Beef Ragù And Mash With Garlic & Chilli King Prawns

Preheat the oven to 200°C/ 180°C (fan)/ gas 6 and boil a kettle

Peel and slice your brown onion[s]

Heat a large, wide-based hob-safe oven-proof casserole dish with a matching lid with a drizzle of olive oil over a high heat

Note: Make sure your dish is oven-proof and safe to use on the hob. Don't have one? Start cooking in a large, wide-based pan then transfer to an oven-proof dish and cover tightly with foil

Once hot, add your diced beef and cook for 2-3 min or until lightly browned

Peel and finely chop (or grate) half your garlic and grate your chestnut mushrooms

Once the beef is lightly browned, add the sliced onion to dish with the chopped garlic, grated mushroom and a knob of butter and cook for 3 min further or until everything has slightly softened

Add your beef stock mix with 450ml [675ml] [900ml] boiled water, your tomato paste and Henderson's Relish

Bring to the boil over a high heat and season with a pinch of salt and pepper

Cover with the lid and put the dish in the oven for 55 min – this is your beef & mushroom ragù

While the ragù is in the oven, reboil a full kettle

Peel your potatoes and chop them into large, bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot with a knob of butter, a splash of milk and season with a pinch of salt

Mash until smooth and set aside to reheat later

Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely

Peel and finely slice (don't chop!) the remaining garlic

Chop your parsley finely, including the stalks

Add your ciabatta[s] to a baking tray and put the tray in the oven for 5-6 min or until hot and crusty

Carefully slice the ciabatta before serving

Meanwhile, heat a large, wide-based pan (preferably non-stick) with 2 tbsp [3 tbsp] [4 tbsp] of olive oil and a knob of butter over a medium heat

Once hot, add the chopped chilli (can't handle the heat? Go easy!), sliced garlic and half the chopped parsley and cook for 1 min or until fragrant

Once fragrant, drain then add your king prawns and cook for 4-5 min or until cooked through – these are your garlic & chilli prawns

Serve the garlic & chilli prawns (and any of the tasty oil!) in a sharing dish with the sliced ciabatta to the side for dipping

Dig in and enjoy your starter of garlic & chilli prawns with ciabatta while the ragù is in the oven

Once the beef & mushroom ragù has been in the oven for 55 min, add your Tenderstem broccoli to a tin foil-lined baking tray with a drizzle of olive oil, a pinch of salt and a splash of cold water

Put the tray in the oven for 8-10 min or until tender, golden and crisp

Once ready, remove the beef & mushroom ragù from the oven and leave to stand for a couple of min before serving (this helps the flavours to develop)

Meanwhile, return the mash to a low heat with a splash of milk and half your grated Italian hard cheese

Gently reheat for 2 min or until the cheese has melted and the mash is warmed through – this is your cheesy mash