To Serve:

2/ As they cook, add the sausages and fry vigorously until they start to colour.  Add the flour and continue cooking for 5 minutes, stirring regularly.

3/ Add the real ale, herbs, and vegetable stock.  Turn the heat down and let it simmer for about an hour while you prepare the yorkshire puddings and mashed potatoes.

4/ Yorkshires can be made easily from scratch - just flour, eggs, and milk but if you want to cheat, just use a 'mix' which is usually just as good.  Ideally aim to make your yorkshires almost the size of your serving plates (as in the picture above).

5/ To serve, spread a layer of mashed potato onto each plate.  Top with a yorkshire pud.  Spoon the sausages and gravy on top.  Delicious !

Grate the carrots and ginger; mix together.
Chop the garlic
Melt a lump of butter and add the carrots, garlic and ginger; saute gently til carrots are tender
Meanwhile melt another lump of butter in a large frying pan
Cook the tuna steaks to your liking - trendy chefs will only seal it on both sides, leaving the
middle part raw.  Cook it for longer if you like but DON'T overcook it - it should still be quite 
pink in the middle and remember it will continue 'cooking' for a while even after you remove it from the hob - use your judgement...

Pile the gingered carrots in a mound shape on each plate.
Quickly melt some butter in a pan, adding a good squeeze of lemon juice
Place the tuna steak on top of the carrots
Drizzle the lemony melted butter over and around the dish

Trim the meat and chop into bite-sized pieces; chop the onion.  Slice about half of the mushrooms and chop the remainder into quarters.  Fry the onion in a little oil for a few minutes then add the meat plus a level desertspoon of plain flour.

Fry until sealed and browned then add the quartered mushrooms.  Fry for a couple of minutes then add the stock.  Turn down the heat and simmer for an hour before adding the remaining mushrooms.  Season with salt n pepper, adding a few mixed herbs if desired, then continue simmering for another hour or so until the meat is really tender.  Add the cream / creme fraiche and serve with rice, noodles or tiny roast potatoes

For 2 people you'll need the following:

60ml Soy Sauce
30ml Honey
60ml Sherry
tsp Cinnamon
large pinch Pepper
3 or 4 cloves
60ml Cold Tea
1 crushed Garlic Clove

First poach the chicken breasts in a little stock or water.  As they cook, start preparing the beans...

Finely chop the small onion and one or two chillies.  Fry in a little oil for a few minutes then add the cumin and oregano.  Fry gently for 3-4 minutes then add the drained beans, chopped
tomatoes and enough stock to just cover.  Allow to simmer for at least 20 minutes - longer 
is fine - until reduced enough that you end up with a thickish paste once blended.  You'll need to use your judgement here; when it looks ok, get the blender or masher out and turn the mixture into a paste.

You will already have removed the chicken breasts from their cooking liquor by now and left
them to cool.  Once cool enough to handle, flake the meat with 2 forks and set aside while we make the salsa verde...

Finely chop the spring onions and remaining chillies.  Fry these gently in butter until soft then add approx half pint stock.  Season with salt and pepper then simmer this mixture down until reduced.  This can take as long as you want it to take - it can be done in 10 minutes if you're in a hurry but really the sauce tastes better and better the longer it cooks.  At the end of the cooking time add the pot of double cream.  Your sauce should be the same consistency as this cream so again, use your judgement when reducing the mixture down.  Blend it before serving.

Now stuff the tortillas...
Warm them through in the microwave for a few seconds (enough to make them more
pliable) then lay them out flat on your worktop.  In a straight line across the centre of 
each tortilla add the following:  a good spread of the bean mix, a generous handful of
shredded chicken and top this off with some grated cheese.  Roll up each enchillada and
seal with a cocktail stick.  Warm these through in the oven until cheese has melted.

To serve:

Allow 2 per person; spoon the salsa verde across them.  Serve with rice, gaucamole,
salsa, soured cream and more grated cheese if desired.  Absolutely delicious...

Start by frying the onion and garlic gently in some olive oil (teaspoonful or so). 
Once the onions are starting to brown, turn up the heat and add the minced beef and the dry spices. 
Cook on a fairly high heat, stirring regularly, until the meat is browned. 
Add all the remaining ingredients EXCEPT the chopped pepper and the kidney beans. 
Turn heat down and allow to simmer for 45 minutes approx. 
At this stage, season with salt & pepper to taste, then add the peppers and kidney beans. 
Return to a simmer, cover with a lid and continue cooking until the peppers are tender. 
Serve with rice.

Fry the onion and garlic in a little oil.  Meanwhile toss the meat in flour to coat evenly. 
Add the meat to the pan – turn the heat up – and fry briskly until sealed and lightly browned. 
Add the remaining ingredients; bring to the boil then turn heat down and simmer for at least 
2 hours until the meat is completely tender.  Add more water or stock if necessary. 

On no account EVER touch any of the following with a barge pole...

Any 'brand name' or 'supermarket' ciders apart from the ones I've recommended.
Certainly steer well clear of ANY cider less than 5% - it will be crap: guaranteed.

Any 'Supermarket' brand strong lager - this will give you serious heartburn and 
possibly even hallucinations if drunk in great quantity.

Any liqueur that has a name you don't recognise.

Be very wary if offered sherry - make sure it's a well-known brand before imbibing!

Same advice as above but Vermouth instead of Sherry...