Beef is one of the healthiest meats that you can eat, and the beef and tomato gratin recipe combines the health of beef with that of tomatoes and other fresh vegetables. You will just want to make sure that you use the leanest beef you can in order to ensure you are getting as little fat as possible.

You will also want an array of fresh herbs and beef stock and some egg yolk. One of the best parts to this recipe is that you can save the leftover portions and then reheat them at a later date, making this dish ideal for families.

Ingredients (Serves 4)

• 350 g lean beef, minced
• 1 large onion, finely chopped
• 1 tsp dried mixed herbs
• 1 tbsp plain flour
• 300 ml beef stock
• 1tbsp tomato puree
• 2 large tomatoes, thinly sliced
• 4 medium courgettes (zucchini), thinly sliced
• 2 tbsp cornflour
• 300 ml skimmed milk
• 150 ml low fat natural fromage frais
• 1 medium egg yolk
• 4 tbsp Parmesan cheese, freshly grated
• Salt and pepper

1. Preheat the oven to 190°C. In a large pan, dry fry the beef and onion for 4 to 5 minutes until browned.
2. Stir in the herbs, flour, stock and tomato puree, and season. Bring to the boil and simmer for 30 minutes until thickened.
3. Transfer the beef mixture to an ovenproof gratin dish. Cover with a layer of the sliced tomatoes and then add a layer of sliced courgettes. Set aside until required.
4. Blend the cornflour with a little milk in a small bowl. Pour the remaining milk into a saucepan and bring to the boil. Add the cornflour mixture and cook, stirring for 1 to 2 minutes until thickened. Remove from the heat and beat in the fromage frais and egg yolk. Season well.
5. Place the dish on to a baking sheet and spread the white sauce over the layer of courgettes. Sprinkle with grated Parmesan and bake in the oven for 25 to 30 minutes until golden brown. Serve immediately.

Most people would never think to combine ingredients such as ginger and pineapple, but in this recipe you will be glad that you did. The recipe calls for beef steaks which are definitely good for you but you want to make sure that you get the leanest steaks you can to ensure you are getting as little fat as possible.

Another great feature to this recipe is that you can basically add in as many vegetables as you like. It only calls for red chili strips and ginger root but you can throw in some tomatoes, green or red pepper, or corn, to name a few.

Ingredients (Serves 4)

• 4 lean beef steaks
• 2 tbsp ginger wine
• 2.5 cm fresh ginger root, finely chopped
• 1 garlic clove, crushed
• 1 tsp ground chilli
• 1 tsp vegetable oil
• salt and pepper
• red chilli strips to garnish
• freshly cooked noodle and shredded spring onions to serve

Relish

• 225 g fresh pineapple
• 1 small red bell pepper
• 1 red chilli
• 2 tbsp light soy sauce
• 1 piece stem ginger in syrup, drained and chopped

1. Trim any excess fat from the beef. Using a meat mallet or covered rolling pan, pound the steaks until 1 cm thick. Season on both sides and place in a shallow dish.
2. Mix the ginger wine, fresh ginger root, garlic and chilli and pour over the meat. Cover and chill for 30 minutes.
3. To make the relish, peel and finely chop the pineapple and place it in a bowl. Halve, deseed and finely chop the bell pepper and chilli. Stir into the pineapple together with the soy sauce and stem ginger. Cover and chill.
4. Brush a grill pan with the oil and heat until hot. Drain the beef and add to the pan, pressing down to seal. Lower the heat and cook for 5 minutes. Turn the steaks over and cook for 5 minutes.
5. Drain the steaks on kitchen paper and transfer to serving plates. Garnish with chilli strips, and serve with noodles, spring onions and the relish.

If you are looking for a bit of an eclectic recipe, then the beef and orange curry recipe is a great option. High in nutritional value, this curry will not only get your taste buds going but also is going to make sure you are getting the nutrition that you need to strive.

This recipe is especially good for heart disease, and although it originated in India it is quickly becoming a favorite around the world.

Ingredients (Serves 4)

• 1 tbsp vegetable oil
• 225 g shallots, halved
• 2 garlic cloves, crushed
• 450 g lean rump or sirloin beef, trimmed and cut into 2 cm cubes
• 3 tbsp curry paste
• 450 ml fresh beef stock
• 4 medium oranges
• 2 tsp cornflour (cornstarch)
• salt and pepper
• 2 tbsp fresh coriander, chopped to garnish
• basmati rice, freshly boiled, to serve

Raita

• 1/2 cucumber, finely diced
• 3 tbsp fresh mint, chopped
• 150 ml low fat natural yogurt

1. Heat the oil in a large saucepan. Gently fry the shallots, garlic and the cubes of beef for 5 minutes, stirring occasionally, until the beef is evenly browned all over.
2. Blend together the curry paste and stock. Add the mixture to the beef and stir to mix. Bring to the boil, cover and simmer for 1 hour or until the meat is tender.
3. Meanwhile, grate the rind of one orange. Extract the juice from the orange and from a second orange. Peel the 2 remaining oranges, removing as much pith as possible. Slice between each segment and remove the flesh.
4. Blend the cornflour with the orange juice. At the end of the cooking time, stir the orange rind into the beef along with the orange and cornflour mixture. Bring to the boil and simmer, stirring, for 3 to 4 minutes until the sauce thickens. Season and stir in the orange segments.
5. To make the raita, mix the cucumber with the mint and stir in the yogurt. Season. Garnish the curry and serve with rice and the raita.

“Raita is a South Asian/Indian condiment based on yogurt and used as a sauce or dip. Raita has a cooling effect on the palate which makes it a good foil for spicy Indian dishes”.