Clean the potatoes; peel and cut into bite size cubes. Steam or boil until tender. Set aside. In a large

In a large pot of salted water, cook pasta al dente. Reserve 2 cups from the starchy cooking water. In

Prepare the sauce by mixing the sugar, vinegar, soy sauce, garlic powder, salt and ketchup into a medium saucepan. Stir

Cut the beef into squares and put inside a plastic bag together with all the marinade ingredients which include the honey, sesame oil, soy sauce, garlic cloves, cooked onion, ginger, brown sugar, chicken stock, salt and pepper. Close and refrigerate for at least 1 hr or overnight.

Mix the mayonnaise with the chives and set aside. Cut the pita pockets in halves, open and spread with the mayonnaise. Divide the shredded lettuce and the tomatoes to fill all the pockets. Heat a deep skillet on high flame and cook the meat in batches until brown but still moist. In a separate pan heat the reserved marinade together with the corn flour and stir until you get a nice thick sauce. Pour over meat, toss and fill the pita pockets. Serve warm.

Heat 2 tbsp olive oil in a large ceramic stew pot over medium heat. Once hot add the onion, carrots,

Fry the onion and garlic in olive oil until transparent and starting to brown. Add the tomatoes and continue frying

Cut the top of the bell pepper off, about 1/3 down from stem, set aside. Remove the pepper seeds and

Slice off the marrows top and scoop out the insides with a teaspoon and leave aside. In a pan, shallow fry half of the onions, add the Three Hills Kunserva, the minced meat and half of the scooped marrow pulp. Season and cook until meat…