An English breakfast, that great British icon, gets a lift with a dollop of HP brown, the perfect way to start the day!

Try grilling your bacon and sausage as an alternative to frying, toast instead of fried bread is great as a savoury (any left over can double up as a sweet extra with a bit of jam!) and a splash of HP brown in your mushrooms will liven up your palate with the perfect zing!

Get the edge by snipping a few small cuts in the fat around each bacon rasher. This will also stop it from curling up too much when it's cooking.  Get dry-cure bacon if you can so you're buying bacon, not water and getting you the tastiest bacon in your buttie.

Slap your frying pan over a medium heat and add a trickle of oil.

Cook the bacon for about 3-4 minutes on each side or until it's lovely and crispy.   Stick your bacon on one slice of bread and cover the other slice in HP Sauce, then put it sauce-side down in the pan!  Leave it for about a minute to soak up all the juices in the pan  and get nice and warm (but not toasted). The other piece will be warmed through by the hot bacon on top, with any bacon fat seeping through the bread. Assemble your mighty buttie and eat straight away.

For something a bit spicy add a twist of salsa to this classic. You can make your own using finely chopped tomatoes and coriander, and mixing in some oil, cheese, salt and ground pepper.

Whisk up all the ingredients, pour it over your steak and leave to marinate. You can marinate for as little as 30 mins or up to 24 hours.  Once you've got some marinated steak you can grill it, BBQ it or stir fry it.  Either way it's lovely!

This is easier to make than it sounds and is just fantastic.  Sausage casserole is low cost, high taste and you can make it feed a thousand.  Bag the best sausages you can lay your mitts on and let it cook while you're out.  Perfect after a long, crisp winter's walk, or if you wake up with 23 hungry mates in your living room this Sunday.

Get your oven pre-heating to 180°C (350°F, gas mark 4).  Slice the sausages and layer them with the onions at the base of an oven proof casserole.

Dice the peppers and sprinkle them over the top. Peel and thinly slice the potatoes, and spread them in a layer over the sausages.

Mix the garlic with the stock, H.P sauce, olive oil and season with salt and pepper. Pour this mixture over the potatoes.

Cover the dish and bake for one hour. Remove the cover and bake for a further 15 mins or until the potatoes are brown.

With these measures you'll be able to feed four hungry people but if you do have those 23 mates in your living room to look after you'll need to times all the ingredients by 5.75!

Mix everything in a bowl and shape into balls.  You should get 16 big to 48 small meatballs out of this which will serve four grown ups.

Shallow fry the meatballs over a medium heat until they are cooked through.  Serve with gravy.  You can spice up gravy made from gravy granules by adding extra pepper, paprika, herbs like dried oregano or fresh basil or fried up onions and don't forget to add a dash of your favourite HP to the gravy to make it even more gorgeous.

Serve with Rice and green beans for a main meal, swap the gravy for pasta sauce and try with spaghetti or lose the sauce altogether, sprinkle with parmesan cheese and stick cocktail sticks in them for a sophisticated hors d'oeuvres!