Chop 1 large onion into small dice. Cut 1 red pepper in half lengthways, remove stalk and wash the seeds away, then chop. Peel and finely chop garlic clove.
Heat the oil in the pan. Add the onions and cook, stirring fairly frequently until the onions are soft, slightly translucent. Add in the garlic, red pepper, 1 heaped tsp hot chilli powder or 1 level tbsp mild chilli powder, 1 tsp paprika and 1 tsp ground cumin. Mix and leave it to cook for another 5 minutes, stirring occasionally.
Brown the 500g lean minced beef. Turn the heat up a bit, add the meat to the pan and stir for at least 5 minutes, until there are no more pink bits.
Crumble 1 beef stock cube into 300ml hot water. Pour this into the pan with the mince mixture. Add can of chopped tomatoes, sugar, and tomato purée and stir the sauce well.
Bring to the boil, stir and put a lid on the pan. Turn down the heat until it is gently bubbling and leave it for 20 minutes – stirring occaisionally. After simmering gently, the saucy mince mixture should look thick, moist and juicy.
Drain and rinse red kidney beans in a sieve and stir them into the chilli pot. Bring to the boil again, and gently bubble without the lid for another 10 minutes, adding a little more water if it looks too dry. Taste and season. Now replace the lid, turn off the heat and leave your chilli to stand for 10 minutes before serving.
Roll out pastry on a floured surface, to the thickness of a €1 coin, and lift into tin, floured side facing up.
Smooth pastry over the base of the tin to remove any pockets of air. Trim overhanging pastry with kitchen scissors. Chill for 30 mins, covered with cling film.
Heat oven to 200C. Blind bake on a baking sheet for 15-20 mins, using baking beans and parchment, until the sides are crisp and set. Remove from oven and carefully lift paper and beans out. Return pastry to oven and cook for another 5 mins or until the base and sides are golden and crisp.
Lower oven to 150C. Heat a pan, then fry the bacon until golden. Scatter over the pastry base, discarding excess fat, followed by the cheese. Mix eggs, cream and nutmeg together, and fill the pastry case. Bake for 30-35 mins or until just set. Remove and allow to cool for 10 mins.
Peel onion and thinly slice. Very finely slice the lemongrass.
Heat the oil in a wok or large saucepan for a couple of minutes until the oil separates (it looks more liquid at this point). Add the onion and fry for 3-5 mins, until soft and translucent. Stir in the curry paste and cook for 1 min, stirring all the time.
Add chicken pieces, lemongrass, fish sauce, sugar, kaffir lime leaves and coconut milk. Bring slowly to the boil, then reduce heat and simmer, uncovered, for 15 mins until the chicken is cooked.
Taste the curry and add a little more curry paste and salt if you think it needs it. Sprinkle chopped coriander over the top.
Heat oil in a pan over a medium heat, then add a tortilla. Sprinkle a handful of the cheese over one half of the tortilla, followed by some chicken, chopped coriander and a few tomato slices. Season with a little salt and pepper.
Cook for a few moments to melt the cheese, then fold over and cook until the tortilla is crisp.
Turn the tortilla out of the pan and cut into quarters.
Halve, stone, peel and slice the avocado. Then mash in the lime juice and seasoning. Serve with tortillas.
Heat 1 tbsp of the oil in a large saucepan. Add the carrot and onion and cook for 2-3 minutes. Add the wine, thyme, garlic and bay leaves. Bring to the boil and simmer for 15 minutes. Allow to cool.
Place the beef in a large bowl and pour over the wine marinade. Cover and place in the fridge overnight.
Preheat the oven to 150C. Drain the beef from the marinade into a colander over a glass bowl. Reserve the marinade and set aside.
Heat half the butter and 1 tbsp of the oil in a large frying pan. Add the pancetta and cook until golden and brown. Add the shallots and transfer to a large casserole dish.
Heat 1 tbsp oil in a large frying pan. Pat dry the cubes of beef from the marinade mixture using absorbent kitchen paper. Add half of the beef to the pan and cook until brown on all sides. Remove the beef and transfer to the casserole dish with the bacon, shallots and vegetables. Repeat with the remaining beef and add to the casserole dish.
Stir in 2-3 large spoonfuls of the reserved marinade mixture to deglaze or remove any sediment from the pan. Pour into the casserole dish.
Stir in the plain flour, the remaining marinade mixture and beef stock into the casserole dish.
Bring to the boil, cover and place in the oven for 3-3½ hours or until the beef is very tender.
Halfway through cooking, heat the remaining oil and butter in a large frying pan and cook the mushrooms until brown. Add the brandy and cook for a few minutes.
Add the mushrooms to the casserole dish, stir and return to the oven the remaining cooking time.