Prep Time: 5 minutes Cook: 10 minutes Serves: makes 350ml
Ingredients 1 tbsp olive oil 1 garlic clove, crushed 400g can chopped tomatoes 1 tsp vegetable stock powder or ½ crumbled stock cube 1 tbsp tomato purée 1 tsp sugar few basil leaves
Method Heat 1 tbsp olive oil in a pan, add 1 crushed garlic clove, then gently fry for 1 min. Tip in 400g chopped tomatoes, 1 tbsp vegetable stock powder or ½ crumbled stock cube, 1 tbsp tomato purée and 1 tsp sugar, then bring to the boil. Reduce the heat, then simmer uncovered for 5 mins, stirring occasionally. To finish, tear a few basil leaves, then stir into the sauce.

Prep Time: 15 minutes Cook: 55 minutes Serves: 4
Ingredients For the meat layer: 1 onion, sliced 2 tbsp olive oil 500g lean minced beef 2 beef stock cubes 3 tbsp HP sauce 415g can reduced sugar and salt baked beans For the topping: 900g large potato 3 medium carrots 25g butter good splash skimmed milk 40g mature cheddar 4 small tomatoes
Method Heat oven to 200C/fan 180C/gas 6. Heat oil in a large frying pan, add the onions and fry them until golden, stirring occasionally. Add the mince and brown. Pour in a mug of water, crumble in the stock cubes, then measure in the HP sauce. Cover the pan and simmer on a low heat for 20 mins, stirring every now and then. Put a large pan of salted water on the hob to boil and cover with the lid. When the water is boiling, add the potatoes and carrots. Cover and simmer for 20 mins until the potatoes are soft when you stick a knife in. Drain, return to the pan with the butter and milk, then mash until smooth. Stir the beans into the meat mixture, simmer for a few mins, then spoon the mixture into 4 mini pie dishes. Spoon the mash on top and spread over the filling, right to the edges of the dish so none of the layer below shows. Put pie dishes on a baking tray. Grate cheese, sprinkle on top, then cut tomatoes into wedges and arrange on top. Bake for 35 mins or until tops are golden.

Prep Time: 10 minutes Cook: 55 minutes Serves: Makes 1 x loaf
Ingredients 2 to 3 very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed) 1/3 cup melted butter, unsalted or salted 1 teaspoon baking soda Pinch of salt 3/4 cup sugar (1/2 cup if you would like it less sweet, 1 cup if more sweet) 1 large egg, beaten 1 teaspoon vanilla extract 1 1/2 cups of all-purpose flour
Method Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas. Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Pour the batter into your prepared loaf pan. Bake for 50 minutes to 1 hour at 350°F (175°C), or until a tester inserted into the center comes out clean. Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

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.