The New Zealand Pasty

The Cornish pasty is a delicious and oft mispronounced delicacy from my birthplace of Cornwall. Much to my dismay, I see in the deli of my local Kiwi supermarket, “Cornish Pasties” with the wrong ingredients and a top crimp (top crimps are Devon pasties!)

First off, they are pronounced with an ahh not an aayyy. Second, this is not a Cornish pasty. Though delicious, it is distinct and not authentic. I introduce to you….the New Zealand Pasty!

You can use short-crust pastry or dough. We often use dough because we make a big batch and have calzone the next day. Either way tastes great.

You will need:

  • Dough or two short crust pastry sheets
  • 2x carrots
  • 1x potato
  • handful of frozen peas
  • Tomato paste
  • Mustard
  • BBQ sauce
  • Oxo cube
  • Half a cup of water
  • salt&pepper
  • Oil
  • Sharp knife and chopping board
  • Frying pan
  • Bowl
  • Baking paper and tray


  • Preheat oven to 200 degrees, fan bake
  • Run sink with warm soapy water
  • Put oil, salt and lots of pepper in frying pan
  • In bowl, add a bit of oil and decent amount of pepper
  • Dice potato and place in bowl, making sure lots of pepper gets on those potatoes
  • Dice carrots
  • Preheat pan and add carrots and potatoes (leaving most oil in the bowl). When soft, add peas and mince.
  • As mince browns, crumble in oxo cube, add tomato paste, mustard and bbq sauce and mix around heaps. Leave to simmer for a few minutes
  • Roll your dough out as large as stable and place one on baking tray and the other, leave for a bit.
  • When the mince is cooked, add mixture to dough, more to one side than the other, leaving about 2cm gap from edge. You want a good amount but don’t go over the halfway mark on the dough.
  • Fold the empty half over the top and crimp the dough.
  • Move the second dough over and do the same thing.
  • Brush with remaining oil from the potato bowl and cook for 8-10 minutes. (about 20 if using pastry)

Minced Beef Wellington

Really tasty dinner which doesn’t require too much effort but does have a longish oven time. Cooks enough to last you for lunches throughout the week, too. Serve with steamed veggies and mash potato, veggie couscous or just on its own.

You will need:

  • 400g beef mince
  • 2x carrots
  • 1x potato
  • 2x handful frozen peas
  • Paprika
  • Oil
  • Salt & pepper
  • Tomato paste
  • Oxo cube
  • Large bowl
  • Peeler, knife & chopping board
  • Frying pan
  • Baking tray with baking paper
  • 3 flaky puff pastry sheets (frozen)


  • Fill sink with warm soapy water
  • Add oil, salt and pepper to your frying pan
  • Preheat oven to 180 degrees fan bake
  • Peel and dice your carrots and potato
  • Add to frying pan and toss in oil
  • Heat frying pan and add paprika, salt & pepper
  • As they start to soften, add tbsp tomato paste and crumble in an oxo cube
  • Stir around until soft.
  • Add veggies to large bowl with some of oil, keep rest in pan.
  • Take pastry sheets out of freezer and lay out flat
  • Add frozen peas to large bowl
  • Add beef mince to large bowl and mix all together, until it is evenly proportioned
  • Take approx. a third and spread into a sausage shape along one pastry sheet.
  • Repeat for the remaining two
  • Roll along the side like a newspaper and then fold in the ends
  • Use remaining seasoned oil from pan to seal the ends and give a nice finish to the rolls.
  • Place in oven for 35-40 minutes – until golden brown.
  • Slice up and serve


So this Lasagne includes your two sauces, too. If you haven’t got the time, don’t feel bad buying some jars. You’ll need a jar of a tomato pasta bake and a cheesey pasta bake, too.

You can use any mince for this. I prefer chicken mince but with that, you have to be vary careful not to overcook it – as it dries out quickly. Vegetarian mince works nice here, too.


  • 400g mince
  • 2x carrots diced
  • 6 button mushrooms, sliced
  • 2x handfuls of frozen peas
  • Lasagne sheets

Tomato sauce

  • Can of tomatoes
  • Tomato paste
  • Oxo cube
  • salt, pepper and oregano/thyme
  • half a cup of water
  • Dash of bbq sauce
  • Dash of mustard

Cheese sauce

  • 2 cups grated cheese (cheddar/Parmesan)
  • 400ml milk (if too thick, can add dash more when cooking)
  • 25g butter
  • 25g flour
  • salt & pepper


  • Run sink of warm, soapy water.
  • Pre-heat oven to 180 degrees and prep your sauce ingredient amounts.
  • In casserole dish, cover bottom in a layer of lasagne sheets
  • Add oil and seasoning to frying pan (don’t turn on yet)
  • Place a sauce pan on stove (don’t add anything yet)
  • Dice carrots and mushrooms. Add carrots to frying pan.
  • On medium heat, soften carrots and add mushrooms and peas when soft.
  • When soft, crumble in mince and brown it.
  • Add tomato paste, can of tomato and crumble in oxo cube. Stir around
  • Add water if needed and let simmer, with the occasional stir.
  • Add butter to saucepan and melt on low-medium heat.
  • Stir in the flour and keep stirring for 1-2 mins.
  • Take off heat and slowly pour in milk while stirring constantly until smooth
  • Return to heat for about 8 mins let simmer, but stir occasionally
  • Meanwhile, mince should be cooked. take off heat.
  • Add layer of mince over pasta sheets and place another layer of pasta on top.
  • Add another layer of mince and repeat until no more mince left.
  • When your white sauce has simmered, add cheese and stir in until melted
  • Don’t let it boil.
  • Pour cheese sauce over top of lasagne and cook for 40 mins
  • Serve with a salad or on its own – great for left overs.

Meatballs 2 ways!

Meatballs are a tasty dinner, but the initial work can be a bit off-putting. Once you get into the groove, though they are actually pretty quick to make. Plus, left over meatballs = next day subs/wraps!
The two kinds  are: Turkey/chicken and beef.  Each make about 20, size dependent.
I am working on a vegetarian pumpkin and pinenut recipe at the moment.

Turkey or chicken


  • 400g turkey or chicken mince
  • 1 egg (turkey/chicken mince is super lean so you need egg to bind)
  • 1 cup bread crumbs (I use panko to save time blitzing up slices)
  • 1 cup Parmesan, grated (other cheeses work too, Parmesan is just a good combo)
  • Salt & pepper; 5 twists of a grinder.
  • 2 tbsp thyme/oregano



  • 400g beef mince
  • 1 egg (optional)
  • 1 cup bread crumbs
  • 1 cup mozzarella/cheddar
  • Salt & Pepper
  • 1 tbsp paprika

Method (It’s the same for each type)

  • Grab a big bowl and a plate to put on your bench, the run a sink of warm, soapy water.
  • Place all ingredients in the bowl – meat last so you don’t contaminate everything.
  • Hand mix everything together, until all components are well blended.
  • Roll mixture into balls a bit smaller than a golf ball and put on plate.
  • Once all done, give your hands a scrub, gladwrap the plate and put them in the fridge. (15 mins – 1hr) *You probably don’t need to fridge beef, but turkey/chicken needs it to firm up*

To cook:

  • Heat up a large frying pan with oil, salt and pepper. Medium-high heat.
  • Add meatballs and brown lightly. (If it’s a bit crowded, do in batches)
  • Once browned, place balls on a new plate (not raw meat one)
  • Add a tin of dice tomatoes and work quickly with spatuala to scrape up any meat stuck to the bottom and mix into sauce.
  • Add 2tbsp tomato puree, (Optional: a dash of American mustard and bbq sauce).
  • Crumble in an Oxo cube and stir maniacally.
  • Add water if it’s a bit gloopy.
  • Boil the kettle, get a saucepan and add pasta, salt and boiling water.
  • Put on low-medium heat.
  • Add meatballs back into frying pan and let simmer for 10 mins, flip them and leave for another 10. Stir the sauce occasionally.
  • Stir pasta occasionally.
  • While you wait, grate some cheese, set the table and do the washing up.
  • Drain pasta, serve and add meatballs with sauce drizzled on top.



Stir fries

4 servings

Another super simple meal to make in bulk. Completely versatile and cheap to create. I have added to lunches as well as you can make heaps and reheat over the next few days for lunch. I have added three recipes here (beef, chicken and vegetarian), but feel free to mix and match and use your favourite sauces or noodles!

Teriyaki Beef


  • 400g beef (to save time, buy pre chopped stir free beef)
  • 250g egg noodles (or two packs instant noodles)
  • 2x courgettes and carrots, 1 capsicum, 1/2 head broccoli, handful green beans and 6 mushrooms (or frozen bag of stir fry mix)
  • 1/2 cup soy sauce
  • 2 cups water
  • 2 tbsp cornstarch
  • 4 tbsp honey
  • dash cooking oil
  • salt & pepper

You will need: 

  • one small sauce pan whisk/fork
  • large wok/frying pan & spatula
  • chopping board and sharp knife
  • sink with warm soapy water for washing hands after handling raw meat

Method: (prep time: 5-10 mins; cook time: 10-15 mins)

  • In saucepan, add soy sauce, 1 cup water and cornstarch. Whisk until smooth.
  • Slice vegetables thinly and set aside. (unless using frozen vegetables)
  • Slice beef into thin, lengthwise pieces (unless using pre chopped beef)
  • Add cooking oil to frying pan on medium heat and brown beef (2-3 mins)
  • Add vegetables and stir around
  • Add saucepan to medium heat and dissolve honey by whisking (1 min)
  • Add sauce to frying pan and mix through the vegetables and beef (30 sec)
  • Add noodles with 1 cup water and stir around until noodles are soft and vegetables are cooked. (5-7 mins)

Slightly spicy chicken


  • 3 chicken breasts (to save time, buy diced chicken)
  • 250g egg noodles (or two packs instant noodles)
  • 2x courgettes and carrots, 1 capsicum, 1/2 head broccoli, handful green beans and 6 mushrooms (or frozen bag of stir fry mix)
  • 250ml chicken stock
  • 4 tbsp honey
  • small piece of fresh ginger
  • 1 tbsp soy sauce
  • 2 tbsp sweet chilli sauce (optional)

You will need:

  • grater
  • chopping board and sharp knife
  • Large frying pan and spatula
  • sink with warm, soapy water for washing hands after handling raw chicken

Method: (Prep time: 0-5 mins; cook time: 10-15 mins)

  • Chop vegetables into thin slices (ignore if using frozen vegetables)
  • Dice chicken into small chunks (ignore if using pre-diced chicken)
  • Grate ginger into small pieces
  • In frying pan heat oil on medium and add ginger and chicken until sealed (2-3 mins)
  • Add vegetables and when softened, add noodles with chicken stock and stir around
  • Stir in soy sauce, honey and sweet chilli
  • Let simmer until noodles are soft and chicken and vegetables lightly brown (10 mins)



  • 250g egg noodles (or two packs instant noodles)
  • 2x courgettes and carrots, 1 capsicum, 1/2 head broccoli, handful green beans and 6 mushrooms (or frozen bag of stir fry mix)
  • 1 block tofu – plain or go for ginger or sweet chilli marinated
  • 1 tbsp soy sauce
  • 1 tbsp black bean sauce (optional)
  • 1 piece fresh ginger
  • sweet chilli sauce (optional)
  • 250ml  water or vegetable stock

You will need:

  • Chopping board & sharp knife
  • Large work/frying pan & spatula
  • Grater

Method: (prep time 0-5 mins; cook time 15 mins)

  • Thinly slice vegetables (ignore if using frozen)
  • Grate ginger into thin slices
  • Chop tofu into medium chunks
  • Add frying pan with cooking oil to medium heat and add vegetables
  • Stir until browned and add tofu (5 mins)
  • Stir through soy sauce, black bean sauce and sweet chilli
  • Add noodles and water/vegetable stock
  • Let simmer until noodles are soft and vegetables are browned (10 mins)

Tate’s Giant Burrito

Serves 4-6 (or two with many, many left overs) 

This is a recipe conjured up many years ago by my good friend Tate and myself. This is not for the faint of heart. Easy to make, but monstrous in size, prepare yourself for feeling very full for a very long time.

This is a special dedication to celebrate Tate’s birthday. Happy birthday, Tate!


  • 1 pack jumbo soft tortillas
  • 1 can chilli beans (whatever strength you enjoy)
  • 1 can tomatoes (you can also use flavoured)
  • 1kg beef mince
  • 1 pot sour cream
  • 2 tbsp cumin
  • salt & pepper
  • lots of grated cheese
  • crispy lettuce
  • 1x red capsicum (bell pepper)

You will need

  • large chopping board/baking paper lined tray
  • large sharp knife & grater
  • large frying pan and spatula
  • sink with warm water for washing hands after handling raw meat


  • Grate cheese and set aside. Dice capsicum and set aside
  • On medium heat, add dash of cooking oil and as it warms, crumble in your mince
  • As the mince browns, add tomatoes, chilli beans, capsicum, cumin and seasoning.
  • Stir thoroughly and crank up the heat as you let it simmer and stir occasionally.
  • On your tray/chopping board, lay out tortillas flat, in a 2×3 formation, overlapping in the centre.
  • Spread most of the sour cream over the tortillas to act a bit like glue.
  • Sprinkle lettuce and some grated cheese down the centre.
  • When the sauce has largely reduced and mince is cooked, take off heat (10-15 mins)
  • Spread mince and sauce over the centre of the tortillas, leaving space for folding
  • Add remaining cheese on top and set any left over mince aside (you can use for nachos or quesadillas)
  • Fold the end tortillas up and then fold the sides up in a tortilla parcel
  • You may need another person for this bit: Carefully pick up the burrito and flip, so the joins are not visible
  • Serve on the tray, cutting pieces for each person

Tasty spaghetti/pasta sauce

Serves 4

Thanks again to Sienna for donating this recipe!


  • 500 g mince
  • 2 tins of chopped tomatoes
  • diced onion
  • garlic clove
  • salt, pepper, paprika, mixed herbs and a pinch of cayenne pepper
  • dash of cooking oil
  • pasta/spaghetti

You will need: 

  • 1 deep sauce pan and wooden spoon
  • large frying pan and spatula
  • chopping board and sharp knife


  • Add water and pasta to deep saucepan and cook on medium heat. (15mins)
  • Dice onions and chop garlic.
  • Pour a little oil into a pan, add onions and fry on medium heat until soft.
  • Add mince. As mince starts to brown add seasoning and chopped garlic.
  • Once mince is fully cooked, add tinned tomatoes and  simmer for 5-10 minutes.
  • Drain pasta and serve with mince sauce served on top.