Beef recipes

Mix all the spice rub ingredients together and add the beef, massage it with the spice rub. Cover with cling film and put into the fridge for a couple of hours – ideally overnight to let the flavours combine.

Cut the meat into chunks and lightly coat in the flour. Heat about 2 tbsp olive oil in a large casserole pan and fry the meat in batches until it is browned.

Meatballs: mix all meatball ingredients together well. Shape into balls (walnut size) and chill until required.

Heat wok until almost smoking. Add oil. Add beef and stir fry for 30 secs. Add garlic and vegetables, wine, salt, sugar, soy, oyster sauce and 75ml water. Stir fry for a few minutes.

Mix marinade ingredients together and rub well into steak. Leave for at least 20-30 mins, longer if you have time. Mix together dressing ingredients in a small bowl

Season the meat then brown in batches in the oil in a casserole pan. Remove and set aside. Gently fry the onion until softened, add the garlic and then the spices, bay, tomato puree and sugar.

On a very hot griddle pan, cook your seasoned steaks to your liking. Place on a plate and while still hot, douse the steaks with soy and sprinkle with the garlic, ginger, chilli, lime juice and olive oil.

First make the paste. Dry fry the coconut, peanuts, cardamom pods, bay leaves and cloves for a few minutes. Pick the black seeds out of the cardamom pods and discard the green husks.

Put all ingredients in a bowl and mix thoroughly with your hands - see Cook's tip. Shape into small meatballs - about walnut size - put on a plate and chill until needed.

Season the beef with salt and pepper. Heat the oil in a casserole pan and brown the beef in batches until well coloured. Remove with a slotted spoon.

Place the onion and garlic in a small food processor and whizz until smooth, adding a little water to help it along if necessary.

Rub the beef with the sugar and chillies. Place in a non corrosive dish and pour over the soy sauce. Cover with cling film and marinade in the fridge overnight, turning a few times.

Put the onion and garlic in a food processor and whizz to a fine paste. Add this to a bowl along with the mince, herbs and spices and a generous pinch of salt and pepper.

Mix all meatball ingredients together with your hands, ensuring they are well combined. Wet your hands and roll the mixture into small balls about the size of walnuts (you should get about 18 balls).