Prep Time: 10 minutes Cook: 10 minutes Serves: 4
Ingredients 3 ripe beef tomatoes cut into wedges ½ red onion thinly sliced few thyme sprigs, leaves picked 1 tbsp sherry vinegar 2 tbsp extra-virgin olive oil 100g chorizo, sliced on the diagonal
Method Put the tomatoes in a bowl with the onion and thyme. Season, then drizzle with the vinegar and oil. Let the flavours mingle while you cook the chorizo. In a hot, dry pan, fry the chorizo slices until browned on both sides. Serve the tomatoes with the fried chorizo, drizzled with a little oil from the pan.

Prep Time: 5 minutes Cook: 15 minutes Serves: 4
Ingredients 1 large rib-eye steak Steak (approx 300g) 3 tbsp olive oil 2 garlic cloves, crushed but whole 2 green peppers, sliced 4 buns 60g smoked cheddar, sliced, 2 tbsp crispy onions Jalapeno and barbeque sauce to serve
Method Season the steak well, then fry it with the garlic in hot oil for 4-5 mins on each side for medium rare. Put the steak on a board to rest and discard the garlic. Add the peppers and a pinch of salt to the pan with extra oil if needed and cook for 3-4 mins. Heat grill to high. Thinly slice the steak. Fill each bun with a quarter of the steak, peppers and cheese slices. Grill for 2-3 mins, top with onions, jalapenos and barbeque sauce.

Prep Time: 20 minutes Cook: 20 minutes Serves: 2
Ingredients 6 chicken mini fillets 1 tsp olive oil 2 tsp curry powder 4 tbsp Greek yogurt 2 tbsp mango chutney zest ½ lime and 2 tsp juice 1 Little Gem lettuce, leaves separated 1 ripe mango, peeled and sliced ½ red onion, finely sliced 2 tsp toasted sesame seed
Method Heat oven to 200C/180C fan/gas 6. Toss the chicken in the oil and 1 tsp of the curry powder, season and mix well to coat. Put the chicken on a foil-lined baking tray and bake for 20 mins until cooked through. Leave to cool a little, then slice. Meanwhile, make the dressing. In a bowl, combine the remaining curry powder with the yogurt, chutney and lime zest and juice (add 1 tbsp water if the dressing is a little thick). To serve, arrange the lettuce leaves on 2 plates. Top with the mango and cooked chicken, then drizzle with the dressing. Scatter with the red onion and sesame seeds before serving.

Prep Time: 15 minutes Cook: 10 minutes Serves: 4
Ingredients 1 large egg 150g fresh white bread crumbs 125g grated chedder cheese 1/2 onion, finely diced 1 tsp chopped fresh sage 1/2 tsp Dijon mustard 2 tbsp olive oil To assemble: 4 bread rolls lightly toasted Salad leaves Red onion thinly sliced
Method In a large bowl, mix half beaten egg, 75g breadcrumbs, cheese, onion, sage and mustard. Divide into four. If the mixture is too wet, add more breadcrumbs. Shape into burgers. Brush eaxh with the rest of the egg and coat with the remaining breadcrumbs. Heat the oil in a large frying pan, add the burgers and fry for 4-5 minutes on each side until golden. To serve, put the burgers in the rolls, top with the salad and a good dollop of your favorite sauce or relish.

Prep Time: 5 minutes Cook Time: 1 hour 40 minutes
Ingredients Medium / large baking potato Oil Salt and black pepper
Method Pre-heat oven to 220c / 200c fan. Place foil on a baking tray to catch any excess oil. Lightly rub the potato with oil and season. Place the potato onto the tray and bake for 25 minutes. Reduce the heat to 190c / 170c fan and bake for a further 1 hour and 15 minutes. Remove the potato and cut in a cross shape, then lightly squeeze the potato from the bottom to fluff / burst. Add butter or toppings of your choice and serve.

Prep Time: 5 minutes Cook Time: 10 minutes Serves: 6-8
Ingredients 1 sheet puff pastry, thawed 1 tbsp butter, melted ¼ cup grated Parmesan cheese Italian seasoning
Method Roll out the puff pastry and cut into thin strips Brush the strips with melted butter Sprinkle with parmesan and Italian seasoning Turn the stips over and repeat Twist the strips by turning in opposite directions both both ends Place on a baking tray lined with a baking sheet and cook for about 10 minutes, until golden brown