1.   Place the flour on a plate, season and coat the lamb in the flour.

Heat a 20cm casserole pan, add the oil and fry the lamb in batches until brown and remove.

2.   Reduce the heat slightly and brown the onion and carrots for 5 minutes, stirring occasionally.

3.   Preheat the oven to 180C, fan 160C, gas 4.

4.   Add the meat back in with the HP Guinness® sauce, bay leaves, thyme, stock cube and 500ml water, bring to the boil and season.

5.   Remove from the heat, layer the potatoes over the top, over lapping them slightly and brush the top with butter and cover with a tight fitting lid.

6.   Place in the preheated oven and cook for 1 1/2 hours.

7.   After this time, remove the lid and cook for a further 30 minutes until golden and bubbling. Remove the bay leaves as you serve.

Tip: Alternatively do steps 1 - 5 then transfer the mixture into an ovenproof dish, continue with step 6 and cover with 2 layers of tin foil, tightly crumpled around the dish and continue steps 7 - 8.

1.   Place the racks of ribs in to a large pan of boiling water. Bring back to the boil, gently boil for 25 - 30 minutes until completely cooked through. Drain well.

2.   In a large shallow dish, mix together the HP Guinness® sauce, garlic, oil, ginger and chilli. Add the ribs and brush them all over with the marinade until evenly coated. Leave to cool then cover and chill until ready to barbecue.

3.   Cook the ribs over grey coals of a barbecue or medium heat of a gas barbecue for 15 - 20 minutes, turning often until browned and heated right through.

Tip: Alternatively cook the ribs in a preheated 200C, fan 180C, gas 6 oven for 15-20 minutes until heated right through.

1.   Heat the oil in a large non stick frying pan over a high heat, crumble the meat into the pan and add the onions and peppers and cook for 5 minutes, stirring frequently.

2.   Stir in the HP Guinness® sauce, garlic, canned tomatoes, stock cube, chilli powder, paprika, coriander and 200ml water. Gently boil for 10 - 12 minutes until thickened, stirring occasionally.

3.   Place some lettuce in the bottom of each taco shell, then fill each with mince and top with avocado and tomato, and serve immediately.

1.   Cook all the Aunt Bessie's Yorkshire puddings and vegetables according to the pack instructions and keep warm.

2.   Place the oil in a large frying pan over a high heat. Season the steaks, add to the pan and fry for 3 minutes each side for rare, 3 1/2  minutes each side for medium, 4 minutes each side for well done depending on the thickness of the steaks. Remove and keep warm.

3.   Whisk the flour in to the pan juices off the heat and gradually add in the red wine before returning to the heat.

4.   Stir through the HP Guinness® sauce with the creamed horseradish,200ml water and any juices from the resting meat. Boil for 4-5 minutes until thickened and strain the gravy. Meanwhile cook the peas according to the pack instructions.

5.   Serve the steaks with the gravy, Yorkshire puddings and vegetables.

Tip:  Fillet or sirloin steak works just as well for this recipe.

1.   Heat a tablespoon of oil in a non stick deep frying pan over a high heat, add the peppers and onion and cook for 3-4 minutes until charred, stirring occasionally, and remove.

2.   Add remaining oil and fry the steak for 2 minutes, turning once.

3.   Stir in the HP Guinness® sauce, garlic, cumin, coriander, chilli powder and tomatoes and cook for 15 seconds before adding the vegetables back in and cook for a further minute.

4.   Stir in the coriander and season before dividing between the warmed tortillas. Roll up and serve with yoghurt and salad.

Tip:  As an alternative, roll up, place on a baking sheet and top with cheese and grill until golden.

1.   Place the flour on a plate, season and coat the beef in the flour.

2.   Heat a casserole pan, add 1 1/2 tablespoons of oil and brown the beef in batches, remove from the pan.

3.   Add the remaining oil and brown the onion, carrots and mushrooms for 5 minutes.

4.   Add the beef back in with the HP Guinness® sauce, tomato puree, thyme, stock cubes and 750ml water. Bring to the boil and simmer uncovered for 1 hour 45 minutes, stirring occasionally.

5.   Preheat the oven to 220C, fan 200C, gas 7.

6.   Season the beef and then place in a 1.5 litre ovenproof pie dish.

7.   Unroll the pastry and cut enough 1cm strips to stick to the edge of the pie dish with a little egg. Brush the pastry edge with more egg and top with the pastry. Using scissors, trim the pastry so it overhangs the edges of the dish by 2 - 3cm. Crimp the edges and brush the pastry well with egg, then cut 2 x 2cm slits in the middle of the pie for the steam to escape.

8.   Place on a baking sheet and bake in the preheated oven for 20 minutes until risen and golden brown.

Tip: You can use the off cuts of the pastry as a decoration on top of the pie. This dish is great to serve as a beef casserole without the pastry with vegetables, if you are short on time or you want to be a little healthier.

1.   Preheat the grill to high.

2.   Grill the bread on both sides to brown, remove and top with ham then cheese and finish with HP Guinness® sauce.

3.   Place under the grill for 2-3 minutes until bubbling and golden and serve immediately.

Tip: Could use Gruyere, Leicester or Emmental cheese instead of Cheddar.

1.   Marinate the pork with the chilli, garlic, ginger and soy sauce for 10 minutes.

2.   Heat a wok over a high heat, add the oil and stir fry the pork for 1 1/2 minutes.

3.   Add in the peppers and sugar snap peas and 100ml water and cook for a further 3-4 minutes until tender.

4.   Add in the HP Guinness® sauce, noodles, spring onions, bean sprouts and stir fry for a further minute and serve immediately.

Tip: As an alternative serve with rice rather than add noodles.