Middle East

Ingredients:

375 g (12 oz) spaghetti
25 g (1 oz) butter
1 quantity hot Ragu Bolognese Sauce
salt and freshly ground black pepper
grated Parmesan cheese, to serve

Ingredients:

2 tablespoons olive oil
50 g (2 oz) smoked streaky bacon, derinded and diced
1 onion, finely chopped
1 small carrot, diced
1 celery stick, diced
375 g (12 oz) finely minced beef
125 g (4 oz) chicken livers, finely chopped
4 tablespoons dry vermouth or white wine
300 ml (1/2 pint) beef stock
1  tablespoon tomato puree
grated nutmeg
2 tablespoons single cream
salt and pepper

Ingredients:

375 g (12 oz) lean minced beef
1 onion, chopped
1 large carrot, finely chopped
1 celery stick, chopped
75 g (3 oz) button mushrooms, sliced
250 g (8 oz) tomatoes, skinned and chopped
450 ml (3/4 pint) beef stock
150 ml (1/4 pint) red wine
50 g (2 oz) split red lentils
2 tablespoons tomato puree
2 tablespoons chopped parsley
250 g (8 oz) tagliatelle or spaghetti
salt and pepper
grated Parmesan cheese, to serve

Ingredients:
* 454 g/1 lb thick lean rump or sirloin steaks (32 Sins on Green)
* 2 tablespoons soy sauce
* 1 garlic dove, crushed
* 2 red Thai chillies, deseeded and chopped
* 1 small piece fresh root ginger, peeled and finery chopped
* juice of 2 fresh limes
* 4 spring onions, sliced diagonally
* 1 small lettuce, trimmed, washed and separated into leaves
* 1 red pepper, deseeded and thinly sliced
* 1/2 red onion, finely chopped
* 1/2 cucumber, cut in thin strips
* few sprigs fresh coriander, chopped
* 1 level teaspoon toasted sesame seeds (1 1/2 Sins)

For the dressing:
* juice of 1 lime
* 2 tablespoons light soy sauce
* 1 small chilli, deseeded and finely chopped
* 1 level teaspoon liquid honey (1/2 Sin)

Ingredients:

25 g (1 oz) butter
1 onion, finely chopped
1 green pepper, cored, deseeded and finely chopped
125 g (4 oz) mushrooms, thinly sliced
750 g (1 1/2 lb) lean minced beef
50 ml (2 fl oz) chilli sauce
1 teaspoon Worcestershire sauce
1 teaspoon chopped parsley
salt and pepper

To serve:

8 baps, toasted and lightly buttered    
1 small lettuce (optional)    
8 celery sticks (optional)    
2 tomatoes, thinly sliced (optional)    
cucumber slices (optional)    

Ingredients:
* 1 kg (2 lb) lean lamb, cut into 4 cm (1 1/2 inch) cubes
* 6 tablespoons olive oil
* 4 tablespoons lemon juice
* 2 large garlic cloves, crushed
* 1 tablespoon chopped oregano
* 1 tablespoon chopped thyme
* 1 tablespoon chopped marjoram
* salt and pepper

To serve:
* 125 g (4 oz) feta cheese, crumbled
* 4 bay leaves, crumbled (optional)
* pitta bread

Ingredients:
* 1 kg (2 lb) good quality minced beef
* 1 onion, finely chopped
* 1 garlic dove, crushed
* 1/4 teaspoon chilli powder
* 30 blanched almonds
* oil, for brushing
* salt and pepper

Sauce:
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 500 g (1 lb) tomatoes, skinned, deseeded and chopped
* 2 tablespoons tomato puree
* 1 large garlic clove, crushed
* 1 eating apple, cored and grated
* 300 ml (1/2 pint) red wine
* 150 ml (1/4 pint) dry sherry
* 2 small fresh red chillies, deseeded and finely chopped
* 25 g (1 oz) raisins
* 1/2 teaspoon ground cinnamon
* 50 g (2 oz) stuffed olives, sliced
* 1 tablespoon chopped blanched almonds

Ingredients:
* 4 thick slices beef skirt or flank steak, about 150 g (5 oz) each
* oil, for brushing
* salt and pepper
* onion rings, to serve

Red wine marinade:
* 1 onion, sliced
* 1 carrot, sliced
* 1/2 teaspoon dried parsley
* 1/2 teaspoon dried thyme
* 1 bay leaf
* 6 peppercorns
* 2 tablespoons oil
* 150 ml (1/4 pint) red wine

Ingredients:
* 500 g (1 lb) lean beef, e.g. rump or entrecote steak
* 2 courgettes, about 250 g (8 oz), thickly sliced
* 1 small orange, cut into 8 wedges

Marinade:
* 6 tablespoons oil
* grated rind of 1 orange
* 2 tablespoons brandy
* 2 tablespoons chopped rosemary or 2 teaspoons dried
* 1 garlic clove, crushed
* salt and pepper