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What you need:

4 x  portobello mushrooms or flat mushrooms
10g butter
2 tsp olive oil
30g Gruyère cheese or Cheddar (or other 
hard cheese of your choice), grated
A little fresh watercress
4 wholemeal rolls, lightly toasted
chilli relish

what you do:

Preheat the grill to high. Put the mushrooms on a baking tray.

Dot each with a little butter and a tiny drizzle of oil, sprinkle over the grated cheese and grill for 5 minutes or until cooked.

Scatter the watercress over the bottom halves of the bread rolls and top with the grilled mushrooms. Spoon some  chilli relish on top.

Cover with the top halves of the rolls.

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What you do:

Follow my recipe for DEVILED EGGS.

If desired, add a drop of blue food coloring (or a dollop of guacamole), to give the eyeballs a greenish appearance.

Slice some green or black olives crosswise.

Place an olive slice in the middle of each egg.

Give the eyeballs a bloodshot look by dripping beetroot  juice or add a  little  water to tomato ketchup ( to make it runnier) onto the white of each egg, starting from the center and moving outward toward the edge.

Enjoy your bloodshot eyeballs!

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What you need:

1 Large English Cucumber sliced into  1/2-1″ thickness

Raw  Goat Cheese (unpasteurized)

Smoked Wild Salmon

Fresh Chives to garnish

What you do:

Slice the cucumber into sliced into  1/2-1″ thickness & scoop out the seeds and pulp  and fill with a heaped teaspoon of goat cheese.

Garnish each stuffed cucumber coin with a slice of salmon and  cut chives.

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What you need:

1 1/2 tbsp olive oil
500g / 16 oz stir-fry beef
1 brown onion ( diced)
200g / 7 oz  button mushrooms ( thickly sliced)
1 tbsp  ground paprika
400g  tin condensed tomato soup
400g tin chopped tomatoes
Ready cooked steamed rice

chopped flat-leaf parsley leaves and light sour cream, to serve

What to do:

In  a large frying pan  heat 2 tsp of  oil  over high heat.

Fry half of the beef  stirring often  for  around 3 minutes or until browned. Transfer to a plate. Repeat again with oil and the remaining beef.

Add remaining 2 tsp  oil  and add the onions and mushrooms to pan.

Cook for 3 minutes or until tender. Add the paprika &  cook stirring  for 1 minute.

Add soup and tomatoes. Stir until well mixed then bring to the boil.

Reduce heat to low. Return the beef and any juices to pan. Simmer for 3 minutes or until warmed through. Season with salt and pepper.

Spoon rice into bowls. Spoon over goulash and sprinkle with parsley. Top with a spoon of sour cream and serve.

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