Barman`s Steak

(SERVES 4)

• 750 g/ ½ 1b lean braising steak, cut into 4 pieces
• 1 onion, sliced into rings
• 150 ml/ ¼ pt/ 2/3 cup brown ale
• 10 ml/2 tsp English made mustard
• 1 bay leaf
• Salt an freshly ground black pepper
• 12 g/ ½ oz/1 tbsp low-fat spread
• 10 ml/2 tsp plain (all-purpose) flour
• 15 ml/1 tbsp water
• Parsley sprigs

To serve:

• Fluffy Mashed Potatoes
• Baked Spiced Carrots
• Peas

Place the meat in a shallow oven-proof dish. Cover with the onion rings. Mix together the ale and mustard and spoon over. Add the bay leaf and some salt and pepper. Leave to marinate for at least 4 hours or preferably chill overnight, turning occasionally. Dot with the low-fat spread. Cover with foil or a lid and cook in a preheated oven at 180degree C/350degree f/gas mark 4 for 1 hour or until tender. Lift out the meat and transfer to warmed serving plates. Keep warm. Blend the flour with the water in a small saucepan. Strain in the cooking liquid. Bring to the boil and cook for 2 minutes, stirring. Taste and re-season if necessary. Spoon over the steaks, garnish with parsley sprigs and serve hot with Fluffy Mashed Potatoes, Baked Spiced Carrots and peas.

American Diner

(SERVES 4)

• 350 g/12 oz/3 cups very lean minced (ground) beef
• 2.5 ml/ ½ tsp steak seasoning (optional)
• 100 g/4 oz mushrooms, very finely chopped
• Salt and freshly ground black pepper
• 15 ml/1 tbsp low-fat spread, melted
• 20 ml/4 tsp hamburger relish
• 4 seeded baps, split
• 8 slices dill pickle
• 4 low-fat cheese slices
• Shredded lettuce
• Sliced tomato
• ½ onion, finely chopped

To serve:

• Crispy Baked Potato Skins

Mix the meat with the steak seasoning, if using, the mushrooms and some salt and pepper. Squeeze well together, then shape into four burgers. Place on a grill (broiler) rack. Brush with the low-fat spread and grill (broil) for about 4-5 minutes on each side until browned and cooked through. Spread the relish on one cut surface of each bap. Top with the burger, dill pickle, cheese, lettuce, tomato and chopped onion. Top with the other bap half. Serve with Crispy Baked Potato Skins.

Steak, Mushroom and Potato Kebabs

(SERVES 4)

• 450 g/1 1b lean tender rump steak, trimmed of any fat and cubed
• 15 ml/1 tbsp olive oil
• 10 ml/2 tsp red wine vinegar
• 5 ml/1 tsp dried oregano
• 1.5 ml/ ¼ tsp cayenne
• Salt and freshly ground black pepper
• 16 whole, waxy new potatoes, scrubbed
• 16 button mushrooms
• 8 cherry tomatoes
• 15 g/ ½ oz/1 tbsp low-fat spread, melted

To serve:

• Garlic Bread
• Mixed Salad

Put the meat in a dish with the oil, vinegar, oregano, cayenne and a little salt and pepper. Toss and leave to marinate for at least 1 hour. Meanwhile, cook the potatoes in boiling, lightly salted water until just tender. Drain, rinse with cold water and drain again. Thread the meat, potatoes and mushrooms on eight soaked wooden skewers. Finish each with a cherry tomato. Place on a grill (broiler) rack. Brush with any remaining marinade then with the low-fat spread. Grill (broil) until golden and the meat is cooked to your liking, brushing with any remaining low-fat spread during cooking. Serve with Garlic Bread and Mixed Salad.

Savoury Beef Crumble

(SERVES 4)

• 2 onions, chopped
• 1 leek, chopped
• 2 carrots, chopped
• 450 g/1 1b/4 cup extra-lean minced (ground) beef
• 75 g/3 oz/ ¾ cup plain (all-purpose) flour
• 600 ml/1 pt/ 2 ½ cups beef stock, made with 2 stock cubes
• 5 ml/1 tsp yeast extract
• Salt and freshly ground black pepper
• 85 g/ 3 ½ oz/1 small packet sage and onion stuffing mix
• 75 g/3 oz/ 1/3 cup low-fat spread
• 50 g/2 oz/ ½ cup low-fat Cheddar cheese, grated

To serve:

• Tomatoes with Courgettes

Put the chopped vegetables in a flameproof casserole (Dutch oven) with the meat. Cook, stirring, until the grains of meat are brown and separate. Pour of any excess fat. Stir in 25 g/1 oz/ ¼ cup of the flour and cook for 2 minutes. Remove from the heat and blend in the stock and yeast extract. Return to the heat, bring to the boil and simmer gently for 10 minutes, stirring occasionally. Season to taste. Meanwhile, empty the stuffing into a bowl. Add the low-fat spread and the remaining flour. Rub in with the fingertips until crumby. Spoon over the meat and top with the cheese. Bake in a preheated oven at 190degree C/375degree F/gas mark 5 for 35 minutes or until the top is golden brown. Serve with Tomatoes with Courgettes.

Stifado

(SERVES 4)

• 750 g/1 ½ 1b lean braising steak, trimmed of all fat and cubed
• 40 g/1 ½ oz/ 1/3 cup plain (all-purpose) flour
• Salt and freshly ground black pepper
• 15 ml/1 tbsp extra virgin olive oil
• 25 g/1 oz/2 tbsp low-fat spread
• 1.5 ml/ ¼ tsp cumin seeds, crushed
• A small piece of cinnamon stick
• 30 ml/2 tbsp tomato puree (paste)
• 15 ml/1 tbsp red wine vinegar
• 750 ml/1 ¼ pts/3 cups beef stock, made with 2 stock cubes
• 5 ml/1 tsp dried thyme
• 225 g/8 oz button (pearl) onions peeled but left whole
• 50 g/2 oz/ ½ cup Feta cheese, cubed

To Serve:

• Green Beans with Cherry
• Tomatoes

Toss the meat in the flour, seasoned with a little salt and pepper. Heat the oil and low-fat spread in a flameproof casserole (Dutch oven) and brown the meat on all sides. Pour off any excess fat. Add the remaining ingredients except the onions and cheese. Bring to the boil, stirring. Cover and transfer to a preheated oven at 160degree C/325degree F/gas mark 3 for 2 ½ hours. Meanwhile, boil the onions in water for 3 minutes. Drain. Add to the casserole and return to the oven for a further 30 minutes until cooked through. Add the cheese and return to the oven for a few minutes to melt. Serve straight from the dish with Green Beans with Cherry Tomatoes.

Beef Moussaka

(SERVES 4)

Prepare as for Lamb Moussaka but substitute extra-lean minced (ground) beef for the lamb and 4 courgettes (zucchini) for the aubergines (eggplants).

Kebabs with Walnut Sauce

(SERVES 4)

• 100 g/4 oz/1 cup walnut pieces
• 2 spring onion (scallions), chopped
• 60 ml/4 tbsp beef stock, made with ¼ stock cube
• 45 ml/3 tbsp lemon juice
• 1.5 ml/ ¼ tsp ground ginger
• Salt and freshly ground black pepper
• 450 g/1 1b tender rump steak, trimmed of any fat and cubed
• 250 ml/8 fl oz/1 cup very low-fat fromage frais

To serve:

• Mexican Rice

Put the walnuts, spring onions, stock, lemon juice, ginger and a little salt and pepper in a blender or food processor. Puree until smooth. Thread the meat on skewers and place on a grill (broiler) rack. Brush with a little of the sauce. Grill (broil) until cooked to your liking. Transfer to warmed plates. Blend the fromage frais with the remaining walnut sauce. Spoon into small pots and serve with the steak and Mexican Rice.

Corned Beef Hash

(SERVES 4)

• 450 g/1 1b potatoes, diced
• 350 g/12 oz/1 large can corned beef
• 2 onions, chopped
• 25 g/1 oz/2 tbsp low-fat spread
• 400 g/14 oz/1 large can no-added-sugar baked beans
• 15 ml/1 tbsp Worcestershire sauce
• Salt and freshly ground black pepper

To serve:

• English Country Garden Salad

Boil the potatoes in lightly salted water until tender. Drain. Meanwhile, dice the corned beef, discarding any excess fat. Melt the low-fat spread in a large frying pan (skillet) and fry (sauté) the onions for 3 minutes until soft but not brown. Add the remaining ingredients, the potatoes and corned beef and fry, turning occasionally, for 5 minutes. Press down the mixture with a fish slice and continue cooking for about 5 minutes until golden brown underneath. Flash under a hot grill (broiler) to brown the top. Loosen and turn out on to a warmed plate. Serve cut into quarters with English Country Garden Salad.

Cannelloni al Forno

(SERVES 4)

Prepare as for Lasagne al Forno , but substitute half the beef with minced (ground) chicken livers. Use the Bolognese mixture to fill eight cannelloni tubes, place in an ovenproof dish and cover with the cheese sauce. Bake as for Lasagne al Forno.

Lasagne al Forno

(SERVES 4)

1 quantity Bolognese sauce. Spread a little in the base of a fairly shallow ovenproof dish. Top with 2 sheets of lasagne. Add half the remaining meat. Add another layer of lasagne sheets, the remaining meat, then the remaining lasagne. Whisk a little of the milk in a saucepan with the flour. Whisk in the remaining milk and add the low-fat spread, some salt and pepper and the herbs. Bring to the boil and cook for 2 minutes, whisking all the time until thickened. Stir in the cheese. Spoon on top of the lasagne and bake in a preheated oven at 190degree C/375degree F/gas mark 5 for 35 minutes or until cooked through and golden on top. Serve with Italian Green Salad.

Spaghetti Bolognese

(SERVES 4)

• 350 g/12 oz/3 cups extra-lean minced (ground) beef
• 2 onions, chopped
• 1 carrot, finely chopped
• 1 garlic clove, crushed
• 400 g/14 oz/1 large can chopped
• 15 ml/1 tbsp tomato puree (paste)
• 45 ml/3 tbsp red wine
• Salt and freshly ground black pepper
• 5 ml/1 tsp dried oregano
• 225 g/8 oz spaghetti
• 30 ml/2 tbsp grated Parmesan cheese

To Serve:

• Mixed Green Salad

Dry-fry (sauté) the mince with the onions, carrot and garlic in a large saucepan, stirring, until the grains are brown and separate. Pour off any excess fat. Add the remaining ingredients except the spaghetti and cheese. Bring to the boil, stirring. Reduce the heat, part-cover and simmer gently for 30 minutes until the mixture has formed a rich sauce. Taste and re-season if necessary. Meanwhile, cook the spaghetti according to the packet directions. Drain. Pile on to warmed plates. Spoon the sauce over, sprinkle with the Parmesan cheese and serve with Mixed Green salad.