Calories 185 per portion
Fat 12g (7g sat) per portion
Suitable for vegetarians

Ingredients

• Large flat mushroom 2, wiped
• Shallot 2, peeled and finely chopped
• Fresh white breadcrumbs 30g (½oz)
• Butter 30g (½oz), melted
• Chopped thyme 2 tsp, plus leaves to garnish
• Salt and freshly ground black pepper
• Goat’s cheese 50g round slice
• Salad leaves to serve (optional)

Instructions

1. Preheat the oven to 200°C/400°F/Gas 6. Remove the stalks from the mushrooms. Chop the stalks finely and then mix with the shallots, breadcrumbs, melted butter, thyme and seasoning.
2. Pack the mixture into the mushrooms. Place on a baking sheet and cook in the centre of the oven for 15 minutes.
3. Place the cheese on the mushrooms and sprinkle with a few extra thyme leaves. Return to the oven for a further 10–15 minutes, or until the cheese starts to melt and turn golden. Remove from the oven, sprinkle with black pepper and serve immediately with a few salad leaves if liked.

Calories 747 per portion
Fat 62g (30g sat) per portion

Ingredients

• Olive oil 2 tbsp plus 3 tsp
• Potatoes 2, peeled and cut into wedges
• Salt and freshly ground black pepper
• Onion 1 small, peeled and finely chopped
• Garlic 1 clove, peeled and finely chopped
• Whole black peppercorns 2 tsp, lightly crushed
• Beef stock 150ml (¼ pint)
• Double cream 150ml pot
• Beef rump steaks 2
• Mixed salad 50g packet, to serve

Instructions

1. Preheat the oven to 200°C/400°F/Gas 6. Pour 2 tablespoons oil into a roasting tin and place in the oven to heat up.
2. Meanwhile, put the potatoes in a pan of water, bring to the boil and simmer for 2 minutes. Drain well and rough up the edges by shaking in the pan.
3. Remove the roasting tin from the oven and carefully add the wedges. Season with salt and pepper. Using a long handled spoon, coat the potato wedges in the oil and spread out in the tin.
4. Return the tin to the oven and cook for 45–50 minutes until crisp, turning after 20 minutes.
5. To make the sauce, heat 2 teaspoons oil in a small heavy-based frying pan over a medium heat. Add the onion and garlic and cook for about 5 minutes until softened, stirring frequently.
6. Add the peppercorns and 4 tablespoons of the beef stock. Simmer until almost all the liquid has evaporated, then add the leftover stock with the cream and bring to the boil. Simmer until reduced and thickened, stirring occasionally. Season to taste.
7. For the steaks, preheat a griddle until hot. Brush 1 teaspoon oil onto both sides of the steaks, then cook according to taste. Usually, for rare cook for 2 minutes on each side, for medium cook for 3–4 minutes on each side, and for well done cook for 4–6 minutes on each side. Leave to rest for a few minutes.
8. Serve the steaks with the potato wedges, salad and the peppercorn sauce.

Calories 514 per portion
Fat 20g (3g sat) per portion
Suitable for vegetarians

Ingredients

• Plain flour 50g (2oz)
• Caster sugar 25g (1oz)
• Egg 1
• Semi-skimmed milk 60ml (2fl oz)
• Sunflower oil 3–4 tbsp
• Marmalade 3 tbsp
• Brandy 2 tbsp

Instructions

1. Put the flour, sugar and egg into a bowl and mix. Then mix the milk with 60ml (2fl oz) of water in a jug and gradually whisk it into the sweetened flour and egg, together with 2 tablespoons oil, to make a smooth batter.
2. Put the marmalade in a small saucepan with the brandy. Bring to the boil, stirring, until the marmalade melts, then boil for a few minutes to make a syrup. Remove the pan from the heat and leave to stand.
3. Pour a little oil into the base of a small non-stick frying pan. When hot, pour away the excess oil. Add 2 tablespoons of the crêpe mixture to the pan and tilt the pan until the base is covered. Cook for 1–2 minutes until the base is lightly browned.
4. Turn the crêpe over with a knife and cook the other side. Slide it from the pan and keep warm. Repeat until all the batter has been used.
5. Arrange the crêpes on warmed plates and spoon the marmalade sauce over them. Serve immediately.