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What you need:

2  6oz steaks (1/2
2 tbsp dark brown sugar
2 tbsp mirin
2 tbsp sake
2 tbsp soy sauce

What you do:

To make the teriyaki sauce, combine the brown sugar, mirin, sake and soy sauce in a small bowl and stir to combine.

If your steak is very lean, rub a teaspoon of oil onto each steak. If the steaks have a lot of fat marbled in with the meat they shouldn’t need any oil. Heat a heavy bottomed frying pan over high heat until very hot. Add the the steaks and sear one side until browned.
Flip the steaks over and sear the other side. If you want your steaks medium rare, reduce the searing time, if want your steaks well done, increase the searing time.

If you have oil pooling in your pan, drain the excess oil. Pour the teriyaki sauce into the pan with the beef, and let it boil.

Flip the steaks over repeatedly until the teriyaki sauce is very viscous and coats each steak in a thick shiny glaze. Transfer the steaks to a cutting board and let them rest for a few minutes.

Slice your beef teriyaki with a sharp knife. Drizzle the remaining teriyaki sauce onto the sliced steaks and serve.

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What you need:

6 large oranges
2 x 135g/5oz packets of jelly

What you do:
Prepare the jelly according to the packet instructions, but using slightly less water so it is a little firmer, then put in the fridge to set. Cut a slice from the stalk end of each orange. Cut out eyes, a nose and a mouth shape using a sharp, pointed knife. Hollow out the oranges using a small sharp knife and spoon so that you are left with just a shell.

Fill with the chopped jelly.

 

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What you need:
12 oz/350 g plain flour
8oz/ 225 g butter, cubed or an half & half mix of margarine and lard
1 beaten egg + 1 cold water as needed
1 jar of mincemeat
icing sugar ( to dust )

To make the pastry…

Place the flour, butter  into a large clean bowl.
Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs, working as quickly as possible to prevent the dough becoming warm.
Add the egg to the mixture and using a cold knife stir, add cold water a teaspoon at a time until the mixture binds but don’t make it too wet that it is sticky.
Dust a work surface lightly with a little flour and roll out two-thirds of the pastry to 1/8″/3mm thick. Cut circles to line the cups of your tin, don’t worry if the pastry doesn’t come to the top.
Fill the pastry lined tins 2/3 full with mincemeat.
Roll out the remaining pastry to the same thickness and cut smaller circles to fit as lids on the tarts or to be decorative, cut stars or other fancy shapes.
Dampen the edges of the tart bases with a little cold water and press the lids on. Make a small hole in the surface of each pie with a small sharp knife to allow the steam to escape.
Bake in the preheated oven for 20 mins or until golden brown. Remove from the oven and sprinkle with the icing sugar.

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you will need:

5 oz /140g rolled oats
4oz / 115g demerara sugar
3oz / 85g raisins
4oz /115g margarine or butter (melted)

What to do:

Preheat the oven to 190C / 450F / gas mark 5
Lightly brush a retangular, shallow cake tin with oil.
In a bowl, mix together the oats, sugar & raisins with the margarine, mixing well.
Pour the mixture into the shallow tin & press down firmly with the back of a spoon.
Bake in the oven for about 15 / 20 minutes or until golden brown.
Using a sharp knife, mark out up to 14 slices, then leave to cool in tin for 10 /15 mins.
carefully cut & transfer the slices to a cooling rack until completely cool.

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