White onion (150g) • vegan mince (see note) • Spicy Italian seasoning • x2 tins of chickpeas (400g can) • sun-dried tomatoes in balsamic vinegar brine (drained and sliced with a little dollop of the balsamic vinegar) • garlic cloves minced • celery chopped • white potatoes chopped into small mouthful bites • Veggie broth (I use OXO) • nutritional yeast • chilli flakes • Smokey Paprika •
tins of chopped tomatoes, blended smooth • Garlic clove, finely chopped • olive oil • oxo cubes • A splash of Lea & Perrins • heaped teaspoon of Marmite • squirt of tomato ketchup • squirt of tomato puree • chorizo ring, chopped into small chunks • onion, finely chopped • Salt and pepper • Sugar to taste •
large potatoes (use a fluffy potato like Maris Piper) • tinned corned beef • oil for pan frying • large onion, sliced • hot water • Worcestershire sauce • beef OXO stock cubes • sea salt and freshly ground black pepper to season
mince beef • garlic crushed • onion finely diced • tin of tomatoes • tomato puree • sugar or a carrot to get rid of tartness from the tomatoes • cubes of frozen spinach or a handful of fresh • Worcestershire sauce • oregano • cooking oil • spaghetti • beef oxo (dry beef stock) cubes •
large potatoes (Maris Piper or King Edwards), peeled • large onions • smoked streaky bacon, or 3-6 of smoked back bacon • hot water to cover • beef OXO stock cubes • plenty of Worcestershire sauce • oil • sea salt and freshly ground black pepper
Beef roasting joint (I prefer topside) • English or wholegrain mustard • vegetable oil or seed oil • Rosemary (stems removed and finely chopped) • garlic (finely chopped) • hot water • red wine, red wine vinegar, or dry sherry for deglazing • Meat juices from the beef • beef stock cube (I use OXO) • Worcestershire sauce • cold water • cornflour
onion (chopped or sliced) • garlic clove (finely chopped) • cabbage (I used British savoy) • extra virgin olive oil • black pepper • Salt • hot chilli powder • Worcestershire sauce • chorizo • chicken oxo cube • hot boiling water • white wine