• 450g (1lb) lean minced beef or lamb
• 500g jar of tomato pasta cooking sauce with vegetables
• 4 large pitta breads
• 50g (2oz) Cheddar cheese

Method:
In a large non-stick frying pan or saucepan, dry fry the lean minced beef or lamb until browned, approximately 4-6 minutes.
Add the jar shop bought tomato pasta cooking sauce with vegetables, bring to the boil and simmer for 6-8 minutes. Divide the mince between 4 large pitta breads and sprinkle with the grated Cheddar cheese.
Serving Suggestions:
Serve with a tomato and spring onion salad.

• 225g (8oz) lean pork loin or leg steaks, cut into thin strips
• 1 onion, cut into chunks
• 2 cloves garlic, crushed
• 1 carrot, peeled and cut into thin strips
• 1 yellow pepper, seeded and cut into chunks
• 4 x 15ml sp (4 tbsp) pineapple or apricot jam
• 2 x 15ml sp (2 tbsp) tomato ketchup
• 2 x 15ml sp (2 tbsp) tomato purée
• 1 x 15ml sp (1 tbsp) malt vinegar

For the Egg Fried Rice:

• 12.5g (1/2oz) butter
• 450g frozen or 227g can rice or 100g (4oz) dry rice, cooked as per pack instructions
• 75g (3oz) frozen peas, defrosted
• 1 egg, medium, beten
• 2 x 15ml sp (2 tbsp) fresh parsley, chopped
• Salt and black pepper

Method:
In a large non-stick wok or saucepan dry fry the pork until browned.  Add the onion, garlic, carrot and pepper, cook for 2-3 minutes.  Add sauce ingredients and cook for a further 2 minutes.
Meanwhile make the rice in a non-stick pan, melt the butter.  Add the cooked rice and peas and cook for 3-4minutes or until the peas are cooked.  Add the egg and mix well.  Season and stir through the parsley.  Ensure the rice is piping hot before serving.
Serving Suggestions:
Serve the sweet and sour on a pile of rice with prawn crackers and additional steamed or stirfried vegetables.  (For a lower fat alternative serve with plain boiled rice).

Cooking time:  Approx 15 minutes.
Serves:  2
Ingredients:

• 15ml (1 tbsp) oil
• 2 lean beef or lamb steaks or
• 4 lamb chops
• 50g (2oz) soft garlic and herb cream cheese
• 90ml (6 tbsp) semi-skimmed milk

Cooking Time Detail:
Lamb grilling/frying steaks/chops (timings are for each side):
Leg, chump steaks, 1-2cm , 4-6 minutes.  Chops, 2cm, 6-8 minutes.  Cutlets, 2cm, 4-6 minutes.
Beef grilling/frying steaks/chops (timings are for each side):
Sirloin or Rump steaks (fillet steaks are approximately 1cm thicker, so will need an extra 1-2 minutes cooking time each side).  2 cm, Rare 2 minutes, Medium 4 minutes, Well Done 6 minutes. Topside or Frying, 2-3mm, 2 minutes.
Method:
In a large non-stick frying pan, heat the oil and fry the steaks or chops. Add to the pan the cream cheese and the semi-skimmed milk. Heat gently for approximately 1 minute.
Serving Suggestions:
Serve with boiled new potatoes and steamed leeks.

Cooking time:  Approx 10 minutes.
Serves:  2
Ingredients:

• 225g (8oz) lean beef or lamb stirfry strips
• 5ml (1 tsp) oil
• 400g can chopped tomatoes
• 30ml (2 tbsp) medium curry paste

Method:
In a large non-stick frying pan or saucepan, fry the stirfry strips* in the oil until browned.
Add the chopped tomatoes and the medium curry paste. Bring to the boil and simmer for 3-4 minutes.
*TIP: Cut your own stir fry strips from any beef or lamb steak suitable for grilling or frying:
Suitable beef steaks: sirloin, rump, topside or frying steaks
Suitable lamb steaks: leg steaks
Serving Suggestions:
Serve on a pile of poppadoms with boiled rice.

• 225g (8oz) lean lamb stirfry strips
• 1.25cm (1/2") fresh root ginger, crushed
• 2 cloves garlic, crushed
• 1 yellow pepper, seeded and cut into strips
• 1 orange pepper, seeded and cut into strips
• 5 spring onions, sliced
• 5cm (2") cucumber, cut into sticks
• 75g (3oz) pak choi, Chinese leaf or cabbage, shredded
• 227g can water chestnuts (optional)
• 1 x 15ml sp (1 tbsp) soy sauce
• 3 x 15ml sp (3 tbsp) plum sauce

Method:
In a large non-stick wok or saucepan, dry fry the meat, ginger and garlic until browned.
Add the peppers and spring onions and cook for 2-3 minutes.  Add the cucumber, pak choi and water chestnuts.
Serving Suggestions:
Cook for 1-2 minutes.  Add the sauce to the pan and continue cooking for a further minute.
Serve with egg fried rice or boiled rice, additional stirfried vegetables and prawn crackers.

Cooking time:  Approx 15 minutes.
Serves:  2
Ingredients:

• 2 lean beef or lamb grilling/frying steaks or
• 4 lamb chops

Cooking Time Detail:
Lamb grilling/frying steaks/chops (timings are for each side).
Leg, chump steaks, 1-2cm , 4-6 minutes. Chops, 2cm, 6-8 minutes.  Cutlets, 2cm, 4-6 minutes.
Beef grilling/frying steaks/chops (timings are for each side).
Sirloin or Rump steaks (fillet steaks are approximately 1cm thicker, so will need an extra 1-2 minutes cooking time each side). 2 cm, Rare 2 minutes, Medium 4 minutes, Well Done 6 minutes. Topside or Frying, 2-3mm, 2 minutes.
Method:
Simply grill the steaks or chops.
Serving Suggestions:
Serve with oven chips, fine beans and grilled tomatoes.

• 2 x lean lamb leg steaks
• 1 x 5ml (1 tsp) oil
• 3 x 15ml sp (3 tbsp) redcurrant jelly
• 150ml (1/4 pt) red wine
• 1 x 15ml (1 tbsp) fresh rosemary or pinch of dried rosemary
•  1 x 5ml (1 tsp) gravy granules

Cooking Time Detail:
Lamb grilling/frying steaks/chops (timings are for each side).
Leg, chump steaks, 1-2cm , 4-6 minutes. Chops, 2cm, 6-8 minutes.  Cutlets, 2cm, 4-6 minutes.
Method:
Heat the oil in the frying pan and cook steaks as per above timings.  Remove from pan and keep warm.  Add redcurrant jelly, wine and rosemary to the pan and boil for 1-2 minutes.  Add the gravy granules and stir until thickened.
Serving suggestions:
Serve the lamb steaks on a bed of shop bought mashed potato, carrot and parsnip or a plain mash with steamed asparagus drizzled with the sauce.

Cooking time:  Approx 15 minutes.
Serves:  2
Ingredients:

• 4 lean lamb chops or 2 lean lamb or beef grilling/frying steaks
• 4 red onion rings
• 4 green olives
• 50g (2oz) feta cheese

Cooking Time Detail:
Lamb grilling/frying steaks/chops (timings are for each side).
Leg, chump steaks, 1-2cm , 4-6 minutes. Chops, 2cm, 6-8 minutes. Cutlets, 2cm, 4-6 minutes.
Beef grilling/frying steaks/chops (timings are for each side).
Sirloin or Rump steaks (fillet steaks are approximately 1cm thicker, so will need an extra 1-2 minutes cooking time each side). 2 cm, Rare 2 minutes, Medium 4 minutes, Well Done 6 minutes. Topside or Frying, 2-3mm, 2 minutes.
Method:
Grill the chops or steaks. During the last 2 minutes of cooking time, top the chops or steaks: Divide the following between the chops/steaks - the thin red onion rings, green olives (pitted) and the crumbled feta cheese. Grill for the remaining cooking time
Serving Suggestions:
Serve on toasted ciabatta with Greek style salad (cucumber and red onion slices mixed together with cubes of feta cheese)

• 2 x lean pork steaks
  For the relish:
• 2 x 15ml sp (2 tbsp) low fat fromage frais
• 12.5g (1/2oz) Stilton cheese or 1 x 17g packet, crumbled
• 1 spring onion, chopped

Cooking Time Detail:
Pork grilling/frying steaks (timings are for each side).
Steaks, 1-2cm,  6-8 minutes.  2cm+,  8-10 minutes.
Method:
Grill steaks as per above timings.  Meanwhile, make the sauce; mix together all ingredients in a bowl.
Serving Suggestions:
Serve the steaks with a dollop of the relish, new potatoes and a crunchy green salad.

Cooking time:  Approx 10 minutes.
Serves:  2
Ingredients:

• 225g (8oz) lean lamb or beef grilling/frying steaks
• 2 onions
• 5ml (1 tsp) oil
• 500g jar of Tikka cooking sauce

Suitable Cuts:
Beef: Sirloin, rump, topside or frying steaks. Lamb: Leg steaks.
Method:
In a large non-stick frying pan, or saucepan, fry the lean lamb or beef grilling/frying steaks,cubed and 2 onions, thinly sliced, in 5ml of oil until browned, approximately 3-4 minutes.
Add the Tikka cooking sauce, bring to the boil and simmer for 5-6 minutes.
Serving Suggestions:
Serve on a pile of boiled rice with naan breads.

• 450g (1lb) lean minced lamb
• 150g (5oz) dried noodles
• 2 x 15ml sp (2 tbsp) Thai red or green curry paste
• 150ml (1/4 pt) coconut milk
• 150g (5oz) mixed mushrooms, quartered
• 50g (2oz) sugar snap pea, sliced
• 8 spring onions, cut into thin strips
• Fresh chillies for garnish

Method:
Cook noodles as per pack instructions.  In a large non-stick wok or saucepan dry fry mince until browned and thoroughly cooked, about 6-8 minutes.  Add the curry paste, coconut milk and mushrooms and cook for 3-4 minutes.
Stir through noodles, sugar snap peas and spring onions and cook for a further 1-2 minutes.
Serving Suggestions:
Serve with extra stirfry vegetables.
Cheat's Tip: Substitute the paste and coconut milk for a jar of shop bought Thai curry sauce!

Cooking time:  Approx 15 minutes.
Serves:  2
Ingredients:

• 2 lean beef or lamb grilling/frying steaks or 4 lamb chops
• 30ml (2 tbsp) Mexican taco sauce
• 30ml (2 tbsp) low-fat Cheddar cheese
• 6-8 tortilla crisps

Cooking Time Detail:
Lamb grilling/frying steaks/chops (timings are for each side).
Leg, chump steaks, 1-2cm , 4-6 minutes. Chops, 2cm, 6-8 minutes. Cutlets, 2cm, 4-6 minutes.
Beef grilling/frying steaks/chops (timings are for each side).
Sirloin or Rump steaks (fillet steaks are approximately 1cm thicker, so will need an extra 1-2 minutes cooking time each side). 2 cm, Rare 2 minutes, Medium 4 minutes, Well Done 6 minutes. Topside or Frying, 2-3mm, 2 minutes.
Method:
Grill the steaks or chops. During the last 2 minutes of cooking time, spread the Mexican taco sauce over the steaks or chops and top with the grated cheese, and tortilla crisps – watch the tortillas don’t catch! Grill the steaks or chops for the remaining cooking time.
Serving Suggestions:
Serve with extra tortilla crisps, garlic bread slices and mixed salad leaves.

• 225g (8oz) lean beef steaks, cut into strips
• 1 x 5ml (1 tsp) oil
• 1 clove garlic, sliced
• 75g (3oz) mixed salad leaves
• 4 large tomatoes, chopped
• 2 x 15ml (2 tbsp) capers
• 1 x 15ml (1 tbsp) fresh basil
  For the dressing:
• 1 x 15ml (1 tbsp) tomato purée
• 1 x 15ml (1 tbsp) fresh basil, chopped
• 1 x 15ml (1 tbsp) tomato ketchup
• 1 x 15ml (1 tbsp) olive oil
• 1 x 15ml (1 tbsp) caper brine

Method:
In a large bowl arrange the salad leaves with the tomatoes, capers and basil.
Mix all of the dressing ingredients.  Heat the oil in a non-stick wok or saucepan, stirfry the meat and garlic for 4-6 minutes until browned and cooked.
Serving Suggestions:
Spoon the meat over the salad and drizzle over the dressing.  Serve immediately with crusty bread.

Cooking time:  Approx 15 minutes.
Serves:  2
Ingredients:

• 2 lean lamb or beef grilling/frying steaks or 4 lean lamb chops
• 30ml (2tbsp) chilli sauce

Cooking Time Detail:
Lamb grilling/frying steaks/chops (timings are for each side).
Leg, chump steaks, 1-2cm, 4-6 minutes. Chops, 2cm, 6-8 minutes. Cutlets, 2cm, 4-6 minutes.
Beef grilling/frying steaks/chops (timings are for each side).
Sirloin or Rump steaks (fillet steaks are approximately 1cm thicker, so will need an extra 1-2 minutes cooking time each side). 2cm, Rare 2 minutes, Medium 4 minutes, Well Done 6 minutes. Topside or Frying, 2-3mm, 2 minutes.
Method:
Grill the chops or steaks. During the last 2 minutes of cooking time, brush the chilli sauce over the chops or steaks. Grill for remaining cooking time.
Serving Suggestions:
Serve the steaks with egg noodles and stir fried vegetables.

• 6 x lamb mini loin steaks
• Foccacia bread with tomatoes
• 1 mango, peeled, stoned and cubed or 1 large can of mango slices, drained
• 2 tomatoes, diced
• 1 lime, rind and juice
• 1 chilli, finely chopped
• 1 x 15ml sp (1 tbsp) fresh mint, chopped

Method:
Place the lamb steaks under a preheated grill for 2-3 minutes each side, turning once.  Meanwhile in a large bowl mix the mango with the tomatoes, lime, chilli and mint.
Slice the bread and place three lamb steaks on each slice, top with the fresh mango slices.
Serving Suggestions:
Garnish with salad and serve immediately.

Cooking time:  Approx 15 minutes.
Serves:  2

• 15ml (1 tbsp) oil
• 2 lean lamb or beef grilling/frying steaks or 4 lamb chops
• 15ml (1 tbsp) red or green pesto
• 60ml (4 tbsp) crème fraiche

Cooking Time Detail:
Lamb grilling/frying steaks/chops (timings are for each side).
Leg, chump steaks, 1-2cm , 4-6 minutes. Chops, 2cm, 6-8 minutes. Cutlets, 2cm, 4-6 minutes.
Beef grilling/frying steaks/chops (timings are for each side).
Sirloin or Rump steaks (fillet steaks are approximately 1cm thicker, so will need an extra 1-2 minutes cooking time each side). 2 cm, Rare 2 minutes, Medium 4 minutes, Well Done 6 minutes. Topside or Frying, 2-3mm, 2 minutes.
Method:
In a large non-stick frying pan, heat the oil and fry the steaks or chops with the pesto.
Add to the pan the crème fraiche and heat gently for approximately 1 minute.
Serving Suggestions:
Serve with boiled new potatoes and salad leaves.

• Use a steak of your choice for each person
  Topping for pork steaks:
• 50g (2oz) Cheddar or Gruyère cheese
• 50g (2oz) lean back bacon
  Topping for lamb steaks:
• 1/2 red pepper, cut in half
• 25g (1oz) goats cheese
  Topping for beef steaks:
• 2 small mushrooms, sliced
• 50g (2oz) Stilton cheese

Cooking Time Detail:
Beef:  Sirloin or rump steaks (fillet steaks are approximately 1cm thicker, so will need an extra 1-2 minutes cooking time each side). 2 cm, Rare 2 minutes, Medium 4 minutes, Well Done 6 minutes (timings are for each side).
Lamb: Leg or chump steaks. Leg, chump steaks, 1-2cm , 4-6 minutes (timings are for each side).
Pork: Loin or leg steaks. 1-2cm , 6-8 minutes (timings are for each side).
Method:
Grill one side of the steaks, as per the cooking times above. 
For the lamb steak, place the pepper on the grill pan.  Turn over steaks.  Grill for half the cooking time.
For the pork steak, place the cheese  on top of the steak and grill the bacon separately on the grill pan.
For the lamb steak, top with the grilled pepper and goats cheese.
For the beef steak, top with the sliced mushrooms and Stilton.
Grill the steaks for the remaining cooking time
Serving Suggestions:
Serve the steaks with a herby potato salad.