PROCESSING METHOD

Make the dressing
* Into the bowl add the tomatoes, anchovies, onion, lemon juice, parsley and the olive oil.
* Season with salt and pepper, stir well and leave to marinate for thirty minutes.

Prepare the cooking liquor
* Into the saucepan add the salt, peppercorns, bay leaf, a third of the fennel and the water. Bring it to a boil and cook for five minutes.
* Remove from the heat.

Poach the salmon
* Place the salmon fillets into the cooking liquor and cover with cling film.
* Leave to poach for fifteen minutes.

Finish the salmon
* Once the salmon is cooked, remove from the pan, and place onto a plate.
* Now, carefully break it into large chunks.

Serve
* Place a few greens onto a plate.
* Add some sliced fennel a few more beans and then place some salmon chunks around the edge of the greens and on top.
* Finally, spoon on a little of the dressing.

PROCESSING METHOD

Cook the potatoes.
* Into the cooking pot, place the potatoes, fill with water and put on a high heat.
* Season with salt and pepper, cook for approximately 20 minutes until boiled and remove from the hob.

Drain the potatoes.
* Using the colander, drain the potatoes and transfer to a bowl of iced water.

Pat dry the potatoes.
* Place the potatoes onto the chopping board and pat dry using a kitchen paper towel. If any of the potatoes are too big, halve them using the knife.

Assemble the salad on platter.
* Arrange the lemon slices and endives on the serving platter, then heap on the potatoes.
* Drizzle with oil and lemon juice, season with pepper and scatter the anchovies over the top.
* Finally, add the walnuts and onions and a few sprigs of parsley.

Serve.
* Serve this innovative salad with a more neutral dish or as a zesty summertime appetiser!

Make the Roux
* We're going to make a little roux in there and cook it for 2 minutes.
* When the flour is cooked add 2 cups of red wine. Cog au vin just means chicken cooked in wine. And a tsp of dried French herbs, that's herbes de Provence. And we're going to let that thicken up. It's only going to take about 5 minutes. By the way, one reason we really wanted to brown the shallots is so we can get this amazingly beautiful color for the sauce.

Cook the Cog au Vin
* Then, in a Dutch oven, or something with a tight-fitting lid, because this is going to go in the oven, we're going to put the chicken at the bottom.
* Put the mushroom and onion mixture over the top, and add 2 1/2 cups chicken broth. And that's pretty much it.
* Cover it and we're going to put it in a 350 degree F oven for 1 hour.

Serve the Cog au Vin
* And when it's done it smells unbelievable, and it looks good too. Now you can serve it like this if you want, but the sauce is a little thin for my tastes. I like to take out the chicken and reduce the sauce for about 5 minutes on high boil.
* You can also skim some of the fat from the top. It just thickens up so beautifully.
* I'm going to put the chicken in the serving platter and pour over the mushrooms, the bacon, the onions and the amazing wine sauce. And there you go.

Two delicious condiments which make perfect accompaniments to Indian dishes or anything else that you choose.

SERVING : 4

Preparation Time : 15 minutes
Cooking Time : 40 minutes

INGREDIENTS

For The Chutney
4 handfuls of fresh coriander
4 green chillies, deseeded
2 cloves of garlic
1 tsp cumin powder
1 lemon, juiced
1 tsp salt
1 tsp sugar
50 ml coconut milk

For The Raita
200 g plain yoghurt
1 tsp cumin seeds
1 spring onion, finely chopped
1/4 lemon, juiced
1/2 handful fresh coriander leaves, roughly chopped
1/2 handful fresh mint leaves, roughly chopped
2 cucumbers, peeled and finely chopped

1 blender
1 airtight jar
1 mixing bowl
1 mixing spoon
cling film

PROCESSING METHOD

Prepare the chutney
* Place all these ingredients in a blender. Remember that you can decide how hot you would like it to be by adding more or less chillies to the mix. It is best to put in only 1 or 2 to begin and then, after tasting, add more if desired.

Blend the mixture
* Turn on the blender to high and blend for a few seconds until you get a paste.
* Gradually, add the coconut milk whilst continuing to blend, until you achieve the consistency required. Some people prefer a thicker chutney whilst others opt for a dipping sauce.

Store the chutney
* Remove the lovely green chutney from the blender and store in an airtight jar in the refrigerator to use whenever you require. Because garlic and lemon juice are natural preservatives, this chutney will stay fresh for up to a month.

Prepare the raita ingredients
* The second dish, the Raita, is simple to make and a great complement to spicy food, for it gives a cooling flavour to the meal.
* In a mixing bowl, combine the yoghurt, cumin and lemon juice and mix thoroughly.

Make the raita
* Add in the spring onions, coriander, mint and the cucumber and mix till evenly blended.

Chill the raita
* Cover the bowl with cling film and chill in the refrigerator for at least 30 minutes before serving to allow the flavours to seep into the yoghurt

Serving suggestions
* When your Indian meal is cooked and you are ready to serve these accompanying condiments, put the chutney into a small bowl with a few coriander leaves for garnish.
* The Raita should always be served chilled.
* Place in a bowl and garnish with a light sprinkling of cumin seeds and a couple of coriander and mint leaves.

Beef in Oyster Sauce is a much sought-after dish in Chinese restaurants today. Asian cooking instructor Chef VanRoo will show you step by step how to make this delicious dish in a wok or skillet right in your home kitchen. Her Beef and Oyster Sauce recipe is easy to make - and the ingredients can be found in the specialty food section of any large grocery store.

INGREDIENTS
1/2 kg beef tenderloin
4 medium green onions, thinly sliced
1/2 tsp ginger , grated
2 tsp garlic , minced
5 cups (1250 ml) oil, for deep frying
2 tbsp oyster sauce
2 tbsp water
1/2 tsp cornstarch
1/2 tsp sesame oil

Marinade
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp rice wine
1 tbsp water

Spinach
2 tsp garlic, minced
2 cups (500 ml) spinach
1/2 tbsp rice wine
1 tsp kosher salt

large wok or skillet
large chef knife
strainer
micro planner

PROCESSING METHOD

Slice And Marinate Beef
* Take the 1 pound of beef tenderloin and put it in the freezer for a few minutes to make it firmer and therefore easier to slice. When slicing, cut against the grain of the meat. You can either make thin or thick slices, depending on your tastes.
* Place the beef slices in a large bowl and mix in 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon water, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, and 1 teaspoon sugar. Thoroughly mix with the beef and set aside for one hour to fully marinate. Do not let it marinate for over two hours as the baking soda will damage the meat.

Spinach, Garlic, Onions And Ginger
* While the meat marinates, take a 12 ounce bundle of raw spinach (2 cups), cut it in half, and place in a large bowl.
* Now crush and mince some garlic cloves to make 2 teaspoons of minced garlic.
* Cut off the ends of the 3 to 5 green onions and finely slice.
* Finally, grate a ginger root to make 1 teaspoon of ginger.

Blanch The Spinach
* In a large wok or skillet, heat two to three inches of water to a boil and then add in 1 teaspoon of kosher salt.
* Add the raw, cut spinach into the boiling water, pushing it down in the water. It should only take about thirty seconds to fully blanch the spinach.
* Now remove the spinach to a strainer and then drain well. This cooked spinach will provide a bed for the beef to come.

Deep Fry
* Pre-heat about 2 inches of vegetable oil in a large wok or skillet. The oil should be between 325° - 350° F ( 163° - 177° C ). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.
* For 1 pound of beef, deep fry in two to three batches so as not to overcrowd the pot. Stir continuously.
* Once the meat floats to the top or changes color, strain and drain on a paper towel.
* Continue the process with the rest of the beef slices.

Stir Fry
* After first pre-heating your wok until it starts to smoke, add 1 tablespoon of vegetable oil around the sides of the wok.
* Let the oil get hot and then add in the garlic, ginger, and green onions. Stir this around.
* Add the beef. Stir continuously for a minute or so and then add in the sauce ingredients : 2 tablespoons oyster sauce, 1/2 teaspoon sesame oil, and a slurry made from 2 tablespoons water mixed with 1/2 teaspoon cornstarch. Make sure the slurry is fully mixed before you stir it into the beef mix. Stir continuously for about a minute or two, * Remove from heat, and pour the beef mix on top of the blanched spinach.
* Serve immediately.

A dish that has it all - flavour, spice, energy and nutrition.

SERVING : 4

Preparation Time : 10 minutes
Cooking Time : 10 minutes

INGREDIENTS
16 fresh shrimps, cleaned, heads optional
2 potatoes, peeled and diced
2 cloves of garlic, chopped
2 tbsp parsley, chopped
2 tbsp coriander, chopped
1 bunch young spinach leaves, torn
120 ml sour cream
30 g butter
500 ml vegetable oil
salt

For The Spice Mix
1/2 tsp cayenne
3 tbsp sweet paprika
1 tbsp cumin
1 1/2 tbsp curry powder
3 tbsp coriander powder
1 1/2 tsp salt

1 frying pan
1 saucepan
1 small bowl
1 large bowl
1 spoon
1 slotted spoon
1 tray
1 strainer
kitchen paper

PROCESSING METHOD

Mix the spices
* Put the paprika, cumin, curry powder, cayenne, coriander and salt into a small bowl and mix together.

Cook the potatoes
* Fill the saucepan with enough water to cover the potatoes, add the potatoes and bring to the boil. Cook until tender then drain.

Fry the potatoes
* Add the vegetable oil to a saucepan and heat over a high temperature. When the oil is very hot, begin to fry the potatoes in small batches - about a large spoonful each time.
* When they are golden brown, remove using a slotted spoon and place onto a tray covered with kitchen paper to soak up any unwanted oil.
* Repeat the process until you have fried all the potatoes.

Make the salad
* Put the potatoes into a large bowl followed by the spinach, coriander, parsley, chopped garlic and the sour cream.
* Season with salt and pepper and mix together well.

Season the shrimps
* Put the shrimps onto a tray and pour over the spice mix, turn in the spices to coat the shrimps thoroughly.

Fry the shrimps
* Heat the frying pan over a high temperature and add the butter, stirring it around in the pan until it melts.
* Add the shrimps to the pan, arranging them so that they all make contact with the base.
* Add 2 tablespoons of olive oil and cook them for 1 minute on the first side, then flip them over and fry for a further 30 seconds.
* Remove from the heat.

Prepare the salad and serve
* Put the potato salad onto a plate, arranging it as you wish.
* Place the shrimps on top and drizzle over any remaining sauce from the pan.
* Serve.

An original salad full of exotic flavours which can be shared as a starter or enjoyed as a main course. Puts that Bangkok culture into a salad.

SERVINGS : 2 to 4

Preparation Time : 20 minutes
Cooking Time : 15 minutes

INGREDIENTS
1 medium duck breast
some salt and pepper
2 small fresh green chillies, chopped
1 garlic clove, chopped
1 2 cm piece ginger root, peeled and chopped
1 medium lime, juiced
3 tbsp soy sauce
2 tbsp olive oil
2 tbsp soft brown sugar
A handful of watercress
A handful of red lettuce
A handful of fresh coriander
A handful of fresh mint
Half medium a mango sliced into strips
1 small fresh green chilli, chopped

A medium-sized frying pan
A spoon
An empty jar
A knife
A large salad bowl

PROCESSING METHOD

Season the duck
* Start by seasoning both sides of the duck breast generously with salt and pepper

Heat the frying pan
* Next, put the duck into the frying pan and place it over a low heat.

Slowly increase the heat
* Gradually increase the heat to a moderate temperature.
* You will see that the fat of the meat starts to melt. Spoon it out of the pan to avoid saturating the duck.

Cook for 10-12 minutes
* Leave the meat to cook for 10-12 minutes. It will take this long for the fat to render completely.

Turn the duck over and leave
* Once the meat has cooked, flip it over in the pan, turn off the heat, and leave it there for a further 10 minutes.
* In this time it will cook through. However, if you prefer your meat medium-done, maintain the heat for an extra 5 minutes.

Prepare the dressing
* While the duck heats through, prepare the dressing. Start by putting the chopped chillies, garlic and ginger into the jar.
* Now pour in the lime juice, soy sauce, olive oil and finally the brown sugar.

Shake well
* Close the lid of the jar tightly and then shake until the ingredients are thoroughly mixed together.

Prepare the salad
* Next, take the large salad bowl and add to it the watercress, red lettuce, fresh coriander, fresh mint and the sliced mango.

Toss the ingredients together
* Mix the salad together well.

Slice the duck breast
* Remove the duck from the pan, slice it into strips and add it to the salad.

Pour over the sauce and serve
* Finally, give the sauce another quick shake, pour it over the salad mixing it together a little and serve.

Try this hot chutney to brighten up any grilled meat or fish dishes that have lost their appeal. It's sure to be a success. Serve with all kinds of roasted meats, fish or vegetables. It is the ideal chutney for barbeques.

SERVINGS : 4

Preparation Time : 30 minutes
Cooking Time : 2 hours 30 minutes

INGREDIENTS
1 kg sugar
4 500 g tins whole tomatoes, peeled
400 g fresh ginger, peeled and chopped
100 g garlic cloves
100 ml vinegar
5 g dry hot chillies

1 large cooking pan with cover
1 wooden spoon
1 hand blender with herb chopper accesory
1 ladle
6 jars to store the chutney, with lid

PROCESSING METHOD

Prepare the tomatoes
* Under a cold tap, open each tomato, remove all the seeds and place them into the cooking pan.

Cook the tomatoes
* Place the pan on a medium heat. Add the sugar and stir briefly to distribute the mix evenly.
* Leave to simmer for 30 minutes

Chop chillies, ginger and garlic
* Place the hot chillies and garlic cloves into the blender and briefly chop them.
* In small batches, add the peeled ginger and continue chopping.
* Finally, add the vinegar and mix well.

Mix into tomatoes
* After the tomatoes have been simmering for 30 minutes, add the chopped mix of chilli, garlic and ginger, stir well and simmer for a further 30 minutes.

Blend
* Using the electric blender, blend the thoroughly.
* When you have finished, cook for 60 minutes more on a low heat, stirring occasionally. This will assure that the sugar fully melts, acting as a conservative.

Place into jars
* While still hot, pour the chutney into the jars using the ladle. When the mixture has cooled down, cover it with a lid.
* It can be preserved for over a month in the fridge, or can be stored in the freezer, to keep for longer.
* Serve with all kinds of roasted meats, fish or vegetables. It is the ideal chutney for barbeques.

A colourful, refreshing, healthy dessert with two delicious options for sauces.

SERVINGS : 4

Preparation Time : 35 minutes

INGREDIENTS
2 peaches
Half pineapple
1 orange
2 bananas
Half melon
A few strawberries
Mixed berries
A few mint leaves

For the caramel vanilla and lemongrass sauce
120 g sugar
75 ml water
Half vanilla bean
1 lemongrass stalk, chopped
1 lime, juiced

For the orange brandy sauce
1 orange, juiced
2 tbsp brandy
1 tbsp sugar

1 chopping board
1 knife
1 bowl
2 saucepans
2 spoons
1 small bowl
1 sieve

PROCESSING METHOD

Cut the peaches
* Take one of the peaches and chop off one side, then the other and discard the centre part with the stone.
* Slice each half into fairly thick chunks.
* Then repeat with the other peach and put them into a bowl.

Cut the pineapple
* Work your way around the edge of the pineapple with a sharp knife to remove the skin.
* Then cut off any remaining bits of skin before chopping.
* Now, cut around the stalk and discard it.
* Begin cutting the slices of pineapple into smaller pieces and then into triangular chunks.
* The shape really doesn't matter here, but try and keep all the fruit relatively chunky.
* When you finish add the pineapple to the bowl along with the peaches.

Chop the orange
* Cut both ends off the orange and place it upright. Now slice around the sides to remove the peel.
* Cut down the centre of the orange and finally into slices.
* Add to the bowl with the other fruit.

Chop the bananas
* Peel the bananas and then, slicing at an angle, cut them into chunks.
* When you finish both, add them to the rest of the fruit.

Cut the melon
* Spoon out the centre of the melon to remove the pips, then turn it over and remove both ends.
* Now stand the melon up and slicing downwards, remove the peel.
* Finally, slice it widthways into moonshapes and lengthways into smaller chunks, and add them to the bowl.

Chop the strawberries
* Remove the stalks and leaves from each strawberry, chop each one in half and put them in the bowl.

Slice the mint
* Layer the mint leaves on top of one another, slice them finely and sprinkle them into the bowl.
Tip : You can prepare the fruit to this point ahead of time. Like any other salad it should be dressed at the last minute to serve it as fresh as possible.

Prepare the vanilla bean
* Split open the vanilla bean and scrape out the pulp with a knife. Then put the pulp back on top and leave aside ready to use in the sauce.

Make the caramel sauce.
* Heat the saucepan over a medium heat then add the sugar, followed by half a tablespoon of water
* Don't mix it just yet: wait until the sugar begins to caramelise and then start to stir very slowly.
* When it completely caramelises, pour in the water very carefully as it may splatter.
* Mix together well and then add the vanilla bean and the lemon grass.
* Lower the heat and continue stirring constantly.
* After about a minute, stir in the lime juice, then bring it back to a boil and remove from the heat.
* Let it sit for 10 minutes so that the flavours infuse, then strain it through a sieve and allow to cool completely.

Make the orange brandy sauce
* Add the orange juice, brandy and sugar to a small saucepan and warm them up.
* Stir while it warms so that the sugar melts, then take it off the heat and let it cool down

Serve
* Just before serving, spoon the sauce of your choice over the fruit and stir well.
* Then for a finishing touch of colour, sprinkle the berries on the top.
* Serve immediately with cream, ice cream or crиme fraiche. * You can use any kind of seasonal fruit to make the salad and vary between the two sauces to give them that extra special flavour.

This delicious herb salad makes a refreshing alternative to the typical green-leaf varieties. Try it to brighten up your favourite fish dish.

SERVING : 4

Preparation Time : 30 minutes

INGREDIENTS
1 bunch of basil
1 bunch of parsley
1 bunch of coriander
1 bunch of dill
1 bunch of chives
50 g pitted dates, cut into cubes
50 g blue cheese, crumbled
50 g roasted cashew nuts, crushed
4 tbsp olive oil
1 medium lemon, juiced
salt and pepper

1 sharp knife
1 cutting board
1 bowl of iced water
6 paper towels
1 large bowl

PROCESSING METHOD

Pick and refresh herbs
* Except for the chives, tear all the herbs into pieces, removing any stalks and place them into the bowl of iced water. Press all the herbs into the water and leave for a maximum of 15 minutes. This will refresh them and ensure they stay crispy.

Dry the herbs
* Place two layers of kitchen paper on your work surface. Take the herbs out of the bowl and squeeze gently to remove excess water.
* Spread them out on the towels to dry for about 20 minutes.

Chop the chives
* Slice the chives into 3 cm strips and place in the large bowl.

Assemble the salad
* In the bowl with the chives, add the other herbs, chopped dates, roasted cashews, crumbled blue cheese, lemon juice and olive oil.
* Season well with salt and pepper.

Complete and serve this cashew and blue cheese salad
* Mix thoroughly until all the ingredients are blended together and serve.

Usually 'quenching' is associated with thirst - but this dish does exactly that with its juicy, summery flavours! A salad that goes wonderfully with either fish or meat dishes - particularly lamb.

SERVING : 2

Preparation Time : 45 minutes
Cooking Time : 10 minutes

INGREDIENTS
6 fresh sardines, rinsed and patted dry
1 onion, sliced into 1cm rings
80 ml olive oil
2 fennel bulbs, sliced and kept in cold water
1 orange
2 tbsp lemon juice
1 small bunch of parsley leaves

1 barbecue grill
1 brush
1 bowl
1 tray
1 knife
1 chopping board
1 metal spatula
1 pair of tongs

PROCESSING METHOD

Cut the orange
* Using the knife, cut the ends off the orange and peel through to the flesh. Cut the segments into a bowl, catching the juice as you do so. Finally, squeeze any remaining juice into the bowl.

Season the fish
* Brush the sardines with the olive oil and finish by seasoning them with salt and pepper.

Season the onions
* Drizzle the onions with olive oil and season with salt and pepper.

Grill the fish and the onions
* Onto the barbecue place the onions and cook for a few minutes.
* Add the sardines and grill them for 2-3 minutes on each side. When both are cooked, remove them from the barbecue.

Finish the salad
* Drain the fennel and add to the bowl of orange segments.
* Drizzle in the remaining olive oil and lemon juice and finish by adding the parsley and the onions.
* Season with salt and pepper and mix well.

Serve
* Serve three sardines in the centre of a serving plate, top with some salad and drizzle over with some of the juices.

Mediterranean Chopped Salad Recipe. A delicious light and healthy salad - perfect for outdoor dining on a summer's day.

SERVING : 6

Preparation Time : 10 minutes

INGREDIENTS
2 cucumbers, halved and peeled
4 large firm tomatoes
1 red pepper
1 red onion
2 carrots, peeled
1 bunch of parsley
A few fresh mint leaves
60 ml olive oil
4 tbsp lemon juice
4 tbsp sunflower seeds, roasted and peeled
salt
pepper

1 chopping board
1 sharp knife
1 large bowl
1 spoon

PROCESSING METHOD

Prepare the cucumber
* Dice the cucumber into small pieces and place them in a bowl.

Prepare the tomatoes
* Discard the top and bottom of the tomatoes, also dice into small cubes and add them to the bowl with the cucumber.

Prepare the carrots
* Dice the carrots into small cubes and add to the other vegetables.

Prepare the red pepper
* Slice off all sides of the pepper, discarding the pips and core, then finely dice and add to the bowl.

Prepare the onion
* Finely slice the onion and add it to the bowl.

Chop the herbs
* Bunch the mint leaves tightly together and chop finely, do the same with the parsley, chopping finely and discarding the stalks. Add them to the bowl.

Season and dress the salad
* Mix all the salad ingredients together and season with salt and pepper.
* Pour over the lemon juice and olive oil and mix again.

Garnish and serve
* To complete the salad, sprinkle over the sunflower seeds and serve.

Dashi is a seaweed and fish flavoured stock. In Japan it's a commonly used and essential part of many dishes. Dashi is a key ingredient in many authentic Japanese recipes. Follow our expert led guide to find out how to make it the right way. A great place to start if you are preparing a Japanese meal.

Preparation Time : 3 hours
Cooking Time : 5 minutes

INGREDIENTS
1 ltr Water
20 g Dried Kelp
20 g Smoked dried bonito flakes
50 ml Cold water
1 large sauce pan
1 muslin lined sieve
1 bowl

PROCESSING METHOD

Soak the kelp
* Place the kelp in a saucepan in the one litre of water and leave it to soak for at least two hours to properly expand, but for no more than five hours as it will become bitter.
* Then put the saucepan on a high heat.
* Just before the water reaches boiling point, when it just begins to bubble, use chopsticks or other suitable utensils to remove the kelp.
* Keep the water boiling for one more minute. Turn the heat off and pour in the 50 millilitres of cold water to cool it quickly

Bonito flakes
* Add the 20 grams of bonito flakes and leave them to soak for about 15 minutes. By this time all of the flakes will have sunk to the bottom.

Time to strain
* Put the sieve lined with the muslin cloth over the bowl and strain the Dashi through.
* Gather the cloth from each corner and carefully lift to create a pouch containing the bonito flakes.
* Squeeze the cloth gently to aid the liquid through, but don't press too hard or wring it, just let it drip.

Start your Indian meal in style with this traditional chutney. Follow Indian home cooking expert Manju Malhi for a no fuss, classic mango condiment.

SERVING : 4

Preparation Time : 4 minutes
Cooking Time : 7 minutes

INGREDIENTS
2 medium ripe mangos
2 tbsp vegetable oil
2 dried red chillies
2 black peppercorns
pinch cumin seeds
1/4 tsp coriander seeds
1/4 tsp onion seeds, also known as nigella seeds
1/4 tsp mustard seeds
1/2 tsp salt
1 tsp sugar
1/4 tsp paprika
1 tbsp lemon juice

1 vegetable peeler
1 chopping board
1 non-stick frying pan
1 mixing bowl
1 wooden spoon
1 teaspoon
1 tablespoon
some plates
1 air-tight storage jar

PROCESSING METHOD

Mango
* Begin by carefully peeling 2 fresh mangos. If the mangoes are really ripe, you'll be able to remove some of the skin with your hands.
* Cut away as much of the flesh as possible, leaving the stone.
* Put the flesh into a bowl, and use a spoon to roughly mash it into pulp.

Fry spices
* Heat 2 tablespoons of vegetable oil in a non-stick pan over a medium heat.
* Then add 2 dried red chillies, 2 black peppercorns, a pinch of cumin seeds, 1/4 of a teaspoon of coriander seeds, 1/4 of a teaspoon of onion seeds, and 1/4 teaspoon of mustard seeds. The seeds will pop and sizzle.

Add more spices
* Now stir half a teaspoon of salt, 1 teaspoon of sugar, and a quarter of a teaspoon of paprika into the pan.

Add lemon
* Add 1 tablespoon of fresh lemon juice, and stir. Turn the hob down to a low heat.

Add mango
* Now add the mashed mango pulp.
* Continue to cook over a low heat for 5 minutes, stirring occasionally.

Serve
* You can keep the chutney for up to a week, in an airtight container in the fridge.

Beef in Oyster Sauce is a much sought-after dish in Chinese restaurants today. Asian cooking instructor Chef VanRoo will show you step by step how to make this delicious dish in a wok or skillet right in your home kitchen. Her Beef and Oyster Sauce recipe is easy to make - and the ingredients can be found in the specialty food section of any large grocery store.

INGREDIENTS
1/2 kg beef tenderloin
4 medium green onions, thinly sliced
1/2 tsp ginger , grated
2 tsp garlic , minced
5 cups (1250 ml) oil, for deep frying
2 tbsp oyster sauce
2 tbsp water
1/2 tsp cornstarch
1/2 tsp sesame oil

Marinade
1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp rice wine
1 tbsp water

Spinach
2 tsp garlic, minced
2 cups (500 ml) spinach
1/2 tbsp rice wine
1 tsp kosher salt

large wok or skillet
large chef knife
strainer
micro planner

PROCESSING METHOD

Slice And Marinate Beef
* Take the 1 pound of beef tenderloin and put it in the freezer for a few minutes to make it firmer and therefore easier to slice. When slicing, cut against the grain of the meat. You can either make thin or thick slices, depending on your tastes.
* Place the beef slices in a large bowl and mix in 1 tablespoon soy sauce, 1 tablespoon rice wine, 1 tablespoon water, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, and 1 teaspoon sugar. Thoroughly mix with the beef and set aside for one hour to fully marinate. Do not let it marinate for over two hours as the baking soda will damage the meat.

Spinach, Garlic, Onions And Ginger
* While the meat marinates, take a 12 ounce bundle of raw spinach (2 cups), cut it in half, and place in a large bowl.
* Now crush and mince some garlic cloves to make 2 teaspoons of minced garlic.
* Cut off the ends of the 3 to 5 green onions and finely slice.
* Finally, grate a ginger root to make 1 teaspoon of ginger.

Blanch The Spinach
* In a large wok or skillet, heat two to three inches of water to a boil and then add in 1 teaspoon of kosher salt.
* Add the raw, cut spinach into the boiling water, pushing it down in the water. It should only take about thirty seconds to fully blanch the spinach.
* Now remove the spinach to a strainer and then drain well. This cooked spinach will provide a bed for the beef to come.

Deep Fry
* Pre-heat about 2 inches of vegetable oil in a large wok or skillet. The oil should be between 325° - 350° F ( 163° - 177° C ). You will know when the oil is hot enough when you start to see smoke or little squiggly lines in the oil.
* For 1 pound of beef, deep fry in two to three batches so as not to overcrowd the pot. Stir continuously.
* Once the meat floats to the top or changes color, strain and drain on a paper towel.
* Continue the process with the rest of the beef slices.

Stir Fry
* After first pre-heating your wok until it starts to smoke, add 1 tablespoon of vegetable oil around the sides of the wok.
* Let the oil get hot and then add in the garlic, ginger, and green onions. Stir this around.
* Add the beef. Stir continuously for a minute or so and then add in the sauce ingredients : 2 tablespoons oyster sauce, 1/2 teaspoon sesame oil, and a slurry made from 2 tablespoons water mixed with 1/2 teaspoon cornstarch. Make sure the slurry is fully mixed before you stir it into the beef mix. Stir continuously for about a minute or two.
* Remove from heat, and pour the beef mix on top of the blanched spinach.
* Serve immediately.