The Ultimate 'complete meal'

Open Sausage Sandwich with a Creamy Relish (Recipe British Meat)

Makes 1 sandwich

Ingredients: 2 pork sausages or 3 pork & herb chipolatas, 2 lean back bacon rashers, 2 tomatoes, thickly sliced, 2 slices bread, 2 tbsp low-fat mayonnaise, 1dsp barbecue relish, 1oz low-fat cheddar cheese, cut into small cubes, 2 lettuce leaves, 2 spring onions, finely sliced.

Method: Place sausages under a preheated grill and cook for 10-12 minutes, turning frequently until thoroughly cooked. 3 minutes before the end of cooking time, grill the bacon and tomatoes. Meanwhile, toast the bread if preferred and make the sauce: in a small bowl mix together mayonnaise, relish and cheese. Spread the sauce on the toast and assemble with the sausage, bacon, tomatoes, lettuce and spring onions. Serve the sausage sandwich with a mixed green salad and coleslaw.

Pork Caesar Sandwich (Recipe British Meat)

Serves 2

Ingredients: Lean pork fillet, Oil, Cream cheese with black pepper, Milk, Crusty bread.

Method: In a pan heat 1tsp oil and cook 225g (8oz) lean pork fillet, cut into thin medallions, for 4-5 minutes. Add 50g (2oz) cream cheese with black pepper and 4 tbsp milk. Heat gently for 2-3 minutes until melted. Serve the pork packed into crusty bread with salad.

Italian Steak Sandwich (Recipe British Meat)

Serves 2

Ingredients: 2 lean beef, lamb or pork steaks, 1tsp oil from jar of sun-dried tomatoes, 6 sun-dried tomatoes, chopped, 3 cloves garlic, chopped, 8 black or green olives, pitted and chopped, Salt and black pepper, 2 tbsp half fat crme frache, 1 ciabatta bread, sliced.

Method: Heat the oil in the frying pan and cook the steak. Remove from pan and keep warm. Add remaining ingredients except the crme frache and cook for 1-2 minutes. Stir through the crme frache. Serve steak as a sandwich with slices of ciabatta, a large mixed salad and a spoonful of the Italian mixture.

Posh Beef Steak Sandwich and Chips (Recipe - British Meat)

Serves 2

Oven temperature: Gas 6/200C/400.

Peel 450g (1lb) potatoes and cut into chunky chips. Place into a roasting tin with 15ml (1tbsp) oil and 5ml (1tsp) chilli powder and cook in a preheated oven for 20-25 minutes until golden.

Heat 5ml (1tsp) oil in a pan and cook 225g (8oz) lean beef rump steak alongside 1 small onion, sliced. Once the onions are golden brown remove from the pan and mix with 30ml (2tbsp) mayonnaise and 5ml (1tsp) black peppercorns, crushed. Cut the steak into thick slices and serve on a slice of fresh bread with the onion and pepper mayonnaise and chilli chips.

Special Beef Sandwiches (Recipe British Meat)

Serves 4

Temperature: Gas mark 4-5/180C/350F Ingredients: The Beef Sandwich, 2-2in fillet of beef, in 8 slices, 4 tbsp olive oil, 2 garlic cloves, in fine slivers, Fresh herbs (parsley, thyme, rosemary, sage, etc), 1 tbsp balsamic vinegar, 1 ciabatta loaf, in 16 slices, Butter, Salt, Pepper, Roasted Vegetables, 500g dark gilled mushrooms, rosemary sprigs to taste, 4 cloves garlic (smashed), 2 red onions, cut into wedges, 4 vine tomatoes, cut into chunks, 4 tbsp lb olive oil.

Extra Fillings: potatoes finely sliced and deep-fried (like crisps)

tomatoes, skinned and in fine slices red onions in fine rounds cucumber in fine rounds capers cocktail gherkins finely-sliced green olives shredded.

Method: Put the oven on its hottest setting. Butter the slices of bread. Beat each slice of beef between layers of cling film until very thin. Use some of the oil to coat some baking trays. Lay the beef on the trays. Sprinkle the meat with the garlic, herbs, salt, pepper and the remaining oil. Place the onions, tomatoes, mushrooms in a tin, season and sprinkle with garlic rosemary and drizzle with olive oil. Cook for 15-20 minutes. When you are ready to eat heat up the oven again to its hottest setting and cook the meat for 2-3 minutes. Bake for 2-3 minutes. Strain the oil and juices from the beef into a small bowl, add the vinegar and whisk together. Put a piece of meat on each of 8 slices of bread. Sprinkle some dressing over the meat. Let everybody add their own extra fillings and top with the remaining slices of bread.

NB: This is a good supper dish because everything except the cooking of the beef can be done ahead of time and the meat itself only takes a few minutes. Everybody gets to add their own fillings, so nobody can complain they don't like this or that. It gets the kids to think about flavour combinations as well.

Fruity Prawn Club Sandwich (Recipe Seafish Industry Authority)

Serves 1

Ingredients: 55-85g (2-3oz) cooked peeled prawns, fresh or defrosted, 3 dsrtspn prawn cocktail or Thousand Island dressing, 2 spring onions, chopped, 3 slices granary bread, 15g (1/2oz) butter or margarine, 55g (2oz) mixed lettuce leaves, shredded, 1in cucumber, cubed, 30g (1oz) seedless black or white grapes, halved.

Tip: To make your own prawn cocktail sauce, mix mayonnaise, tomato sauce or puree, a dash of lemon juice, Worcestershire sauce. Buy ready-made mixed salads packs, to avoid waste.

Method: Mix together the prawns, dressing and spring onions. Toast the bread until lightly browned and spread with the butter or margarine. Spoon the prawns over one slice of granary bread and place another slice of toast on top. Mix together the lettuce, cucumber and grapes in a bowl. Spoon the mixture on top of the prawn sandwich, cover with remaining toast. Cut the sandwich in quarter and serve.

Smoked Mackerel Dip Sandwiches (Recipe Seafish Industry Authority)

Serves 6

Ingredients: 225g (8oz) ready-to-eat smoked mackerel fillets, fresh or defrosted, skinned, 115g (4oz) fromage frais or natural yogurt, 2 tspn creamed horseradish, 1 tspn fresh chopped dill or parsley, pepper.

Method: Roughly flake the fillets with a fork or wooden spoon. Beat in the remaining ingredients until well blended. Serve as a filling for sandwiches, baked potatoes, or as a dip with tortilla chips, bread sticks and chopped raw vegetables.

British Turkey & Avocado Ciabatta Sandwich (Recipe British Quality Turkey)

Serves 2

Ingredients: 1 small ciabatta loaf, 2 tbsp mayonnaise or butter, 1 ripe avocado, peeled and sliced, salad leaves, 175g/6oz thickly sliced cooked turkey breast, 1 tbsp cranberry sauce, Cherry tomatoes and sliced spring onions to garnish.

Method: Cut the ciabatta loaf into four wedges and slice each wedge in half. Lightly spread each half with the mayonnaise or butter and arrange the avocado and salad leaves over the base wedges. Top with the sliced turkey and spoon a little cranberry sauce over the top then place the lids in position. Serve garnished with the tomatoes and spring onions. Note: If making in advance, brush the avocado with lemon juice to prevent discolouration.

Turkey & Brie Baguette (Recipe British Quality Turkey)

Serves 1

Ingredients: 15cm/6in baguette or piece of French stick, 1-1 tspn softened butter, tspn Dijon mustard, few washed salad leaves including rocket if available, 75g / 3oz sliced roast turkey, 50g / 2oz ripe Brie thinly sliced, 25g / 1oz seedless grapes, halved, Cranberry sauce to serve.

Method: Cut the baguette or French stick in half. Blend the butter and mustard together and spread over the cut surfaces of the bread. Arrange the salad leaves on the base of each wedge, then top with the sliced roast turkey and the Brie. Scatter over a few grapes and salad leaves, then place the lids in position and serve with cranberry sauce to taste.

(As an alternative, after arranging the Brie on top of the turkey, place under a preheated grill for 2-3 minutes or until the cheese begins to melt. Top with the grapes and salad, cover with the lid and serve immediately.)