400g minced beef
1 tsp olive oil
1 beef stock cube (eg Oxo)
6 drops of Tabasco hot sauce (or more if you prefer extra spice)
pinch of dried parsley
salt & pepper

1. Preheat grill to a medium heat.

2. In a large bowl place the ground beef, tabasco sauce, oil and parsley together. Crumble the stock cube in. Add a little salt and pepper, then mix the ingredients together well.

3. Divide mixture into 10, then roll each individual section into a round ball, repeat process until all the mixture is used up.

4. Place the spicy mince balls in a heat proof container or on tin foil and cook under the grill for approx 10-15 minutes turning often.

5. Serve once the juices run clear. Enjoy!

Alternative – Greek Style Meatballs Recipe

1oz / 30g butter
3 1/2oz / 100g finely chopped button mushrooms
1 tbsp Worcestershire sauce
1 tbsp Tabasco sauce
1 tbsp dried thyme
1lb / 450g sausage meat
1lb / 450g ready-rolled puff pastry
1 egg, beaten
salt and pepper

1. Preheat the oven to 200C / 400F / Gas 6.

2. In a large frying pan, melt the butter and fry the mushrooms until nice and soft. Transfer to a large bowl.

3. Add the Worcestershire sauce, Tabasco sauce, thyme and sausage meat. Season well then mix until thoroughly combined.

4. Roll out the puff pastry into a large rectangle, then cut into two long rectangles.

5. Place a layer of sausage meat mixture down the middle of each pastry rectangle then brush each with beaten egg on one edge.

6. Fold the other side of the pastry over onto the egg-washed edge. Press down to seal and trim any excess. Cut each pastry roll into 8-10 small sausage rolls.

7. Place the sausage rolls onto a baking tray and transfer to the oven to bake for around 15-20 minutes or until crisp and lightly golden and the sausage meat is completely cooked through.

450g (1lb) lean minced lamb (or lean minced beef if you prefer)
900g (2lb) potatoes
1 tbsp vegetable oil
1 chopped onion
1 crushed clove garlic
1 red pepper diced
1 tbsp plain flour
225ml (8fl oz) beef stock
4 tbsp milk
knob of butter
75g (3oz) grated Cheddar cheese

1. Preheat the oven to 200C/400F/gas 6.

2. Cut the potatoes into even-sized pieces then place them into a pan of boiling water and cook for around 15-20 minutes or until tender. Drain.

3. Meanwhile heat the vegetable oil in a large frying pan and fry the onions for around 4 minutes. Add the garlic, minced lamb (or beef) and red pepper, cook for 5 minutes. Stir in the flour then add the stock and bring to the boil, stirring continuously. Season with a little salt and pepper.

4. Mash the potatoes and mix with the milk and butter. Season well.

5. You can either spoon all of the mince into a large ovenproof dish or spoon into individual small dishes, top with the potato and sprinkle with Cheddar cheese. Bake in the oven for 25-30 minutes on the middle shelf until the cheese is nice and golden.

400g minced lamb
2 tbsp olive oil
2 small onions (finely chopped)
6 drops of worcestershire sauce
salt & pepper

1. In a large bowl mix together the onions, minced lamb and Worcestershire sauce.

2. Divide into whole mix into four equal portions and shape to create your burgers.

3. Heat the olive oil in a medium sized frying pan, once hot enough, add the burgers and cook on each side for approx 7-10 mins or until juices run clear when pierced with a knife.

4. Serve on barmcakes or soft baps with a healthy fresh salad if you fancy.

350g minced / ground beef
1 large onion (sliced)
1 red pepper (chopped small)
1 green pepper (chopped small)
50g sliced mushrooms
400g tinned chopped tomatoes
1 tsp tomato puree
200g tinned kidney beans
2 crushed garlic cloves
2 tsp chilli powder

1. Dry fry the mince / ground beef in a frying pan for approximately 5 minutes, constantly stirring.

2. Next add the onions, peppers, mushrooms, crushed garlic and chilli powder. Stir well and cook for a further 3 minutes.

3. Add the tomato puree and tinned tomatoes, bring to the boil then simmer for around 25-30 minutes, giving it the occasional stir.

4. Drain the kidney beans and add to the mince, cook for an additional 5 minutes. This chilli is great served with rice with a little grated cheese on top or on a jacket potato.

350g (12oz) minced lamb
1 crumbled stock cube
1 tbsp onion (finely chopped)
1 thick slice of white bread (remove the crust)
1 free range egg
1 tsp mixed herbs
salt & pepper

1. Firstly heat your oven to gas mark 4/180/350F.

2. Place the slice of thick bread into a small bowl, cover with enough water to soak the bread. Leave for around 5 mins, then remove bread and squeeze it to get rid of the water.

3. Next mix the bread with remaining ingredients in a bowl. Shape the mixture into a loaf shape then put on a baking tray.

4. Place meatloaf into the oven and cook for between 35-45 minutes or until the juices run clear when you pierce it with a skewer/knife. Delicious served with mashed potatoes, vegetables and gravy.

2lb lean minced lamb
1 large onion, chopped finely
3 tsps dried mint
30g fresh breadcrumbs
1 tbsp olive oil
salt and pepper

1. To make these minty lamb burgers firstly you must preheat your grill to a medium heat.

2. Get a large mixing bowl and combine the onions, minced lamb, dried mint, olive oil and breadcrumbs. Season with salt and pepper if desired.

3. Once mixture has been combined well, divide the mince into 8. Roll each portion in a ball then flatten with the palm of the hand. Once done, place on a baking tray and toast the burgers slowly for around 6-7 minutes each side, ensuring all are cooked through before serving. Kids love them on barmcakes.

500g minced lamb
1 onion, chopped
4 tomatoes, chopped
2 tbsp curry paste
200ml coconut milk
2 garlic cloves, crushed

1. In a large hot frying pan / skillet, add the mince, onion and garlic and fry for approximately 4 minutes.

2. Put in the tomatoes, curry paste and coconut milk then simmer for around 35 minutes.

3. Serve once cooked. This lamb recipe is great served with rice and vegetables.

1/2 kilo (1lb) scrag end of lamb (minced)
25gms cooking oil
370gms baked beans
1 green pepper (finely chopped)
125gms condensed tomato soup
1 tsp mixed herbs
1 clove garlic (crushed)
salt and pepper

1. This tasty free haricot lamb mince recipe is perfect for a family meal or supper. Preheat oven to 160C / gas 3.

2. Simply fry the lamb mince in the hot fat until lightly brown.

3. In a separate bowl mix together the baked beans and tomato soup, crushed garlic, herbs, finely chopped green pepper, salt and pepper. Then add the meat to the mixture, stir well and place in a oven proof casserole dish for around 50 minutes.