Lemon and Herb Chicken

Ingredients:
2 Chicken Breasts
2tbsp oil
Salt and Pepper
1tsp Dried Mixed Herbs
3tbsp Lemon Juice

Method:
1. Rub chicken with a little oil, then season with salt and pepper.
2. Grill the chicken for about 7-8mins on each side, until the skin is crispy and flesh is almost cooked through.
3. Whisk together remaining oil, herbs and lemon juice. Brush over chicken and continue to grill for another 3-4mins until thouroughly cooked. Brush again after 2 mins.
4. Serve with chips and cooked vegetables, or salad.

Spare Ribs

Ingredients:
675g spare ribs
1tbsp Worcester sauce
1tbsp Soy sauce
1tbsp English Mustard
1tbsp Tomato Ketchup
1tbsp Honey
1 medium onion
Salt + Pepper

Method:
Preheat oven to 220°c/GM7
1. Place ribs in a roasting tin.
2. Mix remaining ingredients together, and then paste over the ribs.
3. Cook in the oven for 1½ hours, turning every half an hour.
4. Make sure the ribs are well cooked before serving.

Pork and Parsnip Curry

Serves 4

Ingredients:
2tbsp vegetable oil
1 onion
400g parsnips, peeled and cut into chunks
4tbsp balti curry paste
400g can chopped tomatoes
600g pork rump steaks, cubed
150g pot natural yogurt
2tbsp chopped corriander
Basmati rice and mango chutney, to serve

Method:
1. Heat 1tbsp of the oil in a pan.
2. Cook the onions until soft.
3. Add the parsnips and cook for 3 minutes.
4. Stir in the curry paste and tomatoes.
5. Add 100ml water, season and bring to the boil.
6. Cover and simmer gently for 15-20 minutes or until the parsnips are just tender.
7. At the same time, heat the remaining oil and cook the pork in another pan, a few pieces at a time until browned on all sides. As each batch is cooked, add to the curry sauce.
8. Mix the yogurt into the curry and sprinkle with the corriander.
9. Serve with the basmati rice and a good dollop of mago chutney; don't forget the pappadoms!

Hash 'n' Eggs

Ingredients:

2 Large-ish potatoes, cut into wedges

1 tbsp Sunflower Oil

1 Onion, peeled and sliced

1/2 a can of corned beef

A squirt of Tabasco sauce

2 Eggs

Salt

Pepper

Method:

1. Boil potatoes for 10-15 minutes, until tender, drain well.

2. Heat oil in a frying pan and add the onion.

3. Fry until golden.

4. Cut potatoes into small chunks, add to the pan and fry, without stirring too much, until crispy on the edges and underneath.

5. Add the corned beef, crumbled, and a squirt of Tabasco.

6. Stir for a few minutes.

7. Make 2 dips in the mix and crack an egg into each.

8. Put a lid on the pan a cook till the egg is set.

9. Season and serve.

Pork Chops with Cider and Mustard sauce

Ingredients:

Oil

2 Pork Chops

200ml Dry Cider

1 tbsp Wholegrain Mustard

4 tbsp Double Cream

50g Watercress

200g New potatoes, Boiled

Method:

1. Heat a non-stick frying pan till very hot.

2. Rub oil on the chops and season well

3. Cook for 3 minutes per side untill brown and cooked through.

4. Take chops and keep them warm under some tin foil.

5. Add cider to pan and reduce by half.

6. Then ass the mustard and cream and simmer for a few minutes.

7. Serve with water cress and new potatoes

Classic Mince and Onion Pie

Ingredients:
3 Medium Onions
2 Carrots
2 Sticks of Celery
Olive Oil
500g Minced Beef
1 tsp Marmite
1 tbsp Worcestershire Sauce
2 Teaspoons Flour, plus extra for dusting
A splash of milk
500g Shortcrust Pastry
1 beef stock cube

Method:
1. Peel then roughly chop the onions, carrots and celery.
2. Place a large pan on high heat.
3. Add 2 lugs of oil and all the vegetables to the pan.
4. Stir every minute for about ten minutes until the vegetables have slightly softened.
5. Stir in the beef and break it up with a wooden spoon.
6. Add the Marmite, Worcestershire Sauce and the flour.
7. Dissolve the Stock cube in one litre of boiling water and add to the pan.
8. Bring to the boil then turn the heat down and simmer with the lid slightly off for an hour stirring time to time to stop it catching.
9. Fill a baking dish with the contents of the pan to allow it to cool down.
10. Remove the pastry from the fridge and let it stand for ten minutes, meanwhile preheat the oven to 180c/gas mark 4
11. Dust a surface and roll out the pastry to the thickness of a one pound coin.
12. Wind the pastry around a rolling pin and cover the baking dish, then cut off any excess pastry with a knife.
13. Press down on the sides of the pastry to "crimp" it.
14. Make a hole in the middle of the pastry with a knife, t brohen brush the surface with a little milk.
15. Bake on the bottom shelf of your preheated oven for 40 minutes, until the pastry is golden brown and crispy.