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: 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: 5 minutes Cook: 30 minutes Serves: 4
Ingredients 6 slices back bacon , trimmed of all fat olive oil 1 onion , chopped 1 large swede , peeled and cubed 1 carrot , peeled and sliced 400ml chicken stock a small handful parsley , chopped 4 large potatoes , peeled and halved
Method Put the bacon in a non-stick pan with 1 tbsp olive oil and brown. Remove, and brown the onions in the same oil. Return the bacon to the pan along with the swede and carrot and season well. Pour in the chicken stock, cover and cook for 25 minutes or until the veg is tender. Stir in the parsley. Divide between 4 individual pie dishes. Keep warm. Meanwhile, cook the potatoes in boiling water until just tender (about 10 minutes). Drain and cool, then mash. Spoon onto the swede mixture, keeping the potato fluffy, and sprinkle with seasoning. Grill until the potato starts to brown.

Prep Time: 10 minutes Cook: 40 minutes Serves: 4
Ingredients 450g Topside of Beef Vegetable oil to fry 250g Chorizo, roughly chopped 1 tbsp sherry vinegar 1 tsp dijon mustard Salt & Black pepper to season 400g new potatoes, cooked and roughly chopped Knob of butter Fresh parsley, chopped
Method Preheat the oven to 400f / 200c / Gas Mark 6 Cover the beef joint all over with extra virgin olive oil. Warm the frying pan over a moderate to hot heat until really hot. Drizzle a little oil into the frying pan for 30 seconds or so Fry the beef in the pan on all sides until well browned, 5 - 8 mins. Remove pan from heat, keep to one sided for later Place beef onto roasting tray and roast for 30 minutes After 10 minutes, place potatoes (chopped in half) into boiling water After 30 minutes (20 mins after potatoes) Remove the beef from the oven, cover in kitchen foil and place back in the oven, leave the door open and switch the oven off. Bring the frying pan back to the heat and cook the chorizo, 5 - 7 minutes until crisp and darkened. Add the sherry vinegar and boil for 2 minutes (this may catch fire so be ready!!) Add the mustard and potatoes, season with salt and black pepper, mix well for a minute with a spatula. Whilst mixing, keep cutting the potoatoes in half with the spatula until the potatoes are into nice 1 - 2 cm chunks Add the butter and stir for another minute Serving Spoon 4 equal portions of the potato and chorizo mixture onto each plate Carve the beef and place 3 - 4 slices overlapping ontop of the mixture Garnish with chopped parsely

Prep Time: 5 minutes Cook Time: 1 hour 40 minutes
Ingredients Medium / large baking potato Oil Salt and black pepper
Method Pre-heat oven to 220c / 200c fan. Place foil on a baking tray to catch any excess oil. Lightly rub the potato with oil and season. Place the potato onto the tray and bake for 25 minutes. Reduce the heat to 190c / 170c fan and bake for a further 1 hour and 15 minutes. Remove the potato and cut in a cross shape, then lightly squeeze the potato from the bottom to fluff / burst. Add butter or toppings of your choice and serve.