1. Cook beetroot in boiling water for 30 minutes or until softened. Allow to cool before peeling and cutting into wedges. 2. Sauté the onions in a frying pan for 5 minutes or until transparent. 3. Combine the chutney and vinegar. Add this mixture to the onions. Season with salt to taste and heat through for 5 minutes. 4. Add beetroot and feta. Gently toss to mix. 5. Refrigerate for 1 hour before serving.

1. For the meat: Heat oil in a deep frying pan. Fry the seasoned steak on a high heat until sealed and still rare inside. Allow to rest for 10 minutes before cutting into chunks or cubes. 2. For the Trinchado: Add some extra oil to the same pan. Add the chopped onions, garlic and chilli. Sauté for a few minutes until onions have softened. Add the wine to de-glaze the pan. Add the Worcestershire sauce, bay leaves and paprika. Lightly cook. 3. Add the beef stock, tomato paste, Mrs Ball's Sweet Chilli Sauce and peri-peri sauce. Bring to a boil and allow to simmer for a few minutes. Add stock and cream and bring back to a boil. Reduce the heat and simmer, uncovered, until the sauce slightly thickens. Adjust the seasoning with salt and pepper. 4. Add fresh coriander. 5. Serve with fresh pita or ciabatta bread, or even with slap chips, rice or pap.

1. For the mince: Heat oil in a deep saucepan. Add the onion and garlic. Sauté until softened. 2. Add the carrots and celery. Fry for an extra few minutes. Add the mince and cook until slightly browned and no longer pink. 3. Carefully pour in the wine and briefly cook until most of the liquid evaporates. 4. Add the spices, tomato, paste, chutney and herbs, stirring to break up the ingredients. 5. Cover and cook for 30 minutes, stirring occasionally. 6. Remove the lid and adjust the seasoning with salt and pepper. Allow to cook, uncovered, for a further 10 minutes. 7. In a deep oven dish, spread half of the mince on the bottom. Layer the cooked brinjals to cover the mince. Top the brinjal-layer off with the remaining mince and smooth over. 8. For the topping: In a mixing bowl, beat together the eggs and cornflour. Add the yoghurt and half of the cheese. Season with salt and pepper. Pour over the meat mixture and spread evenly. 9. Sprinkle with the rest of the cheese and gently press bay leaves onto the topping. 10. Bake for 50 minutes until cheese is bubbling and golden. 11. Allow moussaka to set for 10 minutes before cutting into squares. 12. Garnish with extra chopped parsley and serve warm with salad and fresh homemade bread on the side.

1. For the dressing: Combine all the ingredients in a food processor and blend until smooth. Adjust the seasoning with salt and pepper. Cover and refrigerate for at least 3 hours - the longer, the better. 2. For the salad: Arrange all the salad ingredients on a platter. Drizzle generously with the dressing and serve cold.

1. Heat the butter and garlic in a large, heavy-based saucepan. Add the chutney, white wine and lemon juice. Cook slightly for 2 minutes. 2. Add the flour and whisk to combine. Remove from the heat. 3. Gradually add the mustard powder, stock and fresh cream until combined. 4. Return to the stove and bring to the boil, stirring continuously with the whisk. Simmer until the sauce starts to thicken. Adjust the seasoning with salt and pepper. 5. Add the prawns and cook for 5 minutes or until cooked through. 6. Add the parsley and stir through. 7. Serve with rice, mash or some fresh savoury bread.

1. For the dressing: Combine curry powder, chutney, salad cream and coriander. Allow to infuse for 10 minutes. Adjust seasoning with salt and pepper. 2. In a mixing bowl, combine the chicken, apricots and almonds. Fold in the dressing and mix well. 3. Heat pita bread and slice open to make a pocket. Stuff with rocket. 4. Divide the chicken filling between each of the pitas and garnish with extra coriander. 5. Serve with a side salad as a lunchtime or dinner meal.

1. For the chutney: Mix all the ingredients together and allow to infuse for 15 minutes. Adjust the seasoning with salt and pepper. 2. To assemble, place caramelised onion, rocket and lamb inside each fresh breadroll. Top with chutney and feta cheese. 3. Any leftover meat can be used for lunchtime sandwiches or included in your picnic basket.

1. Preheat the oven to 180°C. 2. Place the tartlet shells on a greased baking tray. 3. In a bowl, mix the prunes, brown sugar, cinnamon and cashew nuts. 4. Fill each tartlet case with 1 tsp prune mixture. Top off with a sprinkle of gorgonzola cheese. 5. Bake for 7 minutes or until bubbly and golden brown. Drizzle with chutney and serve warm.

1. For the dressing: Whisk all the ingredients together and allow to infuse for 15 minutes. Adjust the seasoning with salt and pepper. 2. To assemble, use a large, deep glass bowl or individual glasses. Break the lettuce up and roughly place on the bottom. Layer the rest of the ingredients in the following order: lettuce - prawns - avo - chickpeas - red onion - oranges - parsley. 3. Refrigerate until the time of serving. 4. Spoon the dressing over the top of the salad and allow to filter through the layers. 5. Serve with slices of bruschetta or melba toast on the side.