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1. Start by making the Pink Sauce. Simply mix together the Ketchup, Mayonnaise and a few dashes of Worcester Sauce then set aside.
2. Meanwhile, prepare the Chilli by using my Chilli Con Carne Recipe (fry up the ingredients, leaving to simmer then rest).
3. Whilst the Chilli is simmering, prepare the Potato Wedges by heating some Oil in an oven tray on 220c, and chopping the Potatoes into Wedges.
4. Once the Oil is heated, carefully toss the Wedges in the oven tray and cook for 30-40 minutes (stirring occasionally).
5. Once the Chilli and Wedges are cooked, serve by layering the ingredients. Starting with the Potato Wedges, Chilli Con Carne, Pink Sauce, then a sprinkling of grated Cheese - Voila - Taco Fries!

Check out the cooking video below to see how to bring all the ingredients together.

1. Pour the Sugar and Orange Juice into a saucepan and heat gently whilst stirring with a wooden spoon.
2. When the mixture turns into a syrup and begins to boil, add in the Cranberries.
3. Leave to simmer for 10 minutes, stirring half way through cooking.
4. After 10 minutes, take the Cranberry Sauce off the heat and leave to cool.
5. The sauce will turn thicker and more jelly-like as it cools, then it's ready to serve.

Check out some more of my Christmas Recipes to get you in the Christmas spirit!

The filling

1. Roughly chop the Bacon, Onions, Carrots and Garlic cloves and fry for 5 minutes with a little Oil in a casserole dish.
2. Add in the Stewing Lamb and fry until browned.
3. Into the casserole, crumble in the Stock Cube and add the Thyme by running your fingers along the sprigs so the leaves fall in.
4. Finally, pour in the Guinness and leave to simmer for approximately 1 1/2 hours (or until the sauce has thickened nicely).

The pie

5. Once the filling is ready, take the ready mix Shortcrust Pastry and prepare according to the instructions on the pack. Use the Flour to keep it from sticking.
6. Take 2/3 of the dough, roll it out, then line the inside of an oven dish with the pastry.
7. Pour the filling into the pie then roll out the remaining 1/3 of pastry and place over the top of the filling.
8. Trim the pastry where necessary then press a folk around the edge of the pie top in order to make a seal.
9. Brush the top of the pie with the Egg Yolk then cook in the oven on 180c for between 30-45 minutes (or until golden brown).

Why not try this pie recipe using my Beef Stew as the filling as well?

1. Get two large mixing bowls and with the Eggs, separate the yolks from the egg whites into each bowl.
2. With an electric whisk, start whisking the egg whites whilst pouring in the Sugar until fluffy.
3. Pour in the Brandy then Milk and whisk until everything is thoroughly combined.
4. Quickly whisk the egg yolk until fluffy then mix into the egg white mixture.
5. In another mixing bowl, whisk the Cream until it starts to hold its shape. Add this to the egg white mixture along with the Vanilla Essence, hand whisk until smooth, then it's ready to serve with a dusting of Nutmeg.

Remember to check out my Christmas Recipes for more inspiration.

1. Firstly start by chopping each end off the Sweet Potatoes then chop into chunks (no need to peel). Then put into a roasting dish big enough to hold all the veg.
2. Prepare the half Butternut Squash by peeling it then chopping into chunks (the same size as the Sweet Potato). Then put into the oven dish as well.
3. Chop the ends of the Red Onion, cut in half then peel. Chop into rough chunks then add to the oven dish.
4. Now sprinkle the Sesame Seeds over all the vegetables then drizzle everything with some oil. Mix together thoroughly.
5. Place in a preheated oven on 200c for 30-45 minutes. Stir during cooking and keep an eye on it to check nothings burning.
6. Serve and enjoy!

Check out my Winter Warmers cooking video playlist for even more recipes.

1. Firstly, sieve the Self-raising Flour into a large mixing bowl. Then add the Caster Sugar and 1/2 tsp of Baking Powder.
2. Cube up the Butter and add to the bowl and break in the 2 Eggs as well. Mix everything together using a wooden spoon or a mixer until you have a nice smooth cake mix.
3. If you want to add some food colouring to the cakes, add some here - combining it into the cake mixture.
4. Put 8 cupcake cases into a cake tin and divide the mixture into the cases. Then put the cakes into a pre-heated oven on 180c for 25-30 minutes (or until cooked through and golden).
5. Meanwhile, prepare some icing by mixing water with some Icing Sugar until a thick paste is formed. Leave to cool in the fridge whilst the buns are cooking.
6. Also prepare the Raspberry centre by mashing the Raspberries with a fork into a pulp. Then set aside.
7. Once the cakes are cooked, remove from the oven and leave to cool. Then carefully remove the centre of each cupcake using an apple corer. Be sure not to go all the way to the bottom and save the middle for later.
8. Fill the middle of each cupcake with the pulped Raspberries then place part of the cake centre your removed back on top.
9. Drip the Icing Sugar on top of the cupcakes along with some of the Raspberry juices. Then finish off with some Halloween themed sweets and decorations.

For tips on how to make this recipe, check out the video below.

1. Firstly, peel the Onions and finely chop, then peel the Carrots and chop into small pieces.
2. Heat some Oil in a pan and fry the Onions and Carrots for about 5 minutes.
3. Add in the Minced Beef, a couple of generous squirts of Tomato Puree and Worcester Sauce then crumble in the Stock Cube.
4. Fry the contents until the meat browns then pour in some boiling water until the contents are just covered.
5. Stir then leave to simmer for 40-50 minutes until the sauce has thickened.
6. Meanwhile, peel and chop the Potatoes and boil for 15 minutes. Then add a dash of Milk and a knob of Butter and mash until smooth.
7. When the meat sauce is ready, pour it evenly into an oven dish. Then spread the Mashed Potato on top of the meat using the back of a spoon.
8. Rough-up the surface of the Potato with a folk then crush the Crisps into small pieces. Then sprinkle on top of the Potato.
9. Put the Cottage Pie in the oven on 190c for between 35-40 minutes - taking it out when it's nice and golden on top.

Check out the cooking video below to see how easy it is to make.

1. Empty the Salad into a colander and wash thoroughly. Drain, then empty into a large mixing bowl.
2. Throw the Beetroot, Black Olives and Capers into the Salad. Slice then chop the Cucumber and add this to the Salad as well.
3. With clean hands, thoroughly mix the Salad mixture together so the ingredients are combined. Then plate up a couple of plates with the Salad mixture.
4. Either under the grill, on a BBQ, or using a griddle pan, grill the Salmon Fillets on both sides until cooked and golden. Then serve on the bed of Salad and enjoy!

Check out more of my recipes that are perfect for the summer.

1. Rinse the New Potatoes then cut them into half/threes. Then boil for about 15 minutes until the Potatoes are tender when cut into.
2. Pour out the water and leave the Potatoes to cool. Meanwhile, peal and finely chop the Garlic Cloves then add to a mixing bowl.
3. Finely chop the Parsley and Spring Onions then add to the mixing bowl with the Garlic.
4. Add 3 generous tablespoons worth of Mayonnaise, then thoroughly mix the contents together.
5. Finally, pour the cooled New Potatoes into the mixing bowl and mix everything together. Voila!

Check out my BBQ Recipes - ideal to go with a Potato Salad!

For the BBQ Sauce

1. Into a mixing bowl, grate in your Garlic Cloves and pealed fresh Ginger.
2. Add in the Sugar, Honey, Ketchup, Vinegar and a couple of dashes of Worcester Sauce (according to preference). Then mix everything together.
3. If you'd like to add some spice, gradually add some Chilli Powder here.
4. In a saucepan, heat the BBQ Sauce until it simmers. Stir for about 5 minutes to allow the sauce to thicken and become sticky. Then leave to cool.

For the Ribs

1. Wrap the Ribs in foil and cook in the oven for about 45 minutes on 200c, or, buy pre-cooked Ribs.
2. Then leave the Ribs to cool then pour over about half the BBQ Sauce. Leave to marinade in the fridge for a few hours.
3. Then grill the Ribs on the BBQ for about 5 minutes each side, or, cook them under the grill - basting the Ribs with the leftover Sauce whilst grilling.

Want more recipes for the BBQ? Check out my Beef Burger Recipe.