BEEF OR PORK WITH POTATO - RECIPES

* 1 tbsp olive oil
* 500g beef braising steak, cut into chunks
* 1 onion , roughly chopped
* 250g pack oyster mushrooms , sliced if large
* 1 tbsp tomato paste
* 1 tbsp flour
* 100ml red wine
* 200ml hot beef stock , from a cube
* 350g potatoes , peeled
* 25g butter , chopped into small pieces

1. Heat oil in a non-stick pan over a high heat. Add beef and cook for 10 mins until browned all over, then remove from pan. Cook onion for 7 mins until softened. Stir through mushrooms, then cook for 3 mins more until golden. Stir in tomato paste and flour and cook for 1 min more. Pour in wine and beef stock, bring to a simmer. Add beef back to pan. Cook, uncovered, over a gentle heat for around 2 hrs until meat is really tender, topping up with water if needed. Pour mixture into a 2 litre baking dish.
2. Heat oven to 190C/fan 170C/gas 5 and bring a pan of lightly salted water to the boil. Cook the potatoes for 10 mins until beginning to soften. Cool under a running tap, then coarsely grate. Sprinkle over the beef and dot with butter. Pop in the oven and cook for 30 mins until the crust is nice and crispy.

Try

Making it vegetarian

For a vegetarian version, use red peppers, grilled courgettes and some SunBlush tomatoes instead of the beef.

* 600g Desiree potatoes, cut into 3cm chunks
* 2 green onions, trimmed, sliced diagonally
* 100g semi-dried tomatoes (not in oil)
* 2 teaspoons light olive oil
* 85g green olives stuffed with feta cheese, sliced (see note)
* 60g baby spinach leaves, trimmed
* 8 small pork loin medallions, trimmed
* olive oil cooking spray

Dressing
* 1 teaspoon honey
* 1 tablespoon wholegrain mustard
* 1 tablespoon lemon juice
* 1 small garlic clove, crushed
* 1 tablespoon thick, plain yoghurt

1. Preheat a barbecue plate and grill on medium-high heat. Place potato, in a single layer, in a microwave-safe dish. Drizzle with 1 tablespoon water. Cover. Cook on HIGH (100%) for 8 to 9 minutes or until just tender. Drain. Add green onion, tomatoes and oil. Toss gently to combine.

2. Spoon potato mixture onto barbecue plate. Cook, turning often, for 3 to 5 minutes or until potato is light golden. Transfer to a large bowl. Add olives and baby spinach. Toss gently.

3. Meanwhile, lightly spray pork with oil. Season with salt and pepper. Cook on barbecue grill for 4 to 5 minutes on each side or until just cooked through.

4. Make dressing: Whisk all ingredients, 2 teaspoons hot water and salt and pepper in a jug. Pour over potato salad. Toss gently to combine.

5. Spoon potato salad onto plates and serve with pork medallions.

Notes & tips

* Note: Stuffed green olives are available in the deli section of the supermarket.