kg Beef (topside or silverside)
2 Large Onions (quartered)
2 Carrots (cut into 1cm long chunks)
1 Bouquet Garni (or 2 Sprigs each Thyme, parsley and Marjoram)
4 Black Pepper Corns
1/2 Teaspoon Salt
150ml Red Wine
450ml Water
2 Teaspoons Cornflour
4 Tablespoons Oil
25g Butter

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan
1 Casserole Dish With Lid
Silver Foil
1 Slotted Spoon
1 Cup

The Good Bit

1. Pre heat the oven to 150c 300f gas 2. Heat the oil and butter in the frying pan and cook the beef until browned evenly all over. remove and place in the casserole dish, surround with the vegetables, add the herbs, salt and peppercorns and top up with the wine and water.
2. Cover with foil then the lid and place in the oven for 3 hours.
3. Pull the beef out when done and leave to rest on a serving plate, surround it with the vegetables, discard the bouquet garni (or sprigs) and transfer the juices to the frying pan and bring to the boil.
4. In the cup add the cornflour and approximately 1 1/2 teaspoons of water, mix until you have a smooth paste then add a little of the gravy, stir well then pour this mixture into the frying pan too stirring continuously, if the sauce is too thick just add a little water. pour the sauce over the beef and vegetables and serve
   

Serves 4

Beef Pepperpot

Ingredients
750g Beef (cubed)
2 Tablespoons Flour
1 Teaspoon Paprika
12 Shallots
125g Button Mushrooms
1 Clove Garlic (crushed)
200g Can Chopped Tomatoes
450ml Beef Stock
1 Red Pepper (de seeded and chopped into 1 cm strips)
1 Green Pepper (de seeded and chopped into 1 cm strips)
Salt and Pepper
Rice to serve (cooked according to instructions)
Splash of Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Casserole Dish
1 Large Frying Pan
1 Garlic Press
1 Mixing Bowl
1 Wooden Spoon
1 Spatula

The Good Bit

1. Pre heat your oven to 160c 325f or gas 3. Mix together the flour, paprika and a pinch of salt and pepper, drop in the beef and make sure it is well coated.
2. Fry the shallots, garlic and mushrooms in a little oil in the frying pan until the onions just begin to colour, remove and set aside. Quickly fry off the meat until it has browned on all sides, then add back in the shallots, garlic and mushrooms.
3. Any seasoned flour that you have left, chuck that in to, stirring well for 1 minute before adding in the tomatoes and stock, bring to the boil and transfer to your casserole dish.
4. Cook in the oven for 1 1/2 hours then add in the peppers and cook for a further 30 minutes, serve with the rice.
   

Serves 4-6

Beef Rolls

Ingredients
4 Sirloin Steaks
2 Tablespoons English Mustard
4 Cloves Garlic (crushed)
Handful Fresh Basil (roughly chopped)
1 Tablespoon Cracked Black Pepper
50g Butter (left at room temperature)
1 Large Onion (finely chopped)
4 Tablespoons Brandy
300ml Double Cream
2 Pinches Caster Sugar
A Splash of Oil
Vegetables to Serve (potatoes, cabbage, what ever you like)

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Rolling Pin (or something heavy)
1 Plastic Bag
cocktail sticks (or string)
1 Mixing Bowl
1 Wooden Spoon
1 Frying Pan

The Good Bit

1. Place each of the steaks into the bag, one at a time and squash until the steak is about 6mm thick. Mix the mustard, garlic, half the basil, pepper and butter together then spread onto each of the steaks, roll the steaks up and secure with either the cocktail sticks or string.
2. With a little oil in the frying pan cook the steaks until well browned all over, 6-8 minutes should do it. Remove and set aside (covered if you can) drop the onion into the pan and cook until soft then add in the brandy and bring to the boil, then stir in the cream, season with salt and pepper and add the caster sugar to taste then finally stir in the rest of the basil.
3. Serve the rolled up steak (minus string or sticks) with the vegetables of your choice and drizzle over the sauce.
   

Serves 4

Oyster Sauce Beef

Ingredients
300g Beef (cut into strips)
1 Teaspoon Sugar
1 Tablespoon Light Soy Sauce
1 Teaspoon Sherry
1 Teaspoon Cornflour (mixed with 1 1/2 teaspoons cold water)
1 Carrot
60g Mangetout
60g Bamboo Shoots (canned will do fine)
60g Straw Mushrooms (any mushroom will do)
1 Spring Onion (cut into bite size strips)
2 Small Slices Root Ginger
1/2 Teaspoon Salt
2 Tablespoons Oyster Sauce
3 Tablespoons Chinese Stock (or water)
60ml Vegetable Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Wok
1 Slotted Spoon
1 Spatula

The Good Bit

1. place the meat in the mixing bowl along with the sugar, soy sauce, sherry and cornflour (and water) mixture, set aside and marinate for 30 minutes.
2. Heat the oil in the wok and add the beef slices for about 1 minute, remove and keep warm.
3. Pour off the oil leaving about 1 tablespoon in the wok, add all the vegetables and the ginger and stir fry for about 2 minutes, then add the salt, beef, oyster sauce and stock (or water) mix really well and serve when piping hot through out.
   

Serves 4

Beef and Noodles

Ingredients
500g Beef (cut into thin strips)
2 Tablespoons Soy Sauce
2 Tablespoon Sherry
2 Tablespoon Hoisin Sauce
4 Tablespoons Cornflour
4 Tablespoons Oil
50g Rice Noodles (the thin white ones)
200g Broccoli Florets
2 Red Peppers (de seeded and sliced)
Handful Basil (torn)
250g Rice (cooked as described in the tips column)
for the sauce
8 Tablespoons Sherry
4 Tablespoons Light Soy Sauce
2 Teaspoons Sesame Oil
2 Tablespoons Clear Honey
2 Teaspoons Sweet Chilli Sauce

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Mixing Bowl
1 Small Mixing Bowl
1 Wok
1 Slotted Spoon
Kitchen Paper

The Good Bit

1. Mix the beef with the soy sauce, hoisin, sherry and cornflour, mix well and set aside. Deep fry the noodles in hot oil for about 30 seconds, remove with the slotted spoon and set aside on kitchen paper
2. Mix all the sauce ingredients together in the small bowl, In the wok add a little oil and drop in the beef and what ever marinade you have left, cook for about 1 minute then add the broccoli and pepper and cook for a further 2 minutes, then add the sauce and cook for 2 minutes more.
3. When the meat is tender, drop in the basil, check the seasoning then serve on a bed of rice topped off with the crispy noodles.
   

Serves 4

Beef and Guinness Stew

Ingredients
1kg Beef (cubed)
1 Large Onion (roughly chopped)
1 Carrot (roughly sliced)
1/2 Pint Guinness
750ml Water
50g Flour
1 Bay Leaf
125g Prunes (pitted and soaked)
Handful Fresh Parsley (roughly chopped)
A Good |Splash of Oil
Baked Potatoes to Serve

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Mixing Bowl
1 Spatula
1 Wooden Spoon

The Good Bit

1. Season the salt flour with salt and pepper in the mixing bowl, chuck in the beef and mix until it is well coated, transfer to the frying pan and fry in the oil until the beef is coloured all over then add the onions and cook for another 2 minutes.
2. Tip in the rest of the flour and stir well, then drop in the carrot Guinness and water, mixing really well, bring to the boil then lower the heat, cover and simmer for 1 3/4hrs, 30 minutes before the end add the prunes and stir in.
3. Remove the bay leaf, taste and adjust the seasoning if required. Serve with baked potatoes and then sprinkle with the parsley.
   

Serves 4

Pork and Spinach

Ingredients
675g Pork (cubed)
400g Fresh Spinach
2 Onions (thinly sliced)
1 Pepper (de seeded and chopped)
3 Green Chillies (thinly chopped, take out the seeds if you want this cooler)
1/2 Teaspoon Dried Ginger
1 Clove Garlic (crushed or thinly chopped)
1 1/2 Teaspoons Dried Chilli powder
1 Teaspoon Salt
1 Teaspoon Garam Masala
750ml Water
1 Tablespoon Lemon Juice
3 Tablespoons Chopped Fresh Coriander
6 Tablespoons of Oil (don't use your best olive here)

Equipment
1 SHARP Knife
1 Chopping Board
2 Large Pans
1 Mixing Bowl

The Good Bit

1. Mix the ginger, garlic, salt, chilli powder and garam masala in the bowl and set to one side, then fry the onion off in the large pan in a little oil until it turns golden brown.
2. Add the pork to the onions and stir fry until the colour has changed evenly all over the pork then tip in the spice mix and stir well making sure to coat all the meat.
3. Pour in the water and bring rapidly to a boil, then lower the heat and cover, simmer for 30 minutes, after the 30 minutes, check the meat, if it is tender great, if not cook a little longer, if the pan is really liquid, take the lid off and boil the excess liquid off rapidly
4. Whilst this is doing, half fill the other pan with water and bring it the boil, drop in the spinach and boil for about a minute, tip out the boiling water and pour cold water over it to keep it from cooking, drain well.
5. When there is little water left in your pork pan, drop in the spinach, stir and cook for 7-10 minutes, keep stirring whilst you do this.
6. Finally, drop in the pepper, green chillies and the coriander and heat for 2 minutes, then stir in the lemon juice and serve.
   

Serves 4

Portuguese Pork

Ingredients
900g Pork (cubed)
2 Large Onions (chopped thinly)
4 Fresh Red Chillies
4 Tablespoons Vindaloo Curry Paste (or milder curry paste if you don't want it to hot)
6 Tablespoons White Wine Vinegar
1/2 Teaspoon Fenugreek Seeds
6 Tablespoons Tomato Purée
1 Teaspoon Turmeric Powder
1 Teaspoon Mustard Seeds (crushed)
1/2 Teaspoon Mustard Powder
1 1/2 Teaspoons sugar
Salt
250ml Water
A Splash of Oil
250g Rice

Equipment
1 SHARP Knife
1 Chopping Board
1 Mortar and Pestle
1 Mixing Bowl
1 Large Frying Pan
2 Large Pans (1 of which is 2/3rds full of salted boiling water for the rice)

The Good Bit

1. Fry the onion off in a little oil until it goes clear and soft, put this along with all the other ingredients except the water in your mixing bowl, mix very well and leave to marinate for 2 hours.
2. Once marinated pour the mixture either back into the large frying pan or just a large pan and add the water, bring to a low simmer and cook for another 2 hours, 20 minutes before the end cook your rice.
   

Serves 4