- Rump steak
- 1 onion cut into slices
- 1 tomato sliced
- Crispy lettuce
- Bread rolls or focaccia bread
Rub the steak with a little oil and season with salt and pepper. In a frying pan, fry for a couple of minutes on each side. The steak should sealed and brown. Remove the steak and rest it on a plate.
Fry the onion slices in the same pan and drizzling with a little more oil and cook until soft. Lift the onion from the pan, put on the plate with the steak. Finally cook to the tomato on each side.
Wipe the pan with kitchen roll, pop to bread into the frying pan and toast, being careful not to burn.
Spread mayonnaise on the bread; add the lettuce and onion rings on top.
Slice the meat and place on top of the onions. Finish with some sliced tomato and another sprinkling of salt and pepper.
- 1 liter of good chicken stock (stock cube is fine)
- 10-20 ravioli or tortellini
- Salt and pepper
- Crusty bread to serve
Bring stock to the boil and reduce by about a third. Add the pasta until cooked.
Divide ravioli into 2 bowls and ladle stock over the top. Grate the parmesan over the top and add salt, pepper and herbs.
Serves 2 with crusty bread,
Take one small aubergine and slice 1/2cm wide, sprinkle with salt and pepper and mixed herbs – gently fry in a little olive oil until brown and soft, not burnt! And leave to cool.
Chop a handful of baby tomatoes, sprinkle salt and pepper and a good glug of olive oil – mix. You can add extra herbs and garlic if you like!
Boil your pasta.
Cut up the aubergine and add to the tomatoes. You could also add some soft cheese, like ricotta, mozzarella or feta.
When the pasta is cooked drain and add the tomato mixture to the pan.
Take a portion of filleted fish. Any will do, keeping the skin on.
In a hot frying pan put a tablespoon of oil (any cooking oil will do).
Season the fish with a little sprinkle of salt and pepper a and fry skin side down first for a few minutes – if you have a thin fillet it will need less time than a thicker piece of fish! 4-6 minutes roughly.
Flip fish and fry for a further 2-3 minutes.
With a spoon and folk take fish from pan a put on a plate and eat with vegetables or salad or both!
If you would like a little sauce over the fish …..when you remove the fish add a knob of butter to the pan. Melt and add a squeeze of lemon – wish together with a folk and pour over the fish!