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: 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: 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: 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