Cook some lamb sausages, then slice thinly.
Warm the pittas so they are easier to fold.
Spread pittas with tzaziki, then choice of veggies - shredded lettuce, sliced pepper, cucumber sliced into long thin strips, green onions, olives, tomatoes - then add slices of sausage.
Fold into a parcel. Enjoy!
In a large saucepan, fry a chopped onion and garlic in butter. Separately fry a few chopped rashers of streaky bacon - I do this separately because the bacon provides more than enough fat to cook itself.
Once the onion is golden and the bacon is crispy, add the bacon to the pan. Add chopped leek and diced potato and saute for a few minutes. Add stock and seasoning, bring to the boil and simmer until the veggies are tender. At this point, you can either blend for a smooth soup, or leave it chunky.
Stir in a good measure of cream and boil to thicken.
Add some more crispy bacon to finish, and serve with warm crusty bread.
Same as for Beef Wellington, except use a firm-fleshed white fish instead, something like cod or halibut. The fish goes into the pastry uncooked and will cook in the oven.
Sear either a beef tenderloin or individual steaks - they will continue to cook in the oven so you don't want them fully cooked at this stage.
Roll out puff pastry.
Fry a finely-chopped onion and some finely-chopped mushrooms. When cooked, stir in some smooth pate, then a dollop of cream and mix thoroughly. When the mixture has cooled, spread onto the middle of the pastry and set the beef on top. Fold the pastry over to make a parcel (or individual parcels), and bake until the pastry is puffed up and browned.
