A warm and comforting stew. A great dish to set and forget. Can be made in the slow cooker as well.

Ingredients:
2 Tablespoons Olive Oil
500g Gravy Beef, large dice
1 Brown Onion, diced
1 Carrot, diced
2 Garlic Cloves, crushed
1 Tin Tomatoes
500ml Beef Stock
1/2 Cup Pearl Barley
2 Rosemary Sprigs

Method;

Heat oil in a large casserole dish over a medium heat. Cook the beef in batches, turning occasionally until browned. Transfer to a bowl. Add onion and carrot to a bowl and cook, stirring for 5mins or until onion softens. Add garlic and cook for 1min. Return the beef to the pan with the tomatoes, beef stock, barley and rosemary. Bring to the boil. Reduce heat to low and cook for 2hrs, covered. Season well and serve.

A quick and tasty lunch. This mustard steak baguette is filled with and amazingly stick onion jam/sauce. Perfect for those days when you want maximum flavor/minimum time.

Ingredients: 

1 Baguette
Mixed Lettuce Leaves
Handful of Cheese
3 Tablespoons Olive Oil
2 Onions, thinly sliced
1 Rump Steak 
1 Tablespoon Worcestershire Sauce
2 Tablespoon Wholegrain Mustard
2 Tablespoon Water

Method:

Cut the bread into 4 equal lengths, then cut each piece horizontally in half. Spread butter on each side and add some lettuce and cheese. 
Heat 2 tablespoons of the oil in a large saucepan on a medium heat. Add the onions and cook, stirring occasionally, for 10-15mins until softened and golden. Transfer to a plate and set aside.
Increase the heat to high and add the remaining oil to the pan, when hot, add the steak, season with salt and pepper. Cook til your liking. Transfer steak to same plate as onions.
Add the Worcestershire sauce,mustard and water to the pan and stir to deglaze by scraping any sediment from the base of the pan. Return the onions to the pan, season and mix well. 
Thinly slice the steak and divide between the bread. Cover with the onions and Serve.

A heartwarming dinner with a bit of a twist. This Shepard's pie has lentils in it to bulk it up and a super tasty sweet potato topping. Tasty and good for you.

Ingredients:

1 Tin Brown Lentils, rinsed and drained
250g Lean Lamb Mince
1 Brown Onion, chopped
​1 Carrot, grated
2 Cloves Garlic, Crushed
200ml Beef Stock
1 Tablespoon Worcestershire Sauce
1 teaspoon Vegemite
1 Large Sweet Potato, peeled and chopped roughly
2 Tablespoons Greek Yoghurt
2 Tablespoons Chives, chopped

Method:

Preheat oven to 200'c. In a frying pan fry the mince until browned. Add the onions, carrots and garlic to the mince and stir for 5mins. Add the stock, worcestershire sauce, vegemite and lentils. Season well.
Reduce the heat and simmer for 10mins.
Whilst the sauce is simmering, steam the potatoes (I do this in my pressure cooker for 10mins). When potato is cooked, mash it together with the yoghurt. Add the chives and mix well.
Pour the mince mixture into an ovenproof dish, top with sweet potato mash and bake for 25 mins or until the top is golden.

Perfect nibble food. These skewers are super delish and really simple to make. A few good quality ingredients like prosciutto an mozzarella makes all the different.

Ingredients:

8 French bread slices
Extra virgin olive oil
2 Tablespoons Italian seasoning
Fresh mozzarella slices
Roma tomato slices
Fresh basil leaves
4 Slices prosciutto , cut in half

Method:
Brush  the bread  lightly  with  olive  oil  and  season  with  Italian seasoning. Grill until lightly browned (about 3 minutes). To make the skewers layer toast, mozzarella, prosciutto, tomato and a fresh basil leaf. Bake at 180'c for about 5 minutes or until mozzarella just starts to melt. Garnish with extra fresh basil and serve hot.

Tip- You don't have to serve them hot, you can also serve them cold (perfect when making ahead).

Currywurst is a traditional German dish of sausages in a curry/tomato style sauce. This super moorish dish is perfect for winter, and kids will love it too. 

Ingredients:

8 Pork Sausages
½ Tablespoons Butter
¼ cup Tomato Sauce
¼ cup Water
½ teaspoon Worcestershire sauce
¼ teaspoon Sugar
1 ­1/2 teaspoon Curry powder
½ teaspoon Onion powder
¼ teaspoon Smoked paprika 

Method:

Cook the sausages per the packages instructions. Meanwhile, in a small saucepan on medium ­low heat, melt the butter. Add the tomato sauce and water, stirring to combine. Stir in the Worcestershire sauce, sugar, onion powder, paprika and 1 tsp. of the curry powder. You will have a thin sauce. Let the sauce simmer, stirring frequently, until it reduces, for about 4 minutes. The sauce should be thick enough to coat the back of your spoon. Remove from heat. Cut the sausages into pieces, Mix the sauce into the sausages and serve. 

If you're anything like my family, you always have a taco night each week. I always like to try new things for tea to keep the meals interesting and i've seen alot of these one pot meals with pasta. I thought id give it ago trying to combine pasta and tacos and i've created this Taco Pasta. It simple to make and tastes amazing! My husband was a big fan! The best thing about this dish is that its all in one, Create, make and serve all in the same pot! WINNING!

Ingredients:

500g Minced beef
1/2 teaspoon Salt
1 Packet Taco/Mexican Seasoning
2 1/2 cups Water
1 cup Mild Salsa
250g Pasta (I used penne)
1 1/2 cups Shredded Cheese
Toppings - chopped tomatoes, crushed Doritos, sour cream, chives. spring onions (whatever you like)

Method:

Preheat a large pot over medium heat. Add beef mince and seasoning, season well. Cook, stirring occasionally until cooked thorough. Stir in water, salsa and uncooked pasta. Stir, cover and reduce heat to a simmer. Cook for about 12/15 minutes until pasta is tender. Turn off heat and stir in cheese. Serve with toppings.

A simple and super easy frittata. Using a frying pan to cook, you will need an ovenproof pan for this recipe. You can add other veggies to get more veg into your meal, great served with a side salad.

Ingredients:

1 Tablespoon Olive Oil
1 Medium Red Onion
1 Yellow Capsicum, diced
1 Chorizo sausage. sliced thickly
3 Potatoes, Sliced Thinly
1/2 Block Feta
2 teaspoons Smoked Paprika
8 Eggs, lightly beaten

Method:

Heat oil in a large frying pan; cook onion, capsicum and chorizo until golden. 
Cook potato in salted water for 10mins or until barely tender. Preheat oven to 150'c.
Add potatoes and paprika to the frying pan and mix well. Sprinkle over feta. Pour eggs over chorizo and vegetables in the frying pan. Cook over a low heat until the base has just set on the bottom. 
Bake frittata for 30-45mins until golden and set. Stand for 10mins before cutting into wedges.

Quick and easy. My daughter loves ham, cheese and crackers. I add olives to add that bit of grown up to it. Great for lunchboxes or picnics.

Ingredients:

4 Slices Ham
4 Slices Cheese
8 Crackers
6-8 Olives

Method:

Cut 8 circles out of your choice of lunch meat (use small glass if you don't have a cutter that is that small and cut around it), then cut 8 stars out of your choice of cheese.
Top each cracker with 1 lunch meat circle and 1 cheese star or place in container.

This is a dish i used to have when i was a kid. Toad in the hole to me is sausages in a yorkshire pudding batter. Super easy to make, the kids will love helping make the batter too.

Ingrdients:

110g Plain Flour
2 Eggs
150ml Milk
6-12 Large sausages (depends on how many each person)
1/4 cup Oil

Method:

Sift the flour and a pinch of salt in a bowl, make a well. Combine eggs with milk and 150ml water, mix well, then gradually add to the flour. Mixing constantly till batter in smooth and lump free. Cover and leave to rest.
Preheat the oven to 220'c. Fry the sausages in a little oil until browned. Remove and set aside. Place the rest of the oil in a 18x24cm ovenproof dish and heat until smoking.
Place the batter into the hot oil carefully and layer the sausages ontop. Cook for 20-30 mins or until sausages are cooked through and batter has risen and cooked. Serve hot or cold.

The perfect crispy skinned pork belly. This is actually really simple, but i have a trick.... A stanley knife! It creates the perfect crackling! 

Ingredients:

1.5kg pork belly
 2 teaspoons oil
 1 teaspoon salt
 
Method:

Preheat oven to 220'c. Score pork belly with a stanley knife (score through the skin till you hit the meat, and score 1cm slices this creates perfect crackling sizes). Place pork in a large baking tray. Rub all over with oil. Rub salt into scored skin. Roast for 30 minutes or until skin starts to blister. Increase oven to 250'c and Roast for 10 minutes or until skin is blistered and puffed all over. Remove from oven carefully. Rest covered with foil for 10mins. 

Tip - For extra crispy cracking in the last 10mins turn oven onto grill as well as oven to crisp it up.