Prep Time: 10 minutes Cook: 45 minutes Serves: 4
Ingredients 200g dried breadcrumbs soaked in 220ml of milk 700g ground beef / mince 2 eggs, slightly beaten 1 onion, chopped 1/2 teaspoon, dried sage Salt and black pepper to taste The Glaze: 2 tablespoons brown sugar 60ml tomato ketchup
Method Combine all the meatloaf ingredients and place into a loaf pan (Deep Pie Dish) Mix the glaze ingredients together and top the meatloaf with the mixture Bake in the oven for 45 minutes, or until the meatloaf is no longer pink in the centre

Prep Time: 10 minutes Cook: 30 minutes Serves: 4
Ingredients Small knob butter 2 carrots, cut into batons 1 Savoy cabbage, cut into 8 wedges attached at the core 100ml chicken stock
Method Heat the butter in a pan, then add the carrots and sizzle for 1 min until glossy and coated. Nestle the cabbage wedges snugly in the pan and pour over the stock. Cover with a lid and simmer for 30 mins until the cabbage has wilted and the carrots are tender.

Prep Time: 10 minutes Cook: 5 minutes Serves: 4
Ingredients 3 tablespoons butter 3 tablespoons flour 450ml chicken stock 125ml cup apple cider Salt and freshly ground black pepper
Method Heat a saucepan over medium-high heat. Melt the butter then stir in the flour and cook until light brown, about 1 minute. Whisk in the chicken stock and apple cider, and season with salt and freshly ground pepper. Continue whisking and cook until thickened, about 3 minutes.

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: 35 minutes Cook: 3 1/2 Hours Serves: 8
Ingredients 2 small ham hocks, approx 1kg/2lb 4oz each sunflower oil, for greasing 2 tbsp wholegrain mustard small handful parsley, chopped 1 sheet gelatine Capers berries, and toasted bread, to serve For the stock: 500ml cider 2 carrots, chopped 2 celery sticks, chopped 1 large onion, chopped 2 bay leaves, fresh or dried 6 thyme sprigs 3 star anise 6 whole peppercorns
Method Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 2 and a half to 3 hrs or until the meat falls from the bone. Leave to cool in the pan. Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside. Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine. Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well. Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with caper berries and toast.

Prep Time: 35 minutes Cook: 30 minutes Serves: 4
Ingredients 1kg potato cut into even chunks 25g butter 4 tbsp milk 85g Red Leicester or cheddar, finely diced 1 tbsp sunflower oil Sunflower oil 1 large onion chopped 8 large meaty pork & leek sausages, removed from their skins 175ml chicken stock 2 tomatoes each cut into 6 wedges veg of your choice or baked beans, to serve
Method Heat oven to 200C/180C fan/gas 6. Boil the potatoes for 20 mins, then drain and mash with the butter, milk and seasoning. Stir in the Red Leicester or cheddar. Meanwhile, heat the oil in a non-stick pan and fry the onion,stirring frequently, for 5 mins until softened. Add the sausages and break them up with a wooden spoon until you get a texture similar to chunky mince. Pour in the stock and simmer for 8 mins. Spoon the sausage mixture into 4 individual pie dishes. Top with the cheesy mash. You can freeze the pies for up to 2 months. Simply thaw in the fridge before baking. Bake for 25-30 mins until starting to turn golden. Top with the tomato wedges and serve with your child’s favourite veg or baked beans.

Prep Time: 45 minutes Cook: 35 minutes Serves: 4
Ingredients 700g potatoes 4 medium carrots 2 celery sticks 1 garlic clove 2 tbsp olive oil 500g pack lean minced beef 400g can chopped tomatoes 350g jar sweet red pepper sauce 50g mature cheddar, grated
Method Boil the potatoes for about 15 minutes until tender. Drain and leave to cool. Finely chop the carrots, celery and garlic in a food processor. Heat half the oil in a pan with a lid and add the chopped vegetables. Cover and cook over a medium heat for 5 minutes, stirring frequently. Remove the lid, turn the heat to high and cook for 2 minutes. Add the beef and cook, stirring, for about 3 minutes until browned. Add the tomatoes and sweet pepper sauce plus 4 tbsp of water and bring to the boil. Cover and simmer over a low heat for 25 minutes and season. Preheat the oven to fan 180C/conventional 200C/ gas 6. Peel the potatoes and grate them into a bowl. Add the remaining oil and three quarters of the cheese, season and mix lightly. Spoon the beef into an ovenproof dish. Scatter over the rösti topping and sprinkle over the rest of the cheese. Bake for 35 minutes until bubbling and golden.

Prep Time: 30 minutes Cook: 2 hours Serves: 4
4 braising steaks (about 200g/7oz each) 3 tbsp sunflower oil 1 medium onion, halved and cut into 12 wedges 1 garlic clove, crushed 500ml/18fl oz beef stock made with 1 beef stock cube, or 500ml/18fl oz fresh beef stock 1 tbsp tomato purée 1 tbsp chopped fresh thyme, or ½ tsp dried thyme 1 bay leaf 1 tsp cornflour ½ tsp English mustard powder salt and freshly ground black pepper
Method Preheat the oven to 170C/325F/Gas 3. Trim off any hard fat from the beef and season on both sides with salt and lots of freshly ground black pepper. Heat a tablespoon of the oil in a large non-stick frying pan. Fry the steaks, two at a time, over a medium-high heat for a couple of minutes on each side, or until nicely browned, then transfer to a large flameproof casserole dish. Add a little more oil to the pan if necessary. Return the pan to the hob and reduce the heat. Add the remaining oil and gently fry the onion for five minutes, or until softened and lightly browned, stirring regularly. Stir in the garlic, cook for one more minute, then transfer the onion and garlic to the casserole dish. Pour over the stock and add the tomato purée, thyme and bay leaf. Bring to the boil, then cover the casserole and transfer carefully to the oven. Cook for 1¼-1½ hours, or until the beef is very tender. Mix the cornflour and mustard powder in a small bowl and stir in a tablespoon of cold water until smooth. Remove the lid from the casserole dish and stir in the cornflour mixture. Season to taste with salt and freshly ground black pepper. Place the casserole over a medium-high heat and simmer for 2-3 minutes, or until the gravy reduces and becomes thickened and glossy, stirring regularly. Transfer the steaks to four warmed plates and spoon over the gravy. Serve with chips.