Chef launches video recipes to help families cook meals for just £1

For the meatballs

• 3 slices bread
• 100 ml milk
• 500 g minced beef
• ¼ Spanish onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tablespoon freshly chopped flat-leaf parsley
• 1 egg, beaten
• sea salt and freshly ground black pepper
• 2 tablespoons olive oil

For the sauce

• 5 tablespoons good-quality olive oil
• ¾ Spanish onion, finely chopped
• 4 garlic cloves, finely chopped
• 1 tsp dried oregano
• 1 teaspoon sugar
• 1 tbsp vinegar
• 2 x 400-g tin chopped plum tomatoes
• sea salt and freshly ground black pepper

For the potatoes

• 5 tablespoons good-quality olive oil
• 1kg potatoes
• sea salt and freshly ground black pepper
• 3 sprigs of rosemary

1. Wash and dice the potatoes in about 3 cm chunks. Place a pot over high heat with the potatoes and just enough cold water to cover and bring them to the boil.

 Simmer for 10 minutes and drain. Place them in a roasting tray, pour a good drizzle of extra virgin olive oil, season with salt and pepper and roast for 25 minutes in a pre-heated oven at 220°C/gas mark 7. 

Stir after 10 minutes so that all sides crisp up and sprinkle the rosemary leaves on top of the potatoes during the last 5 minutes to add plenty of aroma.

2. To make the meatballs, soak the chopped bread in the milk with the egg in a large bowl and leave for a few minutes. 

Add the minced meat, the onion, garlic, parsley and seasoning.

3. Knead the mixture with clean hands for a minute until the ingredients are well combined (don’t over work it or the meatballs will become rubbery). Roll the mixture into small balls, about the size of a walnut and place in a shallow roasting tin with a drizzle of the oil. The traditional way of cooking these is to fry them in batches in a little olive oil over a medium heat but I prefer to do it the easy way and roast them. Simply drizzle with a little olive oil and cook for 20 minutes in the oven at 220°C/gas mark 7.

Meanwhile, make the sauce. Heat the oil in a large frying pan over a medium heat and fry the onion for 10 minutes. Then add the garlic and fry for a further 5 minutes. Add the sugar, the vinegar, the salt, pepper, oregano and the chopped tomato tins. Simmer for 10 minutes on low heat. Add your cooked meatballs and simmer together for a further 5 minutes before serving with the potatoes

• 100 ml olive oil
• 5 garlic cloves, thinly sliced
• 2 onions, finely chopped
• 2 red peppers, seeded and finely chopped
• 1 tin of chopped tomatoes
• 200 g semi-cured chorizo, cut into 2-cm slices

• ½ tablespoon sweet paprika
• 1.2 kg potatoes, peeled and cut into chunks
• 2 tablespoons vinegar
• 2 sprigs of fresh rosemary, leaves picked
• 2 bay leaves
• salt and freshly ground black pepper

1. Heat the olive oil in a large pan over a medium heat and add the garlic, bay leaves, onion and red pepper. Fry until golden for about 15 minutes.

2. Add the chorizo and fry for a further 5 minutes before adding the paprika and the tin of chopped of tomatoes.

 3. Fry for a further 5 minutes until the tomato has thicken into a paste, pour the vinegar and 1.5 litres of water and add the potato chunks and rosemary leaves. 

4. Season with salt, pepper and simmer for 25 minutes until the potatoes are slightly overcooked and the corners are starting to break

• 100ml extra virgin olive oil
• 1 onion, thinly sliced
• 2 stalks of celery, cut into chunks
• 3 carrots, cut into chunks
• 1 head of garlic, thinly sliced
• 1 small green pepper, large dices
• 1/2 tbsp smoked paprika
• 1 tsp cumin powder
•  1 cube of vegetable stock

• 2 bay leaves
• 1 tin chopped tomatoes
• 3 tbsp vinegar
• 2 potatoes, cut into large chunks
• 300g lentils
• 1 pinch of dry oregano
• 25g of parsley, coarsely chopped
• Salt
• Pepper
• 2 litre of water

1. Place a large pot over high heat with the olive oil, onion, celery, carrots, green pepper, garlic and fry for 20 minutes until properly caramelised.

2. Add the bay leaves, vegetable stock cube, paprika, oregano, cumin and fry while stirring every so often for about 3 minutes.

3. Add the chopped tomato tin and cook for about 5 minutes until a thick paste has formed. 

4. Pour the vinegar and add the potatoes, the lentils, pour the water, season with salt and pepper and let it boil on high heat for 10 minutes and then simmer on medium for a further 15 or until the lentils are soft. For the last minute add the parsley and enjoy!