Foodsnaps

Ingredients (serves 4)

• 500gr lean beef mince
• 2 garlic cloves, crushed
• 1 tablespoon hot chilli powder
• 1 can tomatoes
• 125ml red wine
• 150ml beef stock
• 1 x 410gr can red kidney beans in water, drained and rinsed
• 6 tablespoons smoky BBQ sauce
• 4 tbs cheddar cheese

How to:

• Heat a wide, non stick saucepan and add 1 tsp olive oil. Add the beef mince and cook for 5 minutes, breaking up the meat with the wooden spoon. Add the garlic and chillii powder and cook 2 minutes.
• Stir in the tomato, red wine, beef stock, kidney beans and BBQ sauce. Simmer for 30 minutes until thickened.
• Serve with a tbs of cheddar cheese on top and a slice of corn bread or boiled rice.

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Ingredients (serves 4)

• 4 swordfish steaks, each weighing about 175g/6oz
• olive oil for brushing
• salt and freshly ground black pepper

For the Salsa:

• 1 green chilli, seeded and finely chopped
• 1 avocado, cut into 5mm/¼in dice
• 2 garlic cloves, finely chopped
• 3 spring onions, thinly sliced
• ½ cucumber, cut into 5mm/¼in dice
• 1 tbsp fresh coriander, roughly chopped

For the Sauce:

• 4 green olives
• 4 heaped tbsp olive oil mayonnaise
• 50ml/2fl oz double cream
• 120ml/4fl oz water

 How to:

1. Keep all the prepared salsa ingredients cold, and separate until just before serving, then quickly mix them together in a bowl and divide between 4 plates.
2. Cut the olive flesh from the stone in strips then cut these strips into thin pine needle sized shards. In a small pan, mix the mayonnaise, cream and warm water with the olive shards then warm through - the sauce should be served warm not hot.
3. Light the barbecue or heat a ribbed grill pan. Season the swordfish steaks with salt and pepper and brush with olive oil. Grill for about 3 minutes on each side.
4. Serve with a portion of salsa and some of the sauce spread over the steaks and around the plates.

Recipe via the BBC

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Ingredients (serves 2)

For the sauce

• 1 garlic clove, crushed
• 2 tablespoons thai fish sauce (nam pla)
• 2 tablespoons lime juice
• 1 small red chilli, de-seeded and chopped finely
• 1 tablespoon white wine vineger or rice vinegar
• 1 tablespoon caster sugar

For the kebabs

• 500gr lean minced lamb
• 1 small onion
• 1 garlic clove
• 1 teaspoon coriander seeds, crushed
• 2 tablespoons fresh coriander
• salt and freshly ground black pepper

How to:

1. Soak 10 bamboo skewers in a bowl of water for at least 10 min to prevent them from burning under the grill
2. Meanwhile, to make the sauce, combine the sauce ingredients in a small screw top jar, add a tablespoon of water and shake well.
3. To make the kebabs, put the kebab ingredients in a food processor, season well and combine until it comes together into a ball.
4. Divide the mixture into 10 and use your hands to shape the meat into "sausages". Put the skewers through the middle of the sausage shapes.
5. Preaheat the grill to high. Grill for 10 min turning occasionally until browned all over and cooked through. Serve with the dipping sauce and salad.

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