Quick Free Recipes

400g minced beef
1 tsp olive oil
1 beef stock cube (eg Oxo)
6 drops of Tabasco hot sauce
pinch of dried parsley
salt & pepper

Preheat grill to medium. In a large bowl place the minced beef, tabasco sauce, oil and parsley together. Crumble the stock cube in. Add a little salt and pepper, then mix the ingredients together well. Divide mixture into 10, then roll each individual section into a round ball, repeat process until all mixture if used up. Place in a heat proof container or on tinfoil and cook under the grill for approx 10-15 mins turning often. Serve once juices run clear. Enjoy!

350g minced 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

Dry fry the mince in a frying pan for approximately 5 minutes, constantly stirring. Next add the onions, peppers, mushrooms, chilli powder. Stir well and cook for a further 3 minutes. Next add the tomato puree and tinned tomatoes, bring to the boil then simmer for around 25-30 minutes, giving it the occasional stir. Drain kidney beans and add to the mince, cook for an additional 5 minutes. This chilli is great served with rice or on a jacket potato.

350g (12oz) minced beef
1 crumbled beef 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

Firstly heat your oven to gas mark 4/180/350F. 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. Next mix bread with remaining ingredients in a bowl. Shape the mixture into a loaf shape then put on a baking tray. Place meat loaf 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, veg and gravy.