1. Preheat the oven to 180°C. Heat oil in a large saucepan over medium heat.

2. Crumble in beef and brown all over, for about 5 minutes.

3. Add onion, green pepper, mushrooms, garlic and dried herbs; cook for 5 to 10 minutes until vegetables soften.

4. Add in the wine and reduce by half before stirring in the stock cube, chopped tomatoes, Heinz tomato ketchup and add a few dashes of Lea & Perrins to taste and bring to the boil.

5. Reduce heat and simmer for 10 minutes. 

6. To make the béchamel sauce, place the milk in a large non-stick saucepan, add the nutmeg and gently bring to the boil.

7. In a separate saucepan melt the margarine and add the flour. Beat well and cook for two minutes.

8. Remove the milk from the heat and add a little to the flour mixture. Combine well, and when all the milk has been absorbed, add a little more. Continue to do this until all the milk has been added, whisking continually.

9. Layer the meat sauce, lasagne sheets and béchamel sauce starting with the meat sauce. Repeat layers until the dish is full, finishing with béchamel sauce.

10. Sprinkle the grated cheese onto the top of the sauce.

11. Cover with foil and bake for 35 minutes. Remove foil and bake for 15 minutes or until golden, and heated through.

12. Serve with broccoli on the side.

1. Heat oil in a large saucepan over medium heat.

2. Crumble in the minced beef and add a few dashes of Lea & Perrins to taste. Cook until the mince is brown.

3. Cook the carrots and onion for 5 minutes until softened.

4. Add the wine and herbs and reduce by half before stirring in Heinz Tomato Ketchup, stock cube and tomatoes.

5. Bring to the boil and reduce heat. Simmer sauce, partially covered, for 35 to 45 minutes or until thickened.

6. Discard the bay leaf. Season to taste.

7. Serve over freshly cooked spaghetti and sprinkle with grated parmesan cheese for an authentic touch.

8. Add a green salad on the side in a separate bowl.

1. Heat oil in a frying pan over medium heat.

2. Add the onion and green pepper and cook for 5 minutes. Stir in the garlic and chilli powder.

3. Add a few dashes of Lea & Perrins to taste and stir well.

4. Sauté for 1 minute. Crumble in the meat and brown well. Stir in the chopped tomatoes , Heinz Tomato Ketchup, tomato puree and all but ¼ of the beans.

5. Mash remaining beans and stir into the meat mixture. Simmer, uncovered, for 30 minutes.

6. Garnish with soured cream. Serve with rice.

1. Fry the onions and meat in the oil until it loses its pink colour.

2. Add the stock and remaining ingredients and bring to the boil. Cook gently for 20 minutes. At the same time boil the potatoes in water for 20 minutes.

3. Spoon the meat mixture into a large oven proof dish.

4. Mash the potatoes adding the milk and Lea & Perrins. Spoon the meat mixture.

5. Place under the grill until golden brown

1. Place the bread under a medium grill, until the first side is toasted golden brown.

2. Turn the bread over and place the slices of cheese on the bread ensuring that the bread is well-covered with cheese.

3. Drizzle on 3 tablespoon of Lea & Perrins.

4. Place under the grill until the cheese is bubbling and turning golden brown.

5. Serve immediately with a salad garnish

1. In a medium bowl, combine Lea & Perrins, tomato ketchup, and lime juice. Add chicken strips, turning until well-coated. Cover and marinate for 5 minutes.

2. In a large skillet, sprayed generously with nonstick cooking spray then placed over medium-high heat, add onions and peppers, and sauté for 4 to 6 minutes, stirring occasionally, or until lightly browned and tender crisp. Remove from pan and place on serving plate.

3. In the same skillet generously sprayed with nonstick cooking spray then placed over medium-high heat, cook chicken strips for 4 to 6 minutes, stirring occasionally, or until cooked through, reserving marinade. Add reserved marinade and cook additional 1 to 2 minutes. Remove chicken and place on serving plate. Divide sauce between onion mixture and chicken.

4. Serve tortillas wrapped in foil to keep warm. Serve each component on separate serving plates and garnish with sour cream and cilantro sprigs, if desired.

Combine all ingredients. Use as a marinade or brush on meat while grilling.

This marinade is ideal for chicken, sausages or burgers. Place meat in a shallow container or strong plastic bag. Add the marinade and let sit 2 hours in the refrigerator.

Barbeque or grill frequently until crisped and thoroughly cooked.