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: 20 minutes Cook: 40 minutes Serves: 4
Ingredients 1/2 tbsp olive oil 85g fusilli or macaroni 1 leek or bunch of spring onions 85g frozen or canned sweetcorn 85g frozen peas 1 red pepper, deseeded and chopped 2 large eggs 150ml semi skimmed milk 1 tbsp fresh thyme leaves (preferably lemon thyme) 50g extra mature chedder cheese, grated 2 tbsp parmesan cheese, finely grated
Method Heat oven to 190C/fan 170C/gas 5. Grease a 1.2 litre baking dish with the olive oil. Cook the pasta in salted boiling water in a large pan for 8 mins. Add all the vegetables and cook for another 2-3 mins until the pasta is tender and the vegetables slightly softened. Drain, then tip into the baking dish and mix well. Beat together the eggs and milk in a jug and add the thyme. Mix the two cheeses together and add most of it to the egg mixture, then season. Pour into the baking dish, stir gently, then scatter the rest of the cheese on top. Bake for 35-40 mins until set and golden. Cool for a few mins, then serve with a green salad.