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Serves 2
Prep: 10 minutes
Cook: 15 minutes

15ml (1 tbsp) olive oil
1 small red onion, finely chopped
1 clove garlic, finely chopped
250ml (9 floz) chicken stock
250ml (9 floz) red wine
2.5ml (1/2 level tsp) chopped fresh thyme
2 level tsp Dijon mustard
1 level tbsp redcurrant jelly
salt and freshly ground black pepper
2 rump steaks, each about 150g (5oz)

1. To make the sauce, heat the oil in a non-stick pan, add the onion and garlic and cook, stirring occasionally, for about 5 minutes. Add the stock, red wine, thyme and mustard and bring to the boil. Allow the sauce to bubble for about 10 minutes or until the liquid is thick and syrupy and reduced by half. Strain the sauce and discard the onions. Season to taste and stir in the red currant jelly.
2. Brush a heavy-based frying pan or griddle with a little olive oil. Heat the pan until very hot then add the steak and cook for 1 minute on either side for rare, 2 minutes either side for medium or 3-4 minutes either side for well done, depending on the thickness. Transfer to a warmed serving plate, spoon over a little of the sauce with new potatoes and green vegetables

Cooks Tip

You can prepare the sauce in advance and simply reheat in a small pan when needed.

Serves 4
Prep: 20 minutes
Cook: 50 minutes

450g (1lb) skinless cod or haddock fillet
900g (2lbs) old potatoes, peeled and cut into even sized pieces
1 tbsp olive oil
3 sticks celery, finely chopped
350g (12oz) leeks, trimmed, cleaned and thinly sliced
400 ml (14floz) semi skimmed milk
200g (7oz) cooked, peeled prawns
salt and ground black pepper
25g (1 oz) butter
15g (1/2oz) plain flour

1. Cook the potatoes in boiling, salted water for 15-20 minutes or until soft. Drain well.
2. Place the fish in a large shallow pan, pour over the milk, cover and simmer gently for about 10 minutes or until just tender. Remove the fish from the milk and flake the flesh, discarding the skin and bones. Strain the milk and set aside.
3. Heat the oil in pan and cook the leeks and celery over a medium heat for 7-10 minutes or until soft. Add the prawns and continue cooking for a further 1 minute
4. Place the flour and 350ml of the reserved milk in a blender and process for 1 minute. Transfer the liquid to a saucepan and slowly bring to the boil, stirring continuously, until it becomes slightly thicker. Reduce the heat and simmer for 1 minute. Season to taste.
5. Mash the potatoes adding the butter, remaining milk and seasoning. Mix together the flaked fish, leeks, celery, prawns and white sauce. Adjust seasoning, then spoon the mixture into a shallow ovenproof dish.
6. Spoon over the mashed potato and bake at 200°C/400°F/gas 6 for 20-30 minutes or until the top is golden brown.

Cooks Tip

If you don''''t eat shellfish add 125g (4oz) of peas instead of the prawns

Prep: 20 minutes
Cook: 60-70 minutes
Serves 6

3 small courgettes, roughly chopped into bite size pieces
2 red peppers, de-seeded and chopped into bite sized pieces - see cooks tip
2 red onions, roughly chopped, optional
1 aubergine, roughly chopped
4 cloves garlic, peeled
2 400g cans chopped tomatoes with herbs
3 tbsp olive oil
400g (14oz) ricotta cheese
2 eggs, beaten
6 tbsp milk
125g (4oz) grated fresh Parmesan
Sea salt and freshly ground black pepper
8 sheets lasagne
25g (1oz) Cheddar cheese, grated

1. Preheat the oven to 200°C/400°F/gas mark 6. Place the courgettes, aubergine, pepper, onions and garlic in a large shallow roasting tin. Drizzle over the oil and season well. Cook, stirring occasionally, for 30-40 minutes or until slightly blackened. Remove from the oven and stir in the chopped tomatoes.
2. In a large bowl mix the ricotta and Parmesan cheese. Stir in the eggs and milk and season to taste. Mix well.
3. Spoon a layer of vegetables over the base of a lightly greased shallow ovenproof dish. Cover with a layer of lasagne.
4. Continue with a layer of vegetables, then another layer of lasagne. Spread the ricotta mixture over the top and sprinkle over the Cheddar. Bake for 30 minutes or until golden brown and bubbling. Serve with a tomato and basil salad.

Cooks Tip

If you find that peppers or onions upset you, leave them out and add 2 medium carrots, peeled and chopped into bite-sized pieces instead.