Beans

Method:

Remove the stems from the mushrooms and place them, gill sides up, in an ovenproof dish. Sprinkle over half the garlic and herbs and season with pepper. Drizzle with half the oil, place in a preheated oven, 200ºc (400ºF), Gas Mark 6, and roast for 10 - 15 minutes or until cooked through.

Mix the Heinz Beanz with a few drops of balsamic vinegar and heat through gently. Spoon the beans over the cooked mushrooms and arrange the slices of haloumi over the beans. Scatter over the reserved garlic and herbs and drizzle with the remaining oil. Place the dish under a preheated high grill and cook for 2 -3 minutes or until golden brown.

Place the mushrooms on individual serving dishes and serve with a rocket, pear and Parmesan salad.

Method:

Sprinkle the steaks on both sides with half the seasoning mix and lime rind. Brush with a little of the oil and leave to one side. Put the onion and sliced peppers in a bowl and toss the remaining seasoning mix and lime rind. Heat a griddle pan to hot and cook the steaks for 2 - 3 minutes on each side.

Heat the remaining oil in a non-stick frying pan and cook the onion and peppers for 5 minutes over the medium-high heat until they are cooked through. Add the Heinz Beanz to the pan and stir to mix. Bring to the boil and remove from the heat. Cut the meat into thin strips. Place spoonfuls of the bean mixture on the warmed tortillas, top with grated cheese and slices of beef and drizzle with soured cream, then wrap and serve.

Method

Make the scones. In large bowl mix together the flour and baking powder. Rub in the butter and add the cheese. Make a well in the centre and pour in the egg and milk. Use a knife to mix the dough until it comes together

Turn out the dough on to a lightly floured surface and roll it out to about 5 mm (1/4 inch) think. Cut out 8 rounds, each 5 cm (2 inches) across, and place them on a baking sheet. Brush the tops with a little milk and bake in a pre heated oven, 200ºc (400ºF), Gas Mark 6, for 12 minutes or until they sound hollow when tapped

Make the chilli. Heat the oil in a large pan; add the onion and garlic and cook over medium heat for 5 minutes or until softened. Increase the heat to high and add the minced beef. Fry, stirring, for 5 minutes or until browned all over. Stir in the tomato puree, chillies, chilli powder and mixed herbs and continue to cook for 5 minutes. Add the tomatoes and Heinz Beanz, bring to the boil, cover and simmer for 30 minutes or until the beef is tender.

Transfer the chilli con carne to a serving bowl and top with the soured cream. Garnish with shopped parsley and serve with the scones and separate bowls of grated cheese and jalapeno peppers.

Method

Heat the oil in a non stick frying pan and add the onion, garlic and red pepper. Cook over low-medium heat for 5 minutes or until cooked through but not coloured. Add the chilli, cayenne pepper and Tabasco sauce, cook for a further minute then remove from the heat. Leave to one side to cool.

Mix the onion mixture with the mashed potato, Heinz Beanz and parsley. Season well with pepper. Mix together using a potato masher or fork until thoroughly combined. Divide into 8 equal portions and drop each one into a large bowl of breadcrumbs.

Form into balls then flatten these slightly into burgers. Cover and chill for 30 minutes.
Heat a little oil in a shallow, non-stick frying pan and cook the bean burgers in batches for 3 minutes on each side or until heated thorough and slightly crisp. Drain well on kitchen paper.

Halve and toast the rolls. Top each base with salad leaves, slice of tomato and a burger and serve, accompanied with chilli if wished.

Method

Heat the oil in an ovenproof frying pan. Add the onion, carrot, chilli, curry powder and mustards seeds and cook over medium heat for 5 minutes. Turn the heat to high and add the lamb. Fry, stirring, for 5 minutes until the meat is browned all over. Stir in the chutney, Heinz Beanz and stock. Continue to cook for 5 minutes until the sauce has thickened. Leave to one side to cool slightly.

Make the topping. Cook the potatoes in salted boiling water for 25 minutes until soft. Drain well and mash with the butter. Season with slat and pepper and spoon the mashed potato over the lamb. Sprinkle the cheese, chilli and mustard seeds over the potato and bake in a preheated oven, 200ºc (400ºF), Gas Mark 6, for 30-35 minutes until the pie is golden on top and the filing is bubbling around the sides.

Method

Make the pizza base. In a large bowl mix together the flour, salt and yeast and make a well in the centre. Pour 300ml (1/2 pint) lukewarm into the well and add 1 tablespoon oil. Gradually work in the flour to form a soft but not stocky dough. Turn out on to a lightly floured surface and knead for 5 minutes until the dough is elastic and smooth. Transfer to a clean bowl, cover with cling film and a damp cloth and leave to rise at room temperature for about 1 hour or until the dough has doubled in size.

Knock back the dough and divide it into 4 pieces.  Roll out one piece on a lightly floured surface to a round 30 cm (12 inches) across. Place on a floured baking sheet. Repeat with the remaining dough to make 4 rounds in all.

Lightly mash the Heinz Beanz with the back of a fork and spread them over the pizzas bases. Top each base with the thinly sliced potato. Mix together the remaining olive oil and crushed garlic and drizzle over the potatoes. Scatter over the rosemary and pecorino. Season to taste with salt and pepper and bake in a preheated oven, 220ºc (425ºF), Gas Mark 7, for 15 minutes or until the potatoes have coloured slightly and are cooked through. Serve immediately.