For my friend Felix.

  • 1/2 pound bacon
  • 1 pound ground beef
  • 1 onion, diced finely
  • 6 habanero peppers, seeded and chopped
  • 2 cloves garlic (Minced OR chopped)
  • 1 1/2 tablespoons ground cumin (Optional)
  • 3 tablespoons chili powder
  • 2/3 tablespoon of tomato puree
  • 2 tablespoons beef bouillon/gravy granules
  • 2 (28 ounce) can chopped peeled tomatoes
  • 2 (16 ounce) cans red kidney beans, drained
  • 1 (12 fluid ounce) can of light lager/beer
  • 2 cups water
Fry the bacon until cooked. Drain the grease, but save a little to fry the beef in.
Next, brown the beef in the left over grease for extra flavour. When meat is browned, stir in the onion, habanero peppers, garlic, cumin, chili powder, bouillon/gravy granules, tomatoes, lager, tomato puree and add the water.

This is best to simmer slowly for a good three quarters of an hour. After this time is up, add the kidney beans and simmer for a further 30 minutes.

(NOTE: Make sure the beans are cooked, as they can give you a bad stomach if not properly done.)

[Tip: You can also add red/yellow/green peppers if you wish. I leave them out personally as I find they ruin the flavour.]

This is a fantastic recipe if you love your chilli. (Yes, I know in the US it's 'chili', but I'll spell it the way we do in this country. So shh! ;P )


  • 3 large steaks
  • 1 onion (Chopped finely)
  • 4 cloves garlic (Chopped finely)
  • 1 jar/packet/carton passata
  • 1 tin of chopped tomatoes
  • 1 jar/packet/tin Beef stock
  • 2 tins kidney beans
  • 1 or 2 tablespoons of chilli powder (Depending on how hot you like it!)
  • 1 teaspoon of basil (Fresh OR dried)
  • 1 teaspoon of oregano (Fresh OR dried)
  • 1 teaspoon ground black pepper
  • 1 tablespoons of paprika
  • 1/2 tablespoon of cayenne pepper
  • 1 teaspoon salt
  • 1 tablespoon of Marmite (Optional. Adds a meaty kick)
  • 1/4 bottle of red wine (Optional)
Heat some oil in a frying pan. Add your garlic and onion, then slice your steak into small strips and place in the frying pan. Add some chilli powder, cayenne, paprika and your red wine if you choose to use it. Fry until all is brown and the wine is reduced.

Place into your slow cooker along with the beef stock, passata, chopped tomatoes, kidney beans, all your herbs and the rest of your spices, salt and pepper. (Add Marmite now if you wish to add it at all.)

Mix all the ingredients together and cook for 8 to 10 hours on 'Low'.

[NOTE: If you don't have a slow cooker, you can do this in the oven with a foil topped oven proof dish, oven set on a low heat.]


  • 2 slices thick dense bread (crusts removed)
  • 1/2 cup dry red wine
  • 1 lb ground lean meat (beef or veal)
  • 1/2 cup finely chopped onion
  • 2 garlic cloves, crushed
  • 1 egg
  • 2 tablespoons chopped parsley
  • 2 tablespoons grated kefalograviera cheese or mizithra cheese (parmesan makes an excellent substitute)
  • 1/2 teaspoon oregano
  • 1/2 teaspoon ground cumin
  • salt and pepper
  • flour (for dredging)
  • 2 tablespoons olive oil

  • 2 lbs fresh tomatoes
  • 1 tablespoon vinegar
  • 1 garlic clove, chopped
  • 1 bay leaf
  • 3/4 teaspoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves

Soak the bread in the wine for about 5 minutes, or until thoroughly softened. Then, squeeze out and reserve the excess wine. In a large bowl, combine the ground meat with the wine soaked bread, onion, garlic, egg, parsley, grated cheese, cumin, and salt and pepper to taste. Mix the ingredients until thoroughly blended. Cover and chill for 1 to 2 hours.

Dampen your hands, pinch off small portions of meat mixture, about the quantity of a teaspoon or just over, and shape into approximately 20 oval rolls (looks sort of like an elongated, slightly flattened, meatball). Dredge them in flour. Heat olive oil in a large frying pan. Add the meatballs and fry until browned all over, turning occasionally and allowing time for the meat to cook thoroughly. (alternatively, if you want a 'lighter' recipe, you could just brown in a non-stick pan or bake them in the oven - not as flavourful, but still good). Remove from the pan using a slotted spoon and set aside. Strain the oil you fried the meatballs in through a fine sieve into a cooking pan. Add all the sauce ingredients, and the reserved wine. Bring to a boil and simmer until the sauce is thick. Drop in the meatballs, stir to cover all over with the sauce, and simmer covered for 15 minutes. Serve hot with lemon roast potatoes, rice, french fries, or mashed potatoes.


  • 2 Garlic Cloves
  • 550g fillet steak
  • Salt and pepper
  • 1 tbsp olive oil
  • 25g butter
  • 1 onion, chopped
  • 225g mushrooms, chopped
  • 50g breadcrumbs
  • 25g fresh chopped parsley
  • 500g puff pastry
  • 1 egg, beaten


Spread half the garlic over both sides of the steak and season well with salt and pepper. Heat the oil in a frying pan and fry the steak over a high heat for 5 minutes. Remove it from the pan and allow the meat to cool completely.

Next, add the butter to the pan and fry the onions over a medium heat for 5 minutes. Then add the remaining garlic and add the muchrooms. Cook these for 5 minutes until the juice evaporates, then stir in the breadcrumbs and the parsley, followed by salt and pepper.

Preheat the oven to 220°C/425°F/Gas Mark 7 ready for later. Nest, roll out your pastry on s lightly floured surface to roughly (Don't worry about getting it exact.) 25x30 cm/10x14 in. Place the steak in the center and to with the breadcrumb mixture. Brush the edges with egg and fold into slices, wrapping the pastry around the beef like a parcel, closing all the gaps.

Place on a baking sheet, breadcrumb mixture down and brush with egg for a glaze. For a medium rare wellington, cook for 40 minutes until golden. Add an extra 15 minutes for a well done wellington.

Cut into slices and serve.

Serves 4.