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What you need:

5 medium slices bacon (cut into 1/2 inch chunks)
2 tbsp extra virgin olive oil
1 large sweet potato (peeled and cut into 1/2 inch cubes)
½ small onion (minced)
3 tsp taco seasoning
½ tsp sea salt
½ large red pepper (seeded and diced)

What you do:

Cook bacon in large pan until crispy. Remove bacon, leave bacon grease in the pan and add oil.

Add remaining ingredients and cook over medium high heat until soft and browned, stirring gently often to ensure even browning.

Sprinkle bacon in at the last minute to heat through.
Serve hot.

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What you need:

4 new potatoes, sliced
75g spaghetti or any other pasta of your choice
2 tbsp green pesto
Small handful green beans.

What you do:

Cook the spaghetti in boiling salted water along with the potato slices for 10 minutes.

Chop the green beans into 1 inch pieces and add to the saucepan with the pasta and potatoes.

Cook for 5 more minutes then drain well, but save some of the pasta water.

Return the ingredients to the saucepan, along with the pesto and 2 tbsp of the starchy pasta water to make more of a sauce.
Top with parmesan cheese if desired.

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What you need:

8 oz / 227g of cold potato ( freshly mashed )
4 oz / 100g lard
1 egg
8oz / 227g self raising flour
pinch of salt.
2 baking trays lined with grease proof paper.

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Rub the lard into the flour Then add the salt & cold potato.
Blend well together , then bind together with the egg.
Roll out to 1/2 inch thickness & cut into circles.
Place onto the grease proof paper & cook in the oven for around 12 to 15 mins.
Serve hot.

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What you need:

6 large eggs, beaten
12 oz / 340g whipping cream
Salt and pepper
10 oz / 300 g chopped fresh baby spinach, packed
1 lb bacon diced & cooked
12 oz / 340 g  grated cheese
1 frozen pastry sheet ( defrosted) &  fitted to a 9-inch glass pie plate

What to do:

Mix together the eggs, cream, salt, and pepper  with a mixer or in a food processor .

Layer the bacon, spinach, and cheese in the bottom of the pastry crust, then pour the egg mixture on top.

Bake for 35 to 45 minutes until the egg mixture is set.

When cooked cut into 6 – 8 portions.

Serve hot or cold.

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What you need:

680g minced beef
1 egg
1 onion chopped
235ml milk
110g dried breadcrumbs
25g brown sugar
30ml mustard
80ml ketchup

What to do:

preheat the oven to 175C / 350F / gas mark 4
In a large bowl, stir in the beef, egg, onion, milk and bread and mix together thoroughly.
Lightly grease a 5×9 inch loaf tin, and pour in the mixture evenly.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake for around 1 hour.

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What you need:

1 lb / 500g parsnips, peeled & cut into lengths.
2 tbsp goose fat, or vegetable oil.

Pinch of dried thyme

What to do:

Preheat the oven on 220C / 425F / gas mark 7.
Place the parsnips into a saucepan and bring to the boil. Reduce the heat and simmer for 5 mins.
Place the goose fat or cooking oil into a roasting tin then place in the oven until almost smoking hot.
Place the parsnips carefully into the hot oil, then turn them all over so they’ve all been coated with the fat. Place the parsnips into the oven for around 20 mins, turning occasionally. Sprinkle with a inch of dried thyme.
Serve hot.

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