The Monkey Tree

500g lean mince

200g mushrooms

1 green pepper

1 red pepper

1 large onion

50g flour

50g chilli powder

1 tin of chopped tomatoes

1 tin of kidney beans

600ml of beef stock

A good pinch of basil

1 tablespoon of tomato puree

1 tablespoon of garlic puree

1 tablespoon of oil

Salt and freshly ground pepper

1. Finely chopped onion.  Heat oil in saucepan (heavy based), add

onion and lightly fry.

2. Add mince, stir until mince has changed colour (red to brown), add chilli powder, basil and flour.  Keep stirring, then add tomato and garlic puree and tinned tomatoes.  Now add beef stock and allow to simmer for 30 minutes.

Drain and wash kidney beans.

Wash and dice peppers, wash and slice mushrooms.

Stir in kidney beans, peppers and mushrooms.  Cook for 10-12  minutes.

Season to taste.

They are delicious, easy to prepare and warming on a winter’s night. They can be filled with so many different ingredients. 

4 good-sized potatoes.

1. Pre-heat oven gas mark 6, 200°C, 400°F.
2. Scrub potatoes, prick each potato with a fork, (to prevent them from exploding) and brush with a little oil.  Put them in a greased baking tray.
3. Bake for 75-90 minutes

110g blue poppy seeds

225ml milk

225g butter or margarine

225g light raw cane sugar

225g plain wholemeal flour

1¼ teaspoons baking powder

3 eggs separated

1. Pre-heat oven gas mark 4, 350°F or 180°C.
2. Grease and line an 8-inch cake tin.
3. Bring poppy seeds to the boil in the milk, turn off heat and allow them to soak for 25 minutes, cover with a lid.
4. Cream butter and sugar together until light and fluffy.
5. Add egg yolks, one at a time, beat them in thoroughly.
6. Mix the flour and baking powder together and fold into creamed mixture.
7. Stir in soaked poppy seeds and milk.
8. Whisk egg whites until they are stiff and then gently fold into the rest of the mixture.
9. Place mixture into prepared cake tin and bake for 1 hour or until centre of cake feels firm.
10. Allow cake to stand for 10 minutes before placing onto cooling rack.

Serves six

675g pumpkin

450g potatoes

1 large onion

25g butter

1 tablespoon of sunflower oil

1 teaspoon of lemon juice

1 teaspoon of chopped tarragon

1 teaspoon of nutmeg

Salt and freshly ground pepper

600mls of vegetable stock

600mls of milk

1. Prepare vegetables, cut pumpkin into large chunks (this will make it easier to peel), peel and then cut into smaller pieces, peel and dice potatoes, peel and chop onion.  Chop tarragon and grate nutmeg (if you are using fresh).

2. Heat oil and butter in a saucepan (heavy based), sweat onion for about 5 minutes, do not allow to brown.

3. Add pumpkin and potatoes stir, then cover and allow to cook (the water in the vegetables will allow them to start cooking without burning) for about 10 minutes over a low heat.  Stir occasionally.

4. Now add stock, tarragon and nutmeg.  Bring to the boil, turn down heat and allow to simmer for 10 minutes until vegetables are tender.

5. Remove from heat and allow to cool a little before blending.

6. Place into a clean saucepan, add milk heat gently.

7. Add lemon juice and season to taste.

Tips If you cannot get pumpkin then use butternut squash as an alternative.  The milk can be substituted with single cream for those special occasions.