450g minced beef

2 finely chopped green chillies
1 teaspoon grated fresh ginger
2 garlic cloves, crushed
3 tablespoons chopped fresh coriander
2 tablespoons chopped mint
1 teaspoon cumin seeds
1 tablespoon vegetable oil
1/2 teaspoon ground cloves
1/2 teaspoon ground cardamom seeds
salt and freshly ground black pepper

1. Place the chillies, ginger, corander, cumin, mint, garlic, oil, cloves and cardamom into a food processor and process until fairly smooth. Transfer to a mixing bowl, then add the minced beef and season with salt. Mix well with your hands.

2. Divide the mixture into 12. Cover and chill for 30 minutes in the fridge if you have time.

3. Lightly oil 12 flat metal skewers and shape the kebab mixture around each skewer (as if making a sausage shape).

4. Place the seekh kebabs under a preheated grill and cook for around 5 minutes on each side or until the kebabs are cooked through.

5. Serve the kebabs with sliced red onions and chopped mint if desired.

1 whole cooked ham or 1lb kielbasa
1 head cabbage (chopped)
4 medium potatoes (peeled and chopped into cubes)
4 onions (peeled and chopped into small cubes)
1 lb carrots (peeled and chopped into small cubes)

1. In a large deep pan, fill with water and bring to the boil. Place the ham, cabbage, onion and carrots in the water and let them boil for around 10 minutes.

2. Add the potatoes and boil again for 20 minutes longer and drain well.

3. Spread a little butter on the vegetables and add salt and pepper as desired.

5. Serve immediately, delicious!

4 fl oz milk
2 oz plain flour
400g grated Farmhouse Cheddar
6 oz fresh white breadcrumbs
120ml Ale, Guinness or Cider
1 tbsp Worcestershire sauce
1 heaped tsp dry English mustard power
1 whole egg
1 egg yolk
freshly ground black pepper

1. Heat the milk, add the flour and bring to the boil and allow to slightly thicken. Over a low heat add grated cheese. Stir until melted, then add breadcrumbs, mustard powder, Worcestershire Sauce and beer.

2. Cook until the mixture starts to leave the side of the saucepan.

3. Take the pan off the heat and allow to cool. Put in food processor and add the eggs and mix for about 1 minute. Add pepper to taste.

4. Allow the mixture to cool and store in refrigerator for up to five days.

5. Slice and put on toasted foccacia and place under hot grill until browned and golden.

350g plain flour
1 teaspoon bicarbonate of soda
100g soft butter or margarine
1-2 teaspoons ground ginger
175g soft light brown sugar
1 egg
4 tablespoons of golden syrup

1 Grease one large baking tray or two small ones, then preheat oven to 190C / gas mark 5.

2 In a large bowl place the flour, bicarbonate of soda and ginger then rub in the butter. Add the soft light brown sugar and then stir in the syrup and egg so it makes a firm dough.

3 Roll out the dough mixture to about 5mm thick and cut out your gingerbread men (if you don’t have a cutter, make up your own shapes they are just as tasty!).

4 Place the gingerbread men (or shapes) on the greased tray leaving a little space between each one as they will spread out.

5 Cook for between 10 and 15 minutes until golden brown.

6 Leave the biscuits to cool on a wire rack. Once cooled decorate with icing or just each as they are.

1 onion
2 tomatoes
1/4 cup chopped fresh basil
1 clove crushed garlic
4 tablespoons olive oil
2 tablespoons vinegar
4 slices of Italian bread cut 1/2 inch thick
salt & pepper to taste

1. Finely chop the tomato and onion.

2. In a bowl mix the tomato, onion, garlic, basil, 3 tablespoons of olive oil and vinegar. Add salt and pepper to taste.

3. Place the slices of Italian bread in a broiler or toaster oven until lightly browned. Remove and brush the remaining olive oil on one side of the bread.

4. Place the bread back in the broiler or toaster oven until the bread becomes crisp and crunchy. Remove and add the tomato mixture on top of each slice.

5. Serve either warm or cold.