Welsh Rabbit

Ingredients
60g Butter
1 Level Teaspoon English Mustard Powder
1 Teaspoon Worcestershire Sauce
30g White Bread Crumbs
2 Eggs (yolks only)
225g Mature Cheddar Cheese (grated)
5 Tablespoons Light Ale
4 Thick Slices of Bread
Sliced Gherkin, Tomato and Celery Leaves to Garnish
Freshly Milled Black Pepper

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl
1 Small Sauce Pan

The Good Bit

1. Melt the butter in the sauce pan first then stir in the worcestershire sauce, mustard, breadcrumbs, egg yolks, cheese and a good sprinkle of pepper, heat this whilst stirring continously and don't let it bubble, once the cheese has melted pour in the ale, stir then let it cool for 15 minutes.
2. Make yourself 4 slices of toast then spread the cheesy mixture on one side of each piece then stick back under your grill for 1-2 minutes until the cheese is bubbling.
3. Serve with a couple of slices of tomato on top, your celery leaves and gherkin at the side. Enjoy!
   

Shepherds Pie

Ingredients
450g Potatoes
1 Large Onion (finely chopped)
2 Large Carrots (diced)
400g Minced Lamb
75g Frozen Peas
2 Beef Stock Cubes
2 Vegetable Stock Cubes
250ml Hot Lamb Stock
Worcestershire Sauce, Tomato Sauce and Brown Sauce
A Splash of Oil
Milk
A Knob of Butter
100g Grated Cheddar Cheese

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
4 Little Oven Dishes (the size you get in restaurants when you order something like this)
OR
1 Large Oven Dish
1 Grater

The Good Bit

1. Start by cutting your potatoes into bite size pieces then cooking in a large pan of salted water for 10 minutes (or microwave in a covered pan without water for about the same length of time) Check the potatoes with a fork, if they break easily then they'll be fine to mash if not cook a little longer (if you microwave, shake them around in the covered pan and if they break on the side and lid then hey presto!)
2. Meanwhile fry the onion in a little oil in the frying pan until it's golden and soft then add the meat and carrot and cook until the meat is all brown, at this point add all four stock cubes well crumbled to the frying pan and stir in well before adding a good splash of each of the sauces, the lamb stock and the frozen peas, bring to the boil and simmer for 5 minutes.
3. You should now have a little time on your hands to mash the potatoes. Drain the water and get busy! if you've cooked the potatoes long enough this should be relatively easy, once they are fairly well mashed add in a good knob of butter and a splash of milk, keep mashing until you have a fairly thick but smooth consistency, if it's like concrete then add another splash of milk, again it's easier to ad more milk if needed than to take out!
4. At this point you have a choice, mix the cheese in with the mash or serve on top, Serve your meat into your pie dish/dishes and top with the mash then put in an oven for 30mins 210c 410f, serve when ready
   

Serves 4

Chicken Wings

Ingredients
8 Chicken Wings (with the tips removed)
1 Small Onion (chopped as fine as you can)
2 Cloves Garlic (crushed)
2 Tablespoons Honey (clear)
4 Tablespoons Worcestershire Sauce
4 Tablespoons Tomato Ketchup
2 Teaspoons English Mustard
2 Teaspoons Tabasco Sauce
2 Tablespoons Flour (seasoned with salt and pepper)
Oil

Equipment
1 SHARP Knife
1 Chopping Board
1 Frying Pan
1 Baking Tray (covered with grease proof paper)
1 Garlic Press
Napkins

The Good Bit

1. Pre heat your oven to 200c 400f gas mark 6. Start by frying the onion and garlic until soft in a splash of oil, then add in the sauces, honey and mustard and simmer for about 2 minutes.
2. Next you want to dust the chicken wings in the seasoned flour then brush with the sauce and place on the baking tray. cook for 30 minutes until they are well browned (even a little burned isn't bad, adds to the flavour) Serve, with napkins!!
   

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

Chicken Satay

Ingredients
4 Chicken Breasts
1 400g Can Coconut Milk
2 Teaspoons Worcestershire Sauce
8 Tablespoons Crunchy Peanut Butter
2 Lemons
2 Carrots (cut into ribbons using a potato peeler)
1/2 Cucumber (cut into ribbons using a potato peeler)
50g Dry Roasted Peanuts
4 Warm Nan Breads
Tabasco Sauce (optional)

Equipment
1 SHARP Knife
1 Chopping Board
1 Potato Peeler
1 Mixing Bowl
1 Wooden Spoon
1 Rolling Pin (or something heavy)
1 Plastic Food Bag
1 Shallow Dish
8 Bamboo Skewers

The Good Bit

1. Pre heat your grill to high. Place each of the breasts in the food bag and bat them out as thin as possible with the rolling pin, take out and cut in half lengthways.
2. In the mixing bowl, mix together the coconut, peanut butter and Worcestershire sauce (Tabasco as well if using) then pour into the shallow dish. Toss in the chicken strips, coating well them thread each one onto a skewer and cook under the grill until well browned all over.
3. Heat the remaining satay sauce with a dash of water and squeeze in the juice from 1 of the lemons. Warm your nans to the packet instructions.
4. To serve, on each nan pile some of the carrot and cucumber ribbons with a splash of lemon juice from the other lemon, place on top 2 chicken skewers and drizzle over some of the peanut sauce.
   

Serves 4

Chilli Chicken Burgers

Ingredients
500g Minced Chicken (or turkey)
2 Cloves Garlic (crushed)
1 Red Chilli (seeded and chopped thinly)
1 Tablespoon Fresh Mint or 1/2 Teaspoon Dried
2 Tablespoon Fresh Coriander or Parsley
2 Teaspoons Worcestershire Sauce
Burger buns, Lettuce, Tomato for serving

Equipment
1 SHARP Knife
1 Chopping Board
1 Mixing Bowl

The Good Bit

1. Mix all the ingredients together then shape into 4 even sized burgers, brush with a little oil or melted butter and grill for 5 minutes on each side.
   

Serves 4

BBQ Sauce

Ingredients
2 Tablespoons Oil (sunflower is best)
1 Onion (finely chopped)
2 Cloves Garlic (Crushed)
1 200g Can Chopped Tomatoes
1 Tablespoon Sugar
1 Tablespoon Mustard
1 Tablespoon Worcestershire Sauce
2 Tablespoons Tomato Purée
2 Tablespoons White Wine Vinegar
A Dash of Tabasco Sauce

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Medium Frying Pan
Blender (optional for a smooth sauce)

The Good Bit

1. Fry off the onion and garlic with the oil until the onion is brown and soft, then add the rest of the ingredients and simmer for about 10 minutes.
2. If you want to blend for a smooth sauce you can.

Makes 450ml

Cottage Pie

Ingredients
450g Potatoes (judging this yourself is good practice, pick out of the bag what you think to be 4 servings)
1 Large Onion (finely chopped)
2 Large Carrots (diced)
400g Minced Beef
75g Frozen Peas
2 Beef Stock Cubes
2 Vegetable Stock Cubes
250ml Hot Lamb Stock
Worcestershire Sauce, Tomato Sauce and Brown Sauce
A Splash of Oil
Milk
A Knob of Butter
100g Grated Cheese (cheddar is perfect for this)

Equipment
1 SHARP Knife
1 Chopping Board
1 Large Frying Pan/Wok
1 Large Pan
4 Little Oven Dishes (the size you get in restaurants when you order something like this)
OR
1 Large Oven Dish
1 Grater

The Good Bit

1. Start by cutting your potatoes into bite size pieces then cooking in a large pan of salted water for 10 minutes (or microwave in a covered pan without water for about the same length of time) Check the potatoes with a fork, if they break easily then they'll be fine to mash if not cook a little longer (if you microwave, shake them around in the covered pan and if they break on the side and lid then hey presto!)
2. Meanwhile fry the onion in a little oil in the frying pan until it's golden and soft then add the meat and carrot and cook until the meat is all brown, at this point add all four stock cubes well crumbled to the frying pan and stir in well before adding a good splash of each of the sauces, the lamb stock and the frozen peas, bring to the boil and simmer for 5 minutes.
3. You should now have a little time on your hands to mash the potatoes. Drain the water and get busy! if you've cooked the potatoes long enough this should be relatively easy, once they are fairly well mashed add in a good knob of butter and a splash of milk, keep mashing until you have a fairly thick but smooth consistency, if it's like concrete then add another splash of milk, again it's easier to ad more milk if needed than to take out!
4. At this point you have a choice, mix the cheese in with the mash or serve on top? it's up to you! (why not split half and half?) Serve your meat into your pie dish/dishes and top with the mash then put in an oven for 30mins 210c 410f, serve when ready! (enjoy those flavours, it's a bit of a long dish to do but well worth it, maybe do this on a Sunday!)
   

Serves 4

Spaghetti Bolognese

Ingredients
500g Pasta
500g Minced Beef
1 Onion (finely chopped)
4 Rashers Bacon (rind taken off and chopped)
1 Carrot (diced)
1 Stick Celery (diced)
1 400g Can Chopped Tomatoes
150ml Red Wine (a decent quality wine is better)
125ml Milk
1 Teaspoon Chopped Oregano (1/2 if using dried)
1/4 Teaspoon Dried Nutmeg
1 Tablespoon Sugar
Splash of Olive Oil
Salt and Pepper
Optional
2 Beef Stock Cubes
A Splash of Worcestershire Sauce
Parmesan for Serving

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan

The Good Bit

1. Add a very good splash of oil to the frying pan and heat the onion, bacon, carrot and celery until the onion begins to brown (5 minutes) stirring continuously. then add the beef and cook until well browned, at this point you can add the stock cubes and a splash of sauce if you are using, stir well and cook for another minute.
2. Add the red wine and bring to a good boil, cooking until the wine has reduced by about 2/3rds.
3. Add the milk and nutmeg and cook until most of the liquid has been soaked up by the meat, then add the tomatoes, sugar and oregano and leave to simmer over a low heat for 2-3 hours. Season
   
4. Cook the pasta when required, usually about 10-15 minutes in a pan of boiling salted water, (don't be afraid to get a spoon in there and try a piece, if it's still crunchy give it a few minutes more, if it's soft, get it out straight away)
5. Serve a 1/4 of the pasta each and a good helping of the bolognese on top, sprinkle Parmesan on top for the authentic taste!

Serves 4