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Philly Cheesesteak

Philly Cheesesteak

 Just because you can’t get exactly the right ingredients for an authentic dish, doesn’t mean to say you can’t make your own version. This is what I’ve done when making a Philly Cheesesteak sandwich. You could get hung up on not having a hoagie roll, Cheese Whiz, and ribeye steak, but ultimately use good quality ingredients that you love to make the best meatiest, cheesiest sandwich ever!  

Cheesesteak Sandwich

 Serves 2 






  1. Slice the steak against the grain, 0.5cm thickness. 
  2. Season with garlic granules, salt and pepper.
  3. In a dry pan, cook the pancetta until crispy and set aside.
  4. Dice the onion and using the same pan, season and fry the onion until translucent. Put to one side.
  5. Cut the bread lengthways, not quite all the way through, toast until lightly golden.
  6. Lay the cheese inside the toasted bread.
  7. In a hot dry pan, flash fry the steak, hot and fast, until charred on one side. Turn over briefly, stir in the onions and relish, and remove from heat  (N.B. Careful not to overcook. Skirt steak should be cooked medium/medium-rare or it will be chewy.)
  8. Add the steak, onion and relish mix and the pancetta to the cheesy bread and serve immediately. 


    Vegan Mexican Soup

    Vegan Mexican Soup



    Beautiful Mexican Soup Recipe comes Lisa @thatveggieplace via Instagram.

    “A taste of Mexico soup, served with candied jalapeño relish 🔥 “

     You will need –

    * 1 can of black beans (you can substitute these for mixed beans or kidney)
    * 1 large white onion (diced)
    * 3 carrots (diced)
    * 1 green pepper (diced)
    * 2 sticks of celery (chopped)
    * 3 cloves crushed garlic (or 3 tbsp garlic oil)
    * 2 tsp cumin powder
    * 2 tsp chilli powder
    * 2 tbsp rapeseed oil
    * 250ml mushroom or vegetable stock
    * 1 can of chopped tomatoes
    * Salt and pepper
    Method –
    * In one pan fry the onion, garlic and pepper in a little oil until starting to brown, add the spices, leave for a couple more minutes then take off the heat.
    * In another pan place the carrot, celery and the stock and cook until it starts to soften, occasionally stirring.
    * Then add in the can of black beans (once rinsed) and chopped tomato sauce. Simmer on a low heat for around 20 minutes.
    * It’s up to you how to have the thickness of your soup but I blended about a quarter of the mixture to keep it quite like a broth. Season again (if needed), add a generous dollop of jalapeño relish and enjoy!