As we brace ourselves for the icy weather that's forecast, here are some hearty, meaty meals to help keep warm

IF the Big Freeze sets in this week, it's probably best to forget your post-Christmas diet of lettuce and raw carrots. Instead, cook up some warming dishes, just like mother used to make. British Meat has created these quick, easy and tasty recipes, so that you don't have to cut out the flavour or pleasure to enjoy a healthy diet.

QUICK BEEFY FIX

Serves 2

Time to cook: Approximately 10 minutes

Lean beef rump or sirloin steak

Oil

Onions

Slices French bread

Mushrooms

Butter

Garlic

Wholegrain mustard

Worcestershire sauce

Fresh parsley

Stock

Gravy granules

Heat 5ml (1tsp) oil in a large pan and cook 225g (8oz) lean beef rump or sirloin steaks, cut into thin strips, for 3-4 minutes. Add one slices onion, 100g (4oz) sliced mushrooms, two crushed cloves garlic. Cook for a further 2-3 minutes then add a dash of Worcestershire sauce and 150ml (pt) stock mixed together with 15ml (1tbsp) gravy granules. Heat for a further 1-2 minutes until gravy has thickened slightly. Season well with salt and black pepper. Meanwhile toast two large slices of French stick on both sides. Mix together 25g (1oz) softened butter with 5ml (1tsp) wholegrain mustard and 15ml (1tbsp) fresh parsley, chopped. Spread onto the bread and finish off under the grill. Serve casserole with the toasted bread, mashed potato and peas or green vegetables.

CREAMY MUSTARD PORK Serves 2

Time to cook: Approximately 10 minutes

Lean pork fillet

Oil

Onion

Garlic

Mushrooms

Crme fraiche

Wholegrain mustard

Fresh basil

In a large pan heat 15ml (1tbsp) oil and cook 225g (8oz) lean pork fillet, sliced into thin medallions, for 1-2 minutes. Add one sliced onion, a crushed clove of garlic, and 75g (3oz) mushrooms, sliced, and cook for further 4-5 minutes. Add to the pan 75ml (5tbsp) crme fraiche, 15ml (1tbsp) wholegrain mustard and 15ml (1tbsp) fresh, torn basil. Heat gently for 1-2 minutes.

Serve on a bed of pasta ribbons with seasonal vegetables.

LANCASHIRE HOTPOT

Serves 4

Time to cook: 2 hours

Oven temperature: Gas mark 4-5, 180C, 350F

Lean lamb chops or cutlets

Oil

Potatoes

Onion

Carrots

Fresh thyme

Salt and pepper

Stock

Butter

Heat 15ml (1tbsp) oil in a pan. Brown eight lean lamb chops or cutlets on all sides. Peel and slice 900g (2lb) potatoes and arrange a layer over the bottom of a large ovenproof dish. Cover with one sliced onion, and two carrots, peeled and sliced. Season well and sprinkle with three sprigs fresh thyme. Arrange the lamb chops over the top, pour over 150 ml (pt) stock and finally finish with the remaining potatoes, neatly overlapping. Brush with melted butter, cover with foil and bake in a preheated oven for two hours. Remove the foil for the last 30-40 minutes of cooking time or until the top layer of potatoes are softened and well browned.

Serve the hotpot traditionally with pickled red cabbage and additional seasonal vegetables.