Steak and Tomato Salad

Ingredients
1 Teaspoon Crushed Black Pepper
1 Teaspoon Paprika
1 Teaspoon Salt
1 Teaspoon Cumin
2 Teaspoons Dried Oregano
4 Steaks (your choice of cut)
8 Large Tomatoes
Fresh Mint And Coriander
2 Red Onions
1 Lemon (zested and Juiced)
A Drizzle of Olive Oil
Salad Leaves (Rocket, Spinach and Basil are my choice)

Equipment
1 Large Frying Pan/ Griddles are really good for this if you have one
1 Sharp Knife
1 Spatula
A Couple of hours to spare! (for marinading purposes only)

The good bit

1. Mix together the black pepper, paprika, salt, oregano, cumin and lemon zest.
2. With your knife, score the steaks in lines vertically about 1cm apart then horizontally 1cm apart (not too deep, just enough so you can see they've been cut) rub the spice mix into the steaks, (both sides if you have plenty to spare) and leave in the fridge (or microwave) for 2 hours
3. Cut your tomatoes in half lengthways and dry fry (no oil) on your griddle until they begin to blacken 6-8minutess (do NOT turn them over)
4. In the meantime roughly chop your mint and coriander, dice your onion and mix together along with the lemon juice and a good drizzle of olive oil (if you really want to be Mediterranean then add a finely sliced clove of garlic, just don't expect to get kissed afterwards!)
5. Fry your steaks over a high heat (again using a griddle pan is excellent, use no oil if you are) Time scales is down to you, If done over a high heat, you should only need to turn over once after about 5 minutes (check to see if the side has burnt a little) after another 5 minutes on that side you should have a really juicy medium steak, obviously add a little longer for well done or less for rare.
6. Serve the steak with 4 of the charred tomato slices with a drizzle of the mint and coriander mixture over them and the salad leaves at the side.
7. Grab a beer and sit outside and enjoy, or for those of you back in Manchester, stay indoors out of the rain with your beer and just imagine your on holiday!

Serves 4

Spaghetti Bolognese

Ingredients
500g Pasta
500g Minced Beef
1 Onion (finely chopped)
4 Rashers Bacon (rind taken off and chopped)
1 Carrot (diced)
1 Stick Celery (diced)
1 400g Can Chopped Tomatoes
150ml Red Wine (a decent quality wine is better)
125ml Milk
1 Teaspoon Chopped Oregano (1/2 if using dried)
1/4 Teaspoon Dried Nutmeg
1 Tablespoon Sugar
Splash of Olive Oil
Salt and Pepper
Optional
2 Beef Stock Cubes
A Splash of Worcestershire Sauce
Parmesan for Serving

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan

The Good Bit

1. Add a very good splash of oil to the frying pan and heat the onion, bacon, carrot and celery until the onion begins to brown (5 minutes) stirring continuously. then add the beef and cook until well browned, at this point you can add the stock cubes and a splash of sauce if you are using, stir well and cook for another minute.
2. Add the red wine and bring to a good boil, cooking until the wine has reduced by about 2/3rds.
3. Add the milk and nutmeg and cook until most of the liquid has been soaked up by the meat, then add the tomatoes, sugar and oregano and leave to simmer over a low heat for 2-3 hours. Season
   
4. Cook the pasta when required, usually about 10-15 minutes in a pan of boiling salted water, (don't be afraid to get a spoon in there and try a piece, if it's still crunchy give it a few minutes more, if it's soft, get it out straight away)
5. Serve a 1/4 of the pasta each and a good helping of the bolognese on top, sprinkle Parmesan on top for the authentic taste!

Serves 4