A recipe for any occasion

Trim bacon and cut into strips. Fry until brown and crisp. Drain on paper towel. Pull lettuce apart. Arrange lettuce, mangoes and avocado on dish and sprinkle bacon and cashews on top. Now to make the dressing. Mix lemon juice, lime juice, french mustard and thickened cream in a jar and shake well. Drizzle on top of the salad. Serve and enjoy.

Pre heat the oven to 180C. Heat a frying pan over a medium-high heat. Season the chicken thighs with salt and pepper then cook in the pan for 2-3 minutes each side, or until browned. Remove the chicken from the pan then add in the oil from the tomatoes and the mushrooms. Cook for 2 minutes, or until the mushrooms are softened. Stir in the rice, semi dried tomatoes, tomato sauce and Parmesan cheese. Top with the chicken thighs then cook in the oven for 25-30 minutes, or until the chicken is cooked through. Remove from the oven and garnish with extra Parmesan and basil leaves before serving. Serve and enjoy!

Preheat oven to 180C Peel and dice potatoes, wash and place in a large saucepan of water, add a couple of pinches of salt and bring to the boil, then reduce the heat to medium/high and leave to cook for 30/40 mins, or until when placing a knife in a potato it slides off Place the sausages in the oven and leave to cook for 30 mins or until cooked through When the sausages are almost cooked, pour olive oil into frying pan and heat up on stove at medium/high heat. Once heated, place the sliced onion in and cook until soft and transparent. Add the sausages to the pan and reduce to medium heat Make the gravy mixture and pour this into the frying pan, reduce to a low heat to thicken. Drain the water from the potatoes and mash them. Add the butter and mix in. Add the cream and continue to mix together. Now serve the mash onto plates and sausage/onion gravy mixture on top. Enjoy

Mix flour, baking powder and salt in a large bowl and make a well in the centre. Using a whisk to stir, gradually add beer and combine well to form a batter. Cut fish into 8 slices Pat potatoes dry to remove excess moisture Heat oil over a high heat in a large saucepan or deep-frying pan. Deep-fry chips in batches until lightly golden. Transfer to tray lined with paper towel to absorb excess oil. Repeat until all chips are fried. Reheat oil to 190C Dip each piece of fish in batter to evenly coat. Deep-fry for 4 minutes or until crisp and golden brown. Transfer to a plate lined with paper towel. Repeat with remaining fish pieces. Arrange fish on top of chips and serve with tartare sauce, lemon wedges, parsley and salt to taste.

Add the rice and water to a saucepan on a high heat and bring to the boil. Once boiling stir the rice, place the lid on the saucepan and put on a low heat for 12 minutes. Once the 12 minutes are up (or if all the water is absorbed first) remove from heat and put to one side. Do not remove the lid. Place the flour in a sealable bag. Add beef strips. Seal bag and shake to coat. Remove beef and place in a bowl. Heat 2 tbsp of olive oil in a large saucepan over a medium/high heat. Add beef and cook, stirring, for 3-4 mins until evenly browned. Cook beef in batches according to the size of the pan. Set aside and cover in foil to keep warm. Add remaining oil to pan and reduce to a medium heat. Add onion and mushrooms and cook for 5 minutes, until soft. Return beef to the pan. Add paprika, garlic and tomato paste, cook for a further 1 minute. Add stock and bring to the boil, stirring occasionally. Reduce heat to low and simmer, covered, for 15 mins. Remove lid, add sour cream and stir to combine. Cook for a further 15 minutes until sauce has reduced to the desired consistency. Serve with rice and garnish with parsley.

Preheat the oven to 180C for the hash browns and sausages Once the oven is heated place the sausages on a tray and cook for 30 mins or until heated through. After 15 mins place the hash browns in the oven too and cook for 15/20 mins. Heat a griddle pan and place the olive oil in. Once heated cook the bacon. Heat a frying pan and place the olive oil in. Cook the mushrooms until soft. Place tomato halves into pan a char-grill for 5 mins. Prepare eggs to liking in frying pan (scrambled or fried). Heat beans in saucepan for 5/10 mins. Once all cooked, serve.

Heat oven to 200C Place chicken into an oiled saucepan on a medium heat until cooked through. Once cooked place to one side Place butter in a medium sized saucepan on medium heat Add onion and cook for 5 minutes Add mushrooms Stir in flour to make roux Stir well on a low heat for 2 mins and then take of the heat Slowly add chicken stock stirring continuously Add salt and pepper, nutmeg and mustard powder Place back onto medium heat and bring to the boil, stirring Once thickened turn down to a low heat Add chicken, sweetcorn, peas, carrots, broccoli and stir in Pour into a well greased dish lay sliced potatoes on top, overlapping Brush with melted butter and cook for 35 minutes Serve and enjoy.

Preheat skillet and add 1 tbs olive oil Cut chicken fillet into 3/4 cm pieces and place into skillet on a medium/high heat. Place lid on skillet and leave to cook. Check every few mins, stir and replace lid. Place two cups of rice into pan and add 3 cups of water. Put on a high heat and wait to boil. Once boiling stir, put on a low heat and cover for 12 minutes. Once ready, place to one side without removing the lid. Once the chicken is cooked through, add the mushrooms and capsicum to the skillet and cover with lid again. Once the mushrooms and capsicum are softened, poor the curry sauce into the skillet and move to a low heat partially covering with the lid. Prepare naan bread, following instructions on the product. Once the sauce has heated up serve the rice, curry and naan.

Mix Enchilada Seasoning Spices. To be used for Filling and Sauce. Make roux - Heat 2 tbsp oil in saucepan over medium heat. Add flour and stir 20 seconds. Add other ingredients - Add 2 tbsp Enchilada Seasoning, broth and tomato. Stir to combine. Simmer to thicken - Increase heat slightly to medium high. Cook for 4 minutes, whisking regularly, until the sauce thickens to the consistency of thick syrup. Remove from stove. Coat chicken - Drizzle 1 tbsp oil over chicken, mix to coat. Sprinkle with Seasoning, toss to coat. Cook chicken - Heat remaining 1 tbsp oil in a large skillet over high heat. Add chicken, cook 2 minutes. Turn and cook 1.5 minutes. Remove, rest 2 minutes then chop. Saute onion - In the same skillet, add onion and garlic, cook 1 minute. Add capsicum, cook 2 minutes until onion is translucent. Add everything else - Add refried beans, diced chicken, corn and water. Stir and cook for 2 minutes until reduces slightly. Should be thick and juicy, not watery. Preheat oven to 180°C Roll - Lay tortilla on work surface. Spread 2/3 cup Filling on lower third, sprinkle with cheese then roll up, finishing with the seam side down (to hold it closed). Repeat to make 8. Smear a scoop of Enchilada Sauce across base of 22 x 33cm /9 x 13" pan. Place Enchiladas in, pour over remaining Sauce, sprinkle with cheese. Bake 20 - 25 minutes or until cheese is melted and golden. Sprinkled with coriander! Serve and Enjoy!

Preheat the oven to 180C Place a frying pan on medium high heat and pour in the olive oil. Get a large oven tray 30x15cm and place half of the nacho tortillas on the base. Sprinkle half the diced red onion, chopped spring onion and grated cheese on top. Using half the sour cream place dollops over this layer and pour some sweet chili sauce on top. Repeat the previous step again for the next and final layer, ensuring the cheese is evenly spread over the top. Place in the oven and cook for 20/30 mins, or until cheese is melted to your liking. Place the diced chicken into the heated skillet and cook for 15/20 mins, or until cooked through Mix the mashed avocado, and diced tomatoes in a bowl. Squeeze the lime juice and add salt and pepper to season. Mix well together. Once the nachos are cooked, move to a serving dish, place guacamole and chicken on top. Serve and enjoy

Preheat the oven to 180C Place the pasta into a saucepan filled with water, add two pinches of salt and bring to boil. Reduce heat to meat and cook until soft. Place a skillet on a medium/high heat and put olive oil in the pot, once heated add the chicken and cook through. Once cooked put to one side. Drain pasta and add to large pasta tray. Add the cooked chicken and mix into the pasta. Add the pre-made pasta bake sauce and mix until well combined. Add grated cheese to the top Put into preheated oven for 20/30 mins or until the cheese is golden. Serve and enjoy.

Preheat oven to 200C. chop potatoes into finger-sized chips, leaving the skin on. Put to one side. Mix the egg, mustard and minced garlic in a bowl. In another bowl, mix the bread crumbs, basil, paprika, salt and pepper. Pat your chicken tenders with some paper towels. Drying the tenders will help the breading stick, so make sure you get the tenders as dry as you can. Next, dip a chicken tender fully in the egg mixture, shake off excess and coat in the bread crumbs. While the tender is in the bread crumbs, gently press the crumbs into the chicken. This will again help the breading stick and ensure it’s even over the whole tender. Transfer the tender to a baking sheet and repeat with the other pieces of chicken. After all of the chicken tenders have been breaded, bake them in your preheated oven for 10-15 minutes, or until the chicken is no longer pink. In a large pan on a medium to high heat fill with oil to be 8cm deep, but do not fill past halfway of your pan. heat up to 140C (or until a raw chip floats if you have no thermometer). Use a large metal sieve to gently lower the chips into the pan for around 8 minutes, or until soft but not coloured, then remove to a tray to cool. Heat oil up to 180C (or test with a blanched chip, until floating and golden). Cook chips in two portions. Fry the chips until golden, then remove to a bowl lined with kitchen paper. Shake and season with salt. Serve and Enjoy.

Heat 2 tsp olive oil in a large saucepan over medium heat. Add 125g rindless bacon, roughly chopped. Cook for 5 to 6 minutes or until crisp. Add 750g Beef Mince. Cook, stirring with a wooden spoon to break up mince, for 15 minutes or until browned. Place two cups of rice into pan and add 3 cups of water. Put on a high heat and wait to boil. Once boiling stir, put on a low heat and cover for 12 minutes. Once ready, place to one side without removing the lid. Add 2 medium brown onions, finely chopped, 2 medium red capsicums, chopped, 3 garlic cloves, crushed and 1 long red chilli, chopped. Cook for 5 to 6 minutes or until vegetables are soft. Add 2 tbsp Mexican chilli powder. Cook, stirring, for 1 minute or until fragrant. Add 800g chopped tomatoes and 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, partially covered, for 30 minutes or until sauce has reduced slightly. Add 400g red kidney beans, drained, rinsed. Increase heat to medium. Cook for 15 minutes or until beans are heated through and sauce has thickened.

Add the rice and cold water to a saucepan on a high heat and bring to the boil. Once boiling stir the rice, place the lid on the saucepan and put on a low heat for 12 minutes. Once the 12 minutes are up (or if all the water is absorbed first) remove from heat and put to one side until ready to serve. The not remove the lid. Oil frying pan and brown off the sliced chorizo, then put to one side Put onions into pan and brown them off Add tomatoes, boiled water, stock cube, sugar, salt and pepper Add beans and simmer for 20 minutes on a low heat Stir in spring onions Add chorizo and mix well

Preheat oven to 220C. Place capsicum, zucchini and onion into a backing tray. Drizzle with oil and toss to coat. Bake for 20 minutes. Add water to saucepan and bring to the boil on a medium heat. Add couscous to the pan, take of the heat, cover and let the couscous steam for 5 minutes. When you remove the lid the couscous will appear flat and even. Fluff it up with a fork. Add cooked vegetables to cooked couscous Season with salt and pepper. Serve and enjoy.

Preheat oven to 180C. Mix flour with salt and pepper. Lightly coat steak in the seasoned flour. Heat 1 tbsp oil in a frying pan over medium/high heat. Cook steak in small batches for 2 minutes at a time until browned. Place cooked steak in a large casserole dish. Into the frying pan add the rest of the oil along with the leeks, capsicum and garlic. Cook over medium heat for 3 to 4 minutes. Add tomatoes, tomato paste, vinegar, mustard and chopped thyme. Bring to the boil and pour over the steak. Bake with dish covered for 2 hours so that the meat is tender. Add salt and pepper to taste. Garnish with thyme.

Add changs oriental dressing and oil into bowl and whisk together combine cabbage, onions and pine nuts in salad bowl Add dressing and mix well Just before serving add the fried noodles and toss thoroughly

Preheat oven to 200c and grease a baking dish Place chicken breasts between two sheets of plastic wrap and pound firmly and evenly with a mallet or rolling pin to the desired thickness Divide the guacamole between the chicken pieces and spread a thin layer onto each breast. Roll up the chicken, starting with the thinnest part. Secure with toothpicks Place beaten eggs in a shallow dish Spread breadcrumbs over a flat surface, such as a plate or chopping board Roll the stuffed chicken in the egg and then press and roll into the breadcrumbs until well covered Place the chicken seam-side down in baking dish Bake for 30 mins or until the chicken is cooked through and the crust is golden brown and crispy

Preheat the oven to 180C Evenly spread pizza sauce on a pizza base Cover the sauce with grated cheese Place desired amount of sliced mushrooms and diced capsicum on top of cheese Put pizza into oven for 10/15 mins or when cooked to your liking Repeat for each pizza base

Cook sausages as instructed on the pack. If possible BBQ them for extra flavour. Add olive to frying pan on a high heat. Add the onions and cook to preferred style (soft or crispier). Put to one side. Add sausages to rolls, add cooked onions and ketchup and mustard as desired. Serve and enjoy

Preheat oven to 170C Pierce each potato several times with a knife and heat in the microwave for 8 minutes Turn potatoes over and cook in the microwave for another 8 minutes Place potatoes into an oven tray and pour over olive oil, toss them until covered. Grind salt onto each potato and place the tray in the oven fro 20/30 mins (longer if the potatoes are not cooked through). Mix the tuna, sweetcorn and mayonnaise into a bowl until well combined. Place potatoes on to plates, slice the middle and place 25g butter in the middle. Add the tuna mixture to the potatoes and sprinkle with grated cheese. Serve and enjoy

Place a large saucepan on a medium heat Add the diced garlic, onion and carrot and cook until the onion is soft and transparent Add the mince to the skillet and brown off. Once browned off pour in the diced tomatoes and passata. Add vegetable stock and mix together. Add mushrooms and zucchini to the mix. Season with salt and oregano. Bring to the boil and turn down to simmer for 1 1/2 to 2 hours. Preheat the oven to 180C Make the cheese sauce by melting butter in saucepan, adding the flour and stir until it forms a dough, gradually add milk while mixing at the same time (do not stop mixing). Once the sauce has thickened add 1 cup of cheese and stir in until melted. Put sauce to one side. In a large pasta dish pour half of the bolognese mix, then on top pour half of the cheese sauce and then cover with lasagne pasta sheets. Repeat this for a second layer and then spread the remain grated cheese on top. Place the lasagne in the oven for 30/40 mins serve and enjoy.

Preheat oven to 180C Place macaroni into a large saucepan filled with water and add a tsp of salt. Bring to the boil and cook until softened. Make the cheese sauce by melting butter in saucepan, adding the flour and stir until it forms a dough, gradually add milk while mixing at the same time (do not stop mixing). Once the sauce has thickened add 1 cup of cheese and stir in until melted. Put sauce to one side. Drain the macaroni and place into a large pasta tray. Pour the cheese sauce on top and thoroughly mix together until well combined. Spread remaining grated cheese on the top and place the tray into the oven. Cook for 20/30 mins or until the cheese is golden on top. Serve and enjoy.

Add the rice and water to a saucepan on a high heat and bring to the boil. Once boiling stir the rice, place the lid on the saucepan and put on a low heat for 12 minutes. Once the 12 minutes are up (or if all the water is absorbed first) remove from heat and put to one side for 10 mins. The not remove the lid. If you're adding meat to the dish cook now as required. Distribute rice for each serving Wash black beans, drain sweetcorn and add 1/2 cup of each to each serving. Add chili beans, a tbsp of sour cream and avocados to each serving. If using, add cooked meat to servings Finish with adding cheese. (The exact portions for each serving is really up to you).

Bring a large saucepan of salted water to the boil. Add pasta and cook until tender. Drain and return to the saucepan While pasta is cooking, heat oil in a frying pan over a medium/high heat Fry bacon pieces for 4 minutes, or until crisp In a jug or small bowl, whisk the eggs with the extra egg yolks and add cream and cheese. Season mixture to taste with pepper. Add the bacon along with the egg mix to the pasta and gently mix Cook while tossing over a low heat for 1 minute Serve hot with a sprinkle of cheese and chopped parsley

Add pasta to large saucepan of water, add salt and bring to the boil. Reduce to medium heat and leave to cook until soft. Add olive oil to large skillet and bring to heat on medium/high setting. Add chicken and cook until cooked through and place to one side. Add pine nuts to frying pan on medium/high heat. Cook until browned off, tossing to prevent burning. Place to one side. Drain pasta and poor into large skillet, mixing in with chicken and pine nuts. Add in the pesto ad mix until combined Add mozzarella and mix again. Serve and enjoy.

Bring a large saucepan of salted water to the boil and add pasta. Cook until soft. Drain. While the pasta is boiling, heat oil in a frying pan over a medium heat. Add chorizo and fry for 5 minutes, until crisp. Remove from pan and drain on paper towel. Heat oil in a large saucepan over a medium heat. Add onion, garlic and theme and saute for 4 minutes, until soft. Add passata to the saucepan. Season with salt and pepper. Stir well. Add drained pasta to the saucepan and stir to coat pasta, cooking for 5 minutes until pasta is heated through. Add chorizo to the pasta mix, stirring through for 2 minutes, until heated through. Remove pasta from heat and toss through rocket leaves. Serve hot, sprinkled with crumbled feta cheese. Garnish with thyme.

Follow cooking instructions on pre-made pie Peel and dice potatoes, wash and place in a large saucepan of water, add a couple of pinches of salt and bring to the boil, then reduce the heat to medium/high and leave to cook for 30/40 mins, or until when placing a knife in a potato it slides off Drain the water from the potatoes and mash them. Add the butter and mix in. Add the cream and continue to mix together. Make the gravy mixture and set to one side. Now serve the mash onto plates with the cooked pie pouring gravy as desired. Enjoy

Boil a full kettle of water. Pour boiled water into a large saucepan with 1/4 tsp of salt on a high heat. Add the rice and cook for 10/12 minutes. Once cooked, drain and return the rice to the pan. Cover with the lid and set to one side. Heat a large frying pan on a medium heat (no oil). When hot, add the mince and fry until browned, 4/5 minutes. Break it up as it cooks and then drain the excess fat. Season with salt and pepper. Add garlic, cayenne pepper, mild chilli powder and paprika to the pork. Stir-fry until fragrant, 30 seconds. Pour the passata, chicken stock paste and water for the sauce into the pan. Add a pinch of sugar. Stir, bring to the boil, then reduce the heat. Simmer for 10-12 mins, occasionally stirring until the sauce has thickened. Season with salt and pepper and remove from the heat. Put the baby plum tomatoes and in a bowl with the olive oil for salsa. Season with salt and pepper and mix together. Set the salsa to one side. Once everything is cooked, fluff up your rice and share between bowls. Add the pork mince, cheese, salsa and a dollop of sour cream. Top with chilli flakes. Serve and enjoy!

Whisk together the buttermilk, mustard, white balsamic vinegar and chives in a bowl until all ingredients combined If using fresh prawns, prepare by peeling skins and de-veining and leaving tails intact Heat butter in a large frying pan over medium/high heat. Add prawns and cook for 3 to 5 mins, depending on size, until pink. Arrange lettuce on four serving plates and top with tomatoes and prawns Spoon buttermilk dressing over top and sprinkle with freshly grated Parmesan and lemon slices

Add olive oil to frying pan and bring to heat on medium/high Add Salmon fillets and cook to your liking Combine mixed salad leaf bag, tomatoes and cumber Add pomegranate seeds and toss salad to mix well Distribute salad to plates and place salmon fillet on top of each Season with salt and pepper and add salad dressing of your choice Serve and enjoy

Combine peanut oil, soy sauce and oyster sauce in small jug or bowl. Heat a wok over high heat until hot. Add sesame oil then Chicken Mince. Stir-fry for 3-4 minutes, breaking up mince, until the mince is just cooked through. Save 1/3 of the shallots, thinly sliced for garnish. Add remaining shallots, finely grated ginger, garlic cloves, medium button mushrooms and can water chestnuts to mince. Stir-fry for 2 minutes. Add combined sesame oil sauce, stirring until heated through and sauce thickens slightly. Stir through fried noodles. Divide mince mixture evenly among 10 small iceberg lettuce leaves, washed, dried, trimmed. Top with sesame seeds, crushed peanuts and saved shallots. Serve and enjoy!

Cook the potato in a saucepan of boiling water for 10 mins or until tender. Drain well. Return to the pan. Meanwhile, heat 2 tsp oil in a pan over medium heat. Add sausages and cook, turning, for 4-5 mins or until browned. Transfer to plate. Set aside to cool. Cut into 3cm pieces. Heat the remaining oil in the frying pan. Add the onion and cook for 2-3 mins or until onion begins to change colour. Add chilli, if using and cook for 1 min or until aromatic. Add the tomato, potato and sausage. Fill the empty tomato can with water and add to the pan. Stir to combine. Bring to the boil. Reduce heat to low and simmer for 6-8 mins or until the sausage is cooked through. Add the peas and cook for 1 min or until heated through. While the casserole is cooking, heat the garlic bread following packet directions. Serve with the casserole.

Preheat oven to 180C Put frying pan on medium heat Break onions apart into petals and place into pan, tossing regularly Add olive oil, pinch of salt and black pepper Place apples into pan Add red wine vinegar to pan Place parsnips on top of apples and onions Lay sausages on top and drizzle olive oil Bake for 30 minutes Drizzle over the honey and return for 5 mins until golden Serve with Sweet Potato Mash Pierce sweet potatoes several times with a fork. Wrap individually in foil. Place on a baking tray. Bake for 1 hour or until tender. Set aside to cool for 15 minutes Carefully unwrap foil. Cut in half. Use a spoon to scoop out the flesh and place in a large bowl and discard skin Place the butter and cream in a microwave-safe jug. Microwave on high for 1 min or until butter has melted. Strain mixture over the sweet potato. Add the maple syrup and mash until smooth Serve and Enjoy

Preheat oven to 180C Heat oil in a frying pan over medium/high heat. Cook mince in two batches for 8 minutes or until browned. Remove meat from pan. Add onion and garlic to pan and cook until softened, 3 minutes. Return mince to pan and add gravy powder. Cook, stirring, for 1 minute. Add stock, tomatoes and carrots and bring to the boil. Reduce heat to medium/low. Simmer for 25-30 mins, or until thickened, then add peas. While meat is cooking, bring a saucepan of salted water to the boil and cook potatoes for 10 mins or until tender and then drain. Return drained potatoes to pan over low heat and mash until smooth. Add butter and milk and stir until butter melts and mixture is well combined. Spoon mince into a casserole dish. Top with potato mixture and sprinkle with cayenne pepper. Bake for 25 mins or until golden. Serve and enjoy.

Place a large saucepan on a medium heat Add the diced garlic, onion and carrot and cook until the onion is soft and transparent Add the mince to the skillet and brown off. Once browned off pour in the diced tomatoes and passata. Add vegetable stock and mix together. Add mushrooms and zucchini to the mix. Season with salt and oregano. Bring to the boil and turn down to simmer for 1 1/2 to 2 hours. Cook the spaghetti according to package instructions until al dente. Drain and set aside. Toss the cooked spaghetti with the bolognese sauce. Serve immediately with grated cheese on top. Serve and enjoy! You can adjust ingredients like wine to taste in the sauce if desired. Let the sauce simmer longer for more developed flavours. So easy and delicious!

For the chips, peel the potatoes and cut into whatever size you prefer. Wash well in cold water until the water runs clear, drain and pat dry with a clean tea towel. Fill a deep-fat fryer or a large, deep, heavy-bottomed saucepan two-thirds full with vegetable oil. Heat the oil to 140C–160C, using a thermometer to check the temperature if you're not using a deep-fat fryer. (CAUTION: Hot oil can be dangerous. Don't leave unattended.) Carefully place the chips in the hot oil and cook for 7–8 minutes or until just cooked through (without colouring). Remove from the oil using a slotted spoon, drain on kitchen paper and set aside to cool. You may do this a few hours in advance, keeping the chips covered, in the fridge. Meanwhile, to finish the chips, deep fry the chips in batches again in the oil at 180C for 2 minutes, or until crisp and golden brown. Drain on kitchen paper and season lightly with salt. For the steak, cut small slits across the line of fat on the steak and drizzle a little oil over the fat. Heat a griddle pan over a high heat. Salt the edge of the fat on the steak and place it onto the pan, standing it up on the fatty edge. Hold it there for a few seconds until the fat begins to run down the grooves of the grill; this is all the lubrication you will need to cook the steak. Allow the steak to fall over, season it very lightly with salt and plenty of pepper, then grill for 2 minutes on each side for a rare steak; 3 minutes for medium; and 4 minutes for well done. However, remember the thinner the steak, the less the cooking time. Once cooked, leave the steak to rest on a warm plate in a warm place (such as a very low oven) for a few minutes, so that the juices will settle evenly within the meat, while also allowing the meat to relax and become even more tender. Serve the steak and chips with Dijon mustard.

Cook the Meat: In a frying pan over medium heat, cook the ground beef or chicken until it's browned and cooked through, breaking it apart with a spoon as it cooks. Drain any excess fat. Season the Meat: Add the taco seasoning mix to the cooked meat according to the packet instructions, or sprinkle in your own homemade taco seasoning blend. Stir well to combine and let it simmer for a few minutes. Prepare the Tortillas: While the meat is simmering, warm the tortillas. You can do this by wrapping them in a damp paper towel and microwaving them for about 20-30 seconds, or by heating them in a dry skillet for about 30 seconds on each side. Assemble the Tacos: Once the meat is ready and the tortillas are warm, spoon some of the seasoned meat onto each tortilla. Then, add your desired toppings on top of the meat. Serve: Serve the tacos immediately while they're warm. You can also serve them with some additional sides like rice and beans if you like.

In a large bowl, whisk together the flour with the salt and a pinch of pepper. Make a well in the center of the flour. Pour in the eggs, milk, and melted butter into the well and whisk into the flour until smooth. Cover and let stand 30 minutes. Preheat the oven to 220C. Generously grease the bottom and sides of an 8x12-inch or 9x9-inch ceramic or metal casserole dish with vegetable oil. (Do not use a glass baking dish.) Place a rack in the bottom third of the oven. Put the empty dish on the rack in the oven as it preheats. While the oven is coming to temperature, heat a tablespoon of vegetable oil in a skillet on medium high. Add the sausages and brown them on at least a couple of sides. When the sausages have browned, and the dish in the oven is hot, pull the oven rack out a bit, put the sausages in the casserole dish, and gently pour the batter over the sausages. Bake at 220C until the batter is risen and golden (don't open the oven door while it's baking!), and a toothpick or knife inserted in the middle of the batter comes out clean, 25 to 35 minutes.

Preheat oven to 170C Beat eggs, add flour and beat until smooth Add zucchini, onion, bacon, cheese and oil and mix together well Grease and line 30x20cm lamington pan. Pour into pan the mixture and bake for 30 minutes Once ready cut into slices and serve with salad