• 1 tablespoon olive oil

• 1 brown onion, chopped

• 1 large carrot, cut into 1cm pieces

• Beef Mince

• 400g can crushed tomatoes

• 3/4 cup (185ml) beef stock

• 1 cup (120g) frozen peas

• 2 x 600g Fresh Mashed Potato

• 1/2 cup (60g) grated cheddar

• Mixed salad leaves, to serve

(If you don't have all these ingredients don't sweat it just focus on the essentials)

Method

• Step 1Preheat oven to 220C.

• Step 2Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery to pan. Cook, stirring occasionally, for 5 mins or until onion softens. Add garlic and cook for 30 secs or until fragrant. Add mince and cook, stirring with a wooden spoon to break up any lumps, for 8 mins or until browned. Add tomato paste, tomato, Worcestershire sauce and stock and bring to a simmer. Reduce heat to medium-low and cook for 15 mins or until mixture thickens slightly. Stir in peas. Set aside for 15 mins to cool.

• Step 3
  Meanwhile, heat mashed potato following packet directions.

• Step 4
  Spoon beef mixture into a ceramic 6cm-deep, 22cm-square (4L-capacity) baking dish. Top with mashed potato and cheese. Bake for 10-15 mins or until golden. Serve with mixed salad leaves.

INGREDIENTS

1 lb. linguine or fettuccine

6 tbsp. olive oil

12 oz. mixed mushrooms, thinly sliced

3 cloves garlic, finely chopped

1/4 c. nutritional yeast

2 green onions, thinly sliced on an angle

DIRECTIONS

• Cook linguine as label directs, reserving 3/4 cups pasta cooking water before draining. Return drained linguine to pot.

• Meanwhile, in 12" skillet, heat oil on medium-high. Add mushrooms and garlic; cook 5 minutes or until mushrooms are browned and tender, stirring. Transfer to pot with cooked, drained linguine along with nutritional yeast, reserved cooking water, 1/2 teaspoon salt and 3/4 teaspoon coarsely ground pepper. Toss until well combined. Garnish with green onions.

Ingredients

• 3/4 cup BBQ Sauce

• 1/2 cup tomato sauce

• 1/2 cup apple cider vinegar

• 1/3 cup firmly packed brown sugar

• 1 long red chilli, finely chopped

• 2 garlic cloves, crushed

• 2 teaspoons smoked paprika

• 1.5kg American-style pork ribs

• Thinly sliced red chilli, to serve

• Oven-baked potato wedges, to serve

METHOD

• Step 1
  Combine barbecue sauce, tomato sauce, vinegar, sugar, chilli, garlic and paprika in a large shallow glass or ceramic dish. Add ribs. Turn to coat. Cover and refrigerate for 6 hours or overnight, if time permits.

• Step 2
  Preheat oven to 160°C/140°C fan-forced. Line a large baking dish with foil. Place a large wire rack over dish.

• Step 3
  Transfer ribs to wire rack, reserving marinade. Cover dish. Bake for 1 hour 30 minutes, basting with reserved marinade and turning every 30 minutes. Increase temperature to 200°C/180°C fan-forced. Remove cover. Brush with marinade. Bake for 30 minutes or until browned.

• Step 4
  Meanwhile, strain remaining marinade into a small saucepan. Bring to the boil over medium-high heat. Reduce heat to medium. Simmer for 5 minutes or until thickened. Top ribs with reduced marinade and chilli. Serve with wedges.