Here's my spag bol, although the others sound good too.

1 large Onion finely chopped
2 cloves of garlic finely chopped
2 tins of plump plum tomatoes
700g grams of lean steak mince
A good olive oil, don't use virgin as it breaks down into fat above a certain temperature
dried or fresh Thyme
Dried or fresh Basil
tomato puree about 60g
that magical dash of around 12 splashes of Worcestorshire sauce
button mushrooms finely sliced
salt and freshly ground black pepper
a desertspoon full of brown sugar

Heat the oil to cover the bottom of a heavy pan
Add the onion and fry gently until golden brown
add the chopped garlic and lightly brown
add the meat and brown
add the 2 tins of plump plum tomatoes
add a little water at this stage if the consistency is too thick
add the thyme and basil
add the worcestershire sauce, the tomaoto puree and the sugar
season with salt and pepper
simmer gently. Lean steak mince needs 20-30 minutes to cook through properly
Add the mushrooms and let the juices all combine together

You'll end up with a wonderful sauce to spoon over fresh pasta

I am a great fan of Fillet Steak, it's tender, moist and not much fat at all. A real lean red meat.....

I usually get the butcher to cut off 2 fillets around 2-3" thick. I then season them with a little black pepper and I smother each side with a good french mustard, then I leave them to marinade in the fridge for a couple of hours before placing them under a hot grill for around 3-4 minutes each side.

The mustard crisps up the outside and the inside which is just pink but not bloody just falls apart in your mouth......

Serve with a great salad of your choice..... maybe jacket potaotes? Onion rings?......

Why not just take the tops off, chop them up in small slices and put them in a freezer bag.

You can then just break bits off when you want to use them when cooking.......

They will last for ages.

Lamb Bhuna is my favourite dish so I am definitely going to give this a go albeit I think I will use less chilli

Good post Bobby!!

I made this with Chicken 2 days ago. The only 2 mistakes I made was I actually cooked the garlic, ginger and tomatoes with the onion after they had softened. I then blended all together.

The other mistake was that I found the sauce a little too thick, so I added some water, up until then the amount of spices added was just perfect, but it became a little bland after adding some water, so if you are going to thin it out a bit add some more spice to the mixture to keep the flavour.

Apart from that it was really good, the 15 cloves of garlic really give this dish some depth.

I'm going to try it with lamb next.

Oh! the other thing I added was 1 star anise which I cooked with the onions.

Hi Guys,

Whenever I make a base sauce/gravy, I never seem to get the oil to separate from the base, can anybody tell me why please? So I never end up with any spare oil to cook with.

Am I not cooking it for long enough? Do I not have it hot enough?

Any help would really be appreciated.

It's also worth noting that no base sauce was used either...

I recently went on an Indian cookery course for a day and I have to say that minimal spicing is the essence of good Indian food.

There were four of us on the course and we all had to make a Chicken Chilli Marinade. Everyone used the same ingredients and it was literally a 1/2 tsp of this or a 1/4 tsp of that, in some cases only an 1/8 tsp was used for certain spices. The end results were fantastic, and although we all made our own using the same ingredients, they all tasted slightly different, because someone added just a little more garlic, or ginger or fennel etc.....

A lot of the time less is more

Lamb Bhuna is my favourite dish of all time. I am gonna give this some more go....

Emin, you need a camera too!!

I have my own security systems company, so if you want a covert camera you can wear let me know!!