OXO Incredibles Competition

OXO the family classic has linked up with the super hero family of the moment The Incredibles to celebrate the release of the blockbuster film on DVD. See special edition OXO triple packs in a supermarket near you soon and take up the opportunity to instantly win an array of exciting prizes including a family holiday to Fiji, 50 Disney DVD players and 500 The Incredibles portable radios.

Pre-order your copy of The Incredibles now at

For full terms and conditions for the competition, click here. To see an example of a winning voucher and a losing voucher, click here.

For more information on holidays to Fiji visit Blue Lagoon Cruises.

Superhero Shepherd's Pie

Serves 4 Prep: 15 minutes Cooking time: 45 minutes

2 OXO Beef Cubes
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, crushed
Family Pack Minced Beef (enough to serve 4)
a few mushrooms, chopped
Large tin chopped tomatoes
Small tin peas (or 1 cup frozen peas)
Small tin carrots (or 4 carrots, sliced)
2 teaspoons dried mixed herbs
4 large potatoes, chopped
150ml Â¼pint) milk
1 generous knob butter

Heat oil in pan. Add onion and garlic. Cook, stirring, until onion is soft.
Add mince and cook until it starts to brown.
Then crumble in 2 OXO Beef Cubes. Cook until OXO is stirred in and the mince is a rich brown colour.
Stir in mushrooms, tomatoes, peas, carrots and herbs. Bring to the boil and simmer for 25 minutes, covered. Stir occasionally.
Meanwhile, boil the potatoes for 25 minutes or until cooked through.
Drain and mash potatoes in saucepan or large bowl with the milk and butter.
Pour mince mixture into a large ovenproof dish and spoon the mashed potato over the top of the mince.
Place the dish uncovered in a preheated oven at 200Â°C, 400Â°F, Gas Mark 6 for 20 minutes or until lightly browned.
Make a face with vegetables to serve.

Incredible Pork Fried Rice

Serves 4 Prep: 10 minutes Cooking time: 15 minutes

2 OXO chicken stock cubes
450g/1lb pork fillet
2 tbsp dark soy sauce
2 tbsp runny honey
2 tbsp vegetable oil
1 red pepper, seeded and cut into short strips
1 bunch spring onions, trimmed and chopped
2 cloves garlic, crushed
200g/7oz spring cabbage, shredded
400g frozen cooked rice or precooked rice
1 tbsp sesame seeds, toasted (optional)

Cut the pork into thin strips. Put the soy sauce and honey into a bowl, add the pork and turn to coat all over.
Heat a tablespoon of the oil in a large non-stick frying pan, or wok. When hot add the pork and stir fry for 4-5 minutes until browned all over. Remove from the pan onto a plate.
Heat the rest of the oil to the pan, add the pepper, spring onions and garlic and toss over a high heat for 2-3 minutes. Add the shredded cabbage and toss together for a further 2-3 minutes.
Crumble in the 2 chicken stock cubes, add 4 tbsp water then the rice and return the pork to the pan, cook together for 3-4 minutes until the rice is hot.
Serve with a scattering of sesame seeds if wished.