Garlic Halloumi Fries

1. Mix 1 tbsp flour and 1 tsp celery salt with a grind of pepper, then toss in the halloumi to give the fries a light coating.

2. Add olive oil to a wide, deep, heavy-based pan, filled to about 1 cm. Flatten 2 garlic cloves and add to the oil, gently heat for 5 minutes then remove. Turn up the heat a little and add a few pieces of halloumi at a time, frying for 1-2 minutes and turning regularly with tongs, until golden and crispy all over. Transfer to a piece of kitchen paper and repeat.

3. Sprinkle the fries with the chopped coriander and serve with Heinz Tomato Ketchup dip.

Juicy Chargrilled Steak Skewers

1. Whisk together 1 tbsp olive oil, 2 tbsp soy sauce, 1 tbsp red wine vinegar, a dash of Worcestershire sauce, 1 tbsp honey and 1 tbsp Dijon mustard. Add the diced beef, cover and leave to marinade in the fridge for at least an hour.

2. Heat your BBQ or grill pan until smoking hot and drizzle the prepared veg with oil. Thread the marinated meat onto the skewers alternating with the vegetable pieces.

3. Grill the kebabs over a medium heat, until all sides of the meat are well browned, and vegetables are tender.

4. Serve with Heinz Tomato Ketchup and your favourite BBQ sides.

Mini Meatballs

1. Preheat the oven to 190C/170C fan.

2. Combine 5 tbsp Heinz Tomato Ketchup, 1 clove of crushed garlic, 2 tsp smoked paprika, 1 tbsp sherry vinegar, 1 tbsp soy sauce, 1 tbsp butter and 1 tbsp soft brown sugar to a small pan. Bring to a simmer and stir regularly. Cook for about 5 minutes, until the mixture starts to thicken and becomes glossy.

3. Pour half of the glaze over 24 pork meatballs and roll them around to ensure an even coat, then return them to the oven for 5 minutes.

4. When ready to serve poke a cocktail stick in each meatball, sprinkle with parsley and serve alongside the remaining ketchup glaze.