mexican mince 

Serves 4 

1 Packet of mince
3 tbsp vegetable oil
1 onion, chopped
1 green chili, thinly sliced
4 tbsp lime juice
400g tin of chopped tomatoes
2 crisp, sharp apples, peeled
   and roughly chopped
2 tbsp capers
seasoning
3 large potatoes, peeled and
   cut into cubes
1 garlic clove chopped
2 tsp cumin
grated cheddar to garnish

This is a really original and delicious way of turning a simple mince dish into a memorable feast.

Heat 2 tbsp oil in frying pan and gently fry onion for five minutes, then stir fry meat until brown. Add chili, lime juice, tomatoes, apples and capers. Lower the heat, cover and simmer for 25 minutes, then season. Meanwhile, par-boil the potatoes for 10 minutes and drain. Heat the remaining oil in a large frying pan , add potatoes, garlic and cumin and fry, until golden. Divide the spiced potatoes between warmed plates and top with the mince. Lastly sprinkle with cheese and serve with lightly cooked green vegetables.

sirloin steak with béarnaise sauce 

4 Sirloin Steaks

1 Shallot chopped (or use a small onion)
A sprig of fresh tarragon
3 stalks of chervril or parsley 
2 tablespoons of white wine
4 egg yolks
Half a pound of butter

Place the Shallots, tarragon, and chevril, in a small saucepan, sweat the onions, and then add the white wine.

Simmer very gently until the liquid has almost evaporated then add 2 tablespoons of cold water.

Put 4 egg yolks into a bowl, strain the wine liquid onto the eggs and place over a pan of barely simmering water. Now start to whisk as you add:- 1/2 lb of butter in small pieces, beating until each piece has melted - until you end up with a thick, foamy sauce. Keep warm until you are ready to serve.

Lightly oil the grill pan, and when it is very hot put the steaks on and grill for 4 minutes each side for medium rare. Serve with the sauce, new potatoes and green salad.

rolled rib with bacon, thyme and garlic 

Rolled Rib joint
3 oz. smoked bacon lardons
3 cloves garlic cut into about 15 slivers
15 thyme sprigs
Salt and Pepper
Olive oil

Oven 200c gas 6

Cut roughly 15 slits in the beef and insert a piece of bacon, a sprig of thyme and a wedge of garlic into each. Then rub olive oil over the joint and season. Roast for 11/4 hours, then leave to rest for at least 10 minutes before carving. Make a gravy using the juices in the pan.