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: 5 minutes Cook: 30 minutes Serves: 4
Ingredients 450g beef mince 1 onion chopped 1 green pepper, deseeded and diced 175ml tomato ketchup 150ml water 1 tbsp dijon mustard 1 tbsp brown sugar 2 large or 4 regular burger buns 2 - 4 slices of cheddar cheese
Method Fry the beef in a large non stick frying pan for about 5 minutes or until browned Add the onion and pepper and fry for a further 5 minutes Stir in the ketchup, mustard and sugar Add the water, cover and simmer for 20 minutes. Ladle the mixture over the bottom halves of the burger buns, top with cheese then the bun lids

Prep Time: 10 minutes Cook: 2 hours and 40 minutes Serves: 4
Ingredients 1 tbsp oil 750g boneless pork (shoulder or leg in bite size pieces) 1 onion, chopped 2 garlic cloves, chopped 1 tbsp plain flour 90g spicy jerk paste 750ml chicken stock 750g sweet potatoes, peeled and chopped into chunks 2 red peppers, halved, deseeded and cut into large pieces Handful chopped parsley Soured cream or yoghurt, to serve
Method Preheat the oven to 160c (fan 140c) Heat the oil in a casserole and brown the pork in batches transferring to a plate as you go. Add the onion to the casserole and soften it over a gentle heat. Stir in the garlic and cook for 1 minute. Stir in the flour , followed by the spicy jerk paste, then add the chicken stock. Return the pork to the casserole and bring to the boil. Cover with a lid and transfer to the oven for 2 hours, adding the sweet potatoes and peppers after 1 hour. When the pork and vegetables are tender, remove the casserole from the oven, check the seasoning. Serve with a dollop of soured cream or yoghurt and scatter with parsley.

Prep Time: 20 minutes Cook: 20 minutes Serves: 4
Ingredients 500g lean turkey breast mince 1 red pepper, deseeded and finely diced 1 large courgette, trimmed and finely diced 1 large carrot, grated 1 x 500g jar original bolonese sauce 200g fusilli 50g frozen peas Parmesan to serve
Method Cook the turkey mince in a large nonstick pan over a medium heat for 3 minutes, using a wooden spoon to break up any lumps. Increase the heat to high and cook for a further 2 minutes until the cooking juices have mostly evaporated and the turkey is golden. Add the pepper, courgette and carrot to the pan and cook, stirring for 2 minutes. Pour in the bolognese sauce and bring to the boil. Cover and simmer over a low heat for 10 minutes. Meanwhile, bring a large pan of water to the boil, add the pasta and cook for 5 minutes. Add the peas and corn and cook for a further 3 minutes until tender. Drain. Stir the drained pasta corn and peas into the sauce, then season and serve topped with the grated parmesan.

Prep Time: 5 minutes Cook Time: 50 minutes Serves: 4
Ingredients 4 x chicken fillets / breasts 1 x red pepper (sliced) 1 x yellow pepper (sliced) 100g chestnut mushrooms (sliced) 1 x tsp oregano 1 x tsp thyme 4 x garlic cloves (finely chopped) 150ml white wine 150ml chicken stock 1 x 400g chopped tomatoes
Method Season the chicken on both sides with salt and black pepper. Bring a couple of table spoons of olive oil to a moderate to high heat in a shallow casserole pan or large frying pan. Brown the chicken fillets on both sides until nice and golden. (approx 5 minutes each side) Remove the chicken from the pan and reduce heat, add the peppers and mushrooms and allow to soften for around 5 minutes. Add the garlic and fry for a further 1 minute. Add the chicken fillets, wine, chicken stock, chopped tomatoes and herbs and bring to the boil. Reduce to a simmer, cover and cook for a further 30 minutes.