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1. Peel the onion and slice into half-moons. Peel and finely chop the garlic.
2. Heat some oil in a casserole dish (that has a lid) and fry the onion and garlic for 5 minutes.
3. Add the beef and fry until browned. Then stir in the flour.
4. Stir in the cumin, cinnamon and chilli powder. Then add the tinned tomatoes, oregano, stock cube and some seasoning.
5. Stir and replace the lid. Leave to simmer on a low heat on the stove or in a low oven for 1½ - 2 hours.
6. When the meat is tender, stir in the refried beans and simmer for 10 minutes with the lid off.
7. Then rinse the kidney beans, stir into the casserole and simmer for a final 10 minutes with the lid off.
8. Once cooked, garnish with fresh coriander. Serve straight away and enjoy.

Mix things up by swapping the beef with pork or chicken for a great alternative.

The Brownie

1. Melt 190g of butter. Add this to a mixing bowl along with 250g caster sugar, 3 eggs, 80g plain flour, 200g dark chocolate, 20g cocoa powder and 1 tsp baking powder.
2. Mix until smooth than spread into a greased oven dish. Bake in an oven preheated to 190c/375f for 25 minutes.
3. When baked, remove from the oven and leave to cool on a rack.

Icing

4. Melt 25g of butter then add 2 tbsp of cocoa powder. Mix together then add 75g of icing sugar.
5. Gradually mix in 15ml of milk until smooth.
6. When the brownie is cool, trim the edges and evenly spread the icing on top.
7. Crumble some of the edge pieces on top of the icing before it sets.

Ghosts and Pumpkins

8. Whisk the egg white until light and fluffy. Then slowly add 50g of caster sugar whilst continuing to whisk.
9. When the mixture can form stiff peaks, take half and pipe out ghost shapes onto a baking tray lined with greaseproof paper.
10. Add orange food colouring to the remaining mixture and pipe out some pumpkin shapes.
11. Bake in the oven on 130c/265f for 30 minutes.
12. Leave to cool then decorate with coloured icing (green, red and black).

Headstones

13. Get some biscuits in the shape of headstones (I used Nice biscuits).
14. Cover in melted dark chocolate and allow to set on greaseproof paper in the fridge.
15. When set, pipe “RIP” onto each headstone using melted white chocolate. Allow to set again.

Putting it all together

16. Push the headstones into the brownie. Then stick down the pumpkins and ghosts around the graveyard using melted chocolate. Enjoy!

For more Halloween treats, check out my Halloween cupakes recipe.

1. Chop the chicken and add to a bowl.
2. Pour in the sugar, cumin, oregano, salt and lime juice. Mix and leave to marinate (covered) in the fridge.
3. Slice the onion into half-moons and finely chop the garlic.
4. Heat some oil in a frying pan over a medium heat. Fry the onion and garlic for 10 minutes.
5. Now add the marinated chicken to the pan and fry for 5 more minutes. Then remove from the heat and set aside.
6. Mix the salsa and tomato puree together and spread over the pizza base.
7. Sprinkle over the cheddar cheese then spread the chicken, onion and garlic fried earlier on top.
8. Cut the pepper into strips and spread on top, followed by the mozzarella.
9. Bake in an oven preheated to 180c/350f for 15-20 minutes. When the cheese has turned golden and the chicken is cooked through, take from the oven.
10. Dollop over the sour cream and guacamole, sprinkle with fresh basil and enjoy whilst still hot.

Check out all my other pizza recipes.

1. Peel the apple and chop into small pieces. Then set aside.
2. Take the pastry and cut out 12 circles using a 3 inch circular pastry cutter. Place on a baking tray lined with greaseproof or parchment paper.
3. Spread a dollop of caramel on each pastry base using the back of a spoon.
4. Place the apple chunks on top the caramel – be generous as the apple will shrink slightly in the oven.
5. Sprinkle all the cookies with cinnamon.
6. Cut thin strips from the remaining pastry and weave over the top of the cookies. Don’t worry if it looks a bit rough and ready!
7. Beat the egg in a bowl and brush the egg wash over the cookies, then sprinkle them with caster sugar.
8. Bake in an oven preheated to 200c/350f for 15-20 minutes.
9. When lovely and golden, remove from the oven. Leave to chill briefly and enjoy. 

Love apple? Check out my apple cobbler dessert recipe – it goes great with custard.

1. Add all the ingredients to a protein shaker or large mixing bowl.
2. If using a shaker, shake until all the ingredients are combined to form a batter.
3. If using a mixing bowl, whisk all the ingredients until you form a smooth batter.
4. Heat the waffle machine up and split the batter to make two waffles.
5. Cook for 3-4 minutes.
6. When the waffles are cooked to your liking, remove from the waffle machine and enjoy.

Add some sweetness with heated summer fruits – a great topping to go on these waffles.

1. Over a low heat, melt the butter in a saucepan then whisk in the plain flour to make a roux.
2. Pour in the milk and stir frequently for 15 minutes to thicken.
3. Meanwhile, boil some water in a separate saucepan and cook the macaroni pasta for 10 minutes.
4. When the white sauce has thickened, stir in the cheese until melted then set aside.
5. Heat some oil in a non-stick frying pan and fry the bacon until crisp on both sides.
6. Cut the bacon into small chunks and set aside.
7. When the macaroni pasta is cooked, drain from the water through a colander.
8. Take the white sauce and stir in the macaroni and bacon.
9. Pour the macaroni and cheese into a heatproof bowl. Cover and leave to chill in the fridge.
10. Meanwhile, beat the egg in a bowl then mix in the breadcrumbs.
11. When the macaroni and cheese is cool, mix in the egg and breadcrumb mix
12. Roll out 15 balls from the mixture onto a baking tray lined with greaseproof or parchment paper.
13. Bake in an oven pre-heated to 200c/390f for 25-35 minutes.
14. When the mac and cheese bites are golden, crisp and the cheese has melted, take from the oven.

My mac and cheese bites are best enjoyed served straight away and taste delicious dipped in sour cream.

1. Turn your waffle maker on to heat up.
2. Take a large mixing bowl and crack in the eggs.
3. Pour in the milk, melted butter, vanilla extract then whisk together.
4. In a separate mixing bowl, pour in the self-raising flour and caster sugar. Briefly combine and make a well in the middle.
5. Gradually pour the other mixture into the well whilst whisking. Mix until you form a batter.
6. When the waffle maker has heated up, pour approx 120g of batter per waffle into the machine.
7. Leave to cook until your waffles are as brown as you like and cooked.
8. Carefully remove the waffles using a plastic spatula and enjoy.

For some tasty toppings try summer fruits with golden syrup, or chocolate spread with banana.

1. In a large mixing bowl, mix the starter with 300ml of lukewarm water.
2. Add the strong white bread flour into the bowl and loosely mix together.
3. Cover and leave to proof for 2 hours.
4. Mix in the salt and knead lightly using a stretching/folding technique (see video below). Form into a ball, cover with clingfilm and leave for 15 minutes. Repeat this process 3 times.
5. After the third short proof, briefly knead again and form into a ball.
6. Place into a greased bowl, cover and leave to proof for 4 hours, or until doubled in size.
7. Preheat the oven to 220c/430f and place a dish of water at the bottom of the oven.
8. Turn the loaf out onto a baking tray lined with greaseproof or parchment paper. Sprinkle with flour and score the top of the loaf.
9. Place in the oven for 40-50 minutes.
10. When well risen and golden all over, remove from the oven, leave to cool and enjoy.

Love Bread? Check out all my other bread recipes.

1. Preheat the oven to 180c/350f.
2. Place the butter, peeled garlic cloves and parsley in a food processor.
3. Blitz until the garlic and parsley are finely chopped and everything is combined.
4. Place the half baguette onto a baking tray and cut 10 slices 2/3 of the way down the baguette.
5. Spread the garlic butter evenly between the slices.
6. Place in the oven for 10-15 minutes until golden.
7. Serve straight from the oven, tearing off the slices. Enjoy!

For extra flavour, sprinkle grated cheddar cheese on top of the bread.

1. Peel the potato and slice like dofenoir potatoes then set aside.
2. Peel the carrot and slice into 1cm pieces. Set aside with the potato.
3. Take the red pesto and mix in the breadcrumbs until combined.
4. Lay out a large sheet of baking paper and layer the ingredients in the middle. Start with the potato then washed mangetout, then carrot.
5. Sprinkle over the oregano and a drizzle of olive oil.
6. Place the frozen red snapper fillet on top, grind over some pepper then spread over the pesto & breadcrumb mixture.
7. Securely rap the ingredients in the baking paper, securing at each end.
8. Put on a plate and cook on high (800 watts) in the microwave for 5 minutes.
9. Once cooked, remove from the microwave. Carefully unwrap, sprinkle with fresh basil and enjoy.

This is a really quick and easy way of getting 1 of your 2 weekly portions of fish. Plus, did you know in most fish more than half their body weight is muscle!