Beef and Vegetable Loaf

(SERVES 6)

• 1 onion, grated
• 2 carrots, grated
• 1 parsnip, grated
• 1 turnip, grated
• A pinch of ground cinnamon
• 450 g/1 1b/4 cups very lean minced (ground) beef
• 50 g/2 oz/1 cup fresh wholemeal breadcrumbs
• Salt and freshly ground black pepper
• 1 egg, beaten
• 330 ml/ 12 fl oz/1 can mixed vegetable juice
• 10 ml/2 tsp low-fat spread
• 15 ml/1 tbsp cornflour (cornstarch)
• 15 ml/1 tbsp water
• 15 ml/1 tbsp tomato puree (paste)
• 15 ml/1 tbsp chopped basil
• Small basil sprigs

To Serve:

• Winter slaw

Mix the prepared vegetables with the cinnamon, mince, breadcrumbs and some salt and pepper. Stir in the egg to bind with 60 ml/4 tbsp of the vegetable juice. Grease a 900 g/2 1b loaf tin (pan) with the low-fat spread. Turn the mixture into the tin and press down well. Cover with foil. Bake in the oven at 190degree C/375degree D/gas mark for 1 ¼ hours. Remove the foil after 45 minutes. Meanwhile, empty the remaining vegetable juice into a saucepan. Blend the cornflour with the water and tomato puree. Add to the juice. Bring to the boil and cook for 1 minute, stirring, until thickened. Add to the chopped basil and season to taste. Turn out the meat loaf and slice thickly. Spoon the hot sauce on to six warmed plates. Add a slice of loaf and garnish each with a basil sprig. Serve with Winter Slaw.

Keema Curry

(SERVES 4)

• 1 onion, finely chopped
• 1 garlic clove, crushed
• 450 g/1 1b/4 cups very lean minced (ground) beef
• 5 ml/1 tsp grated fresh root ginger
• 15 ml/1 tbsp garam masala
• 2.5 ml/ ½ tsp hot chilli powder
• 5 ml/1 tsp ground cumin
• 5 ml/1 tsp numeric
• 228 g/8 oz/1 small can chopped tomatoes
• 30 ml/2 tbsp tomato puree (paste)
• 150 ml/ ¼ pt/ 2/3 cup very low-fat plain yoghurt
• Salt and freshly ground black pepper

To serve:

• 175 g/6 oz/ ¾ cup basmati rice, rinsed and boiled
• Coriander (cilantro) leaves

Put the onion and garlic in a pan with the meat. Cook, stirring, until the grains are brown and separate. Pour off any fat. Add all the remaining ingredients. Bring to the boil, reduce the heat, cover and cook gently for 40 minutes, stirring occasionally. Remove the lid after 20 minutes. Taste and re-season if necessary. Serve on a bed of basmati rice, garnished with coriander leaves.

Peppered Steak Madeira

(SERVES 4)

• 4 small fillet steaks, about 150g/5 oz each
• 15 ml/1 tbsp multi coloured peppercorns, crushed
• 25 g/1 oz/2 tbsp low-fat spread
• 1 bunch of spring onions (scallions), finely chopped
• 90 ml/6 tbsp Madeira
• Salt and freshly ground black pepper
• Parsley sprigs

To serve:

• Mushrooms Wild Rice Mix

Wipe the steaks and press the peppercorns into the surfaces. Melt the low-fat spread and fry (sauté) the steaks for 4-6 minutes or until cooked to your liking. Lift them out of the pan and keep warm on warmed plates. Add the spring onions to the pan and cook for 3 minutes, stirring. Add the Madeira and cook until bubbling. Season to taste and spoon over the steaks. Garnish with parsley sprigs and serve with Mushroom Wild Rice Mix.

Grilled Steak with Peppers

(SERVES 4)

• 15 g/ ½ oz/1 tbsp low-fat spread
• 1 garlic clove, crushed
• 15 ml/1 tbsp chopped parsley
• 15 ml/1 tbsp chopped basil
• 15 ml/1 tbsp lemon juice
• Salt and freshly ground black pepper
• 4 thin fillet steaks, about 100 g/4 oz each
• 1 each of red, green, yellow and orange (bell) peppers, cut into sixths

To serve:

• Stewed Herby Mushrooms
• Mixed Salad

Melt the low-fat spread and stir in the garlic, herbs, lemon juice and a little salt and pepper. Lay the steaks and pepper on a grill (broiler) rack. Brush all over with the garlic mixture. Grill (broil), brushing and turning once, until the steaks and peppers are cooked through. If you like your streak rare, remove after about 4 minutes of cooking and keep warm while continuing to cook the peppers. Transfer to warmed plates and serve with Stewed Herby Mushrooms and Mixed Salad.

Sesame Beef with Mushrooms

(SERVES 4)

• 30 ml/2 tbsp sesame seeds
• 3 garlic cloves, crushed
• 120 ml/4 fl oz/ ½ cup red wine
• 60 ml/4 tbsp soy sauce
• 10 ml/2 tsp red wine vinegar
• Salt and freshly ground black pepper
• 350 g/12 oz lean, tender rump steak, all fat discarded and cubed
• 175 g/6 oz button mushrooms

To serve:

• Crispy Baked Potato Skins
• Mixed Leaf Salad

Dry-fry (sauté) the sesame seeds in a frying pan (skillet) until golden. Put in a shallow dish with the garlic, wine, soy sauce, vinegar and a little Salt and pepper. Add the steak and mushrooms. Toss and leave to marinate for at least 2 hours. Thread the steak and mushrooms on to soaked wooden skewers and place on a grill (broiler) rack. Grill (broil) for about 5 minutes, turning occasionally, until cooked to your liking. Serve with Crispy Baked Potato Skins and Mixed Leaf Salad.

Chilli con Carne

(SERVES 4)

• 1 onion, chopped
• 1 garlic clove, crushed
• 225 g/8 oz/2 cups very lean minced (ground) beef
• 2.5 ml/ ½ tsp hot chilli powder
• 5 ml/1 tsp ground cumin
• 2.5 ml/ ½ tsp dried oregano
• 400 g/14 oz/1 large can red kidney beans, drained, rinsed and drained again
• 15 ml/1 tbsp tomato puree (paste)
• Salt and freshly ground black pepper
• Shredded lettuce
• Lemon wedges

To serve:

• 175 g/6 oz/ ¾ cup long-grain rice, boiled

Put the onion, garlic and meat in a saucepan. Fry (sauté) stirring, until the grains of meat are brown and separate. Pour off any fat. Add the remaining ingredients except the lettuce and lemon wedges and break up the tomatoes with a wooden spoon. Bring to the boil, reduce the heat and simmer for 20 minutes until a rich colour and reduced. Spoon on to warmed serving plates with the rice, garnish with shredded lettuce and lemon wedges and serve.

Pasta Grill

(SERVES 4)

• 175 g/6 oz pasta shapes
• 1 onion, chopped
• 225 g/8 oz/2 cups very lean minced (ground) beef
• 400 g/14 oz/1 large can tomatoes
• 2.5 ml/ ½ tsp dried oregano
• Salt and freshly ground black pepper
• 45 ml/3 tbsp grated low-fat Cheddar cheese

To Serve:

• Mixed Green Salad

Cook the pasta according to the packet directions. Drain. Meanwhile, fry (saute) and onion and beef together in a pain until the grains of meat and brown and separate. Pour off any fat. Add the tomatoes and break up with a wooden spoon. Stir in the oregano and a little salt and pepper. Bring to the boil, reduce the heat and simmer for 10 minutes. Stir in the pasta. Spoon into a flameproof dish. Top with the cheese and flash under a hot grill (broiler) to brown the top. Serve with Mixed Green Salad.

Steak Diane

(SERVES 4)

• 4 tenderised top-rump steaks, about 150 g/5 oz each
• 10 ml/2 tsp lemon juice
• 25 g/1 oz/2 tbsp low-fat spread
• 1 small onion, grated
• 15 ml/1 tbsp chopped parsley
• 30 ml/2 tbsp Worcestershire sauce
• 4 tomatoes
• 4 tiny parsley sprigs

To Serve:

• Fluffy Mashed Potatoes
• Runner beans

Rub the steaks with the lemon juice. Melt the low-fat spread in a large frying pan (skillet) and fry (sauté) the steaks for 2-3 minutes on each side until cooked through. Remove from the pan and place on warmed serving plates. Keep warm. Add the remaining ingredients except the tomatoes and parsley sprigs to the pan and cook, stirring, for 1 minute. Pour over the steaks. With stalk sides down, cut the tomatoes almost in quarters but not right through the base. Open out gently to form `lilies`. Put a tiny sprig of parsley in the centre of each and use to garnish the steaks. Serve with Fluffy Mashed Potatoes and runner beans.

Braised Beef in Wine

(SERVES 4)

• 450 g/1 1b bean braising steak, trimmed of any fat and diced
• 50 g/2 oz lean bacon pieces, diced
• 1 garlic love, crushed
• 225 g/8 oz button onions, peeled but left whole
• 3 carrots, sliced
• 175 g/6 oz button mushrooms
• 1 bay leaf
• 300 ml/ ½ pt/ ¼ cups red white wine
• 150 ml/ ¼ pt/ 2/3 cup beef stock, made with ½ stock cube
• 15 ml/1 tbsp tomato puree (paste)
• Salt and freshly ground black pepper
• 15 ml/1 tbsp cornflour (cornstarch)
• 15 ml/1 tbsp water
• 3 courgettes (zucchini), sliced

To Serve:

• 4 jacket-baked potatoes

Put all the ingredients except the cornflour, water and courgettes in a flameproof casserole (Dutch oven). Bring to the boil, then transfer to a pre-heated oven at 150degree C/300degree F/gas mark 2/ Cook for 3 hours. Discard the bay leaf. Blend the cornflour with the water. Stir in a little of the cooking liquid, then stir back into the casserole. Add the courgettes. Return the oven for a further 30 minutes. Taste and reseason if necessary and serve each portion with jacket baked potato.