Marmite pork belly

^{Serves 2
Prep time 10 mins
Cooking time 7 mins}

INGREDIENTS
FOR THE PORK
6 belly pork steaks
1 tbsp Marmite
1 tsp cayenne pepper
1 tsp dried tarragon
1 tbsp olive oil
1 garlic clove, chopped
A sprig of rosemary
1 tbsp English mustard
 
FOR THE VEGETABLES
1 tbsp olive oil
1 leek, thinly sliced
1 broccoli spear, cut
into bite-size pieces
1 cup fresh peas
(or thawed frozen peas)
A handful of trimmed,
green beans
1 vegetable stock cube
Salt & pepper
 
METHOD
Place the pork steaks in a bowl, add the cayenne pepper and season.
Using your hands, coat the steaks with Marmite and sprinkle with tarragon – cover and chill. 
Prepare the vegetables and set to one side.
 
For the steaks: Heat the oil in a pan over a medium heat.
Add the garlic and rosemary to flavour the oil, add the steaks to the pan and brush with mustard, cook on both sides for 3–4 mins.
Turn off the heat and let the steaks rest.
 
For the vegetables: Heat the oil in a wok, when smoking add the broccoli, stir for 1 min, then add the green beans, leeks, and peas.
Crumble in the vegetable stock cube and keep stirring for 2–3 mins.
Add a little water and season, when the vegetables are softened remove them from the heat.
 
To serve: Set out two bowls, add the vegetables, place the steak on top, drizzle with the juices from the pork and serve.

Carrot topped beef pie

^{Serves 4
Prep time 10 mins
Cooking time 25–30 mins}

INGREDIENTS
FOR THE FILLING
2 tbsp olive oil
1 chopped onion
2 garlic cloves, chopped
500g minced beef
2 tbsp Worcestershire sauce
1 tbsp Chipotle Tabasco
1 can chopped tomatoes
3 tbsp tomato purée
Salt & pepper
1 tbsp oregano
 
FOR THE TOPPING
12 sliced carrots
2 tbsp maple syrup
Salt & pepper
1 cup breadcrumbs
150g grated Parmesan
 
TO TOP
200g grated cheddar
150g grated Parmesan
1 tbsp oregano
2 tsp cayenne pepper
 
METHOD
Heat the oil in a pan on a medium heat, add the onion, and garlic and sauté until softened.
Next, add the Worcestershire sauce, Tabasco, chopped tomatoes, purée, and oregano, season and stir.
Pour in the vegetable stock, cover, and reduce the heat
to a simmer for 10 mins, then remove from the heat and allow to cool.
 
FOR THE TOPPING
In a pan bring 750ml of salted water to the boil, add the carrots and cook until soft.
Drain, add to a bowl with maple syrup, season, then mash the carrots until smooth.
Add the breadcrumbs, and grated Parmesan and combine.
Preheat the oven to 180°C, pour the filling into an ovenproof dish and even out.
Add the carrot topping, a spoonful at a time.
Sprinkle with grated cheddar, Parmesan, and oregano and dust with cayenne pepper.
Place in the oven for 35–45 mins until the topping is crisp and golden, then serve with steamed vegetables.

Creamy lardons spaghetti

^{Serves 4
Prep time 10 mins
Cooking time 10 mins}

INGREDIENTS
250g spaghetti
1 tbsp olive oil
1 small onion, finely chopped
200g smoked bacon lardons
½ tsp smoky paprika
2 tbsp cream cheese
Salt & pepper
 
METHOD
Cook the spaghetti in salted water as per pack instructions.
Heat the olive oil in a pan, add the onion, and sauté until soft.
Next, add the bacon lardons, stirring until the fat begins to release.
Sprinkle with paprika, season to taste, then reduce the heat.
When the pasta is cooked, drain, retaining the water.
Add the cream cheese to the pan, stir until it begins to melt, then gradually add some pasta water, until the sauce is creamy.
Finally, add the cooked pasta, mix thoroughly, and serve.

Beef koftas

^{Serves 2
Prep time 10 mins
Cooking time 8–10 mins}

INGREDIENTS
500g minced beef
1 free range egg
½ cup chopped coriander
1 tsp cumin
1 tsp smoked paprika
1-1½ tsp chilli powder, depending on taste
1 tsp ground turmeric
½ tsp allspice
Salt & pepper
Oil for grilling
10 wooden skewers soaked in cold water
 
METHOD
Mix the dry spices, then in a bowl combine with beef, egg, and coriander and season.
Divide the mixture into equal parts (approx 10), roll into sausages, then push a skewer through each one.
(chill for 1hr).
Brush with oil, then grill for 8–10 mins, or on the BBQ until the meat is firm.
Serve with plain yoghurt and hot sauce, topped with coriander.

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