Serves 4

500g rump steak

15ml oil

15g butter

1 onion, sliced

250g button mushrooms, sliced

15ml flour

15-20ml red curry paste

15ml tomato paste

200ml coconut milk

salt and pepper

For serving:

egg noodles, cooked according to directions

chopped coriander

Cut the rump steak into strips. Heat the oil and butter in a wok and fry the meat in batches until browned. Remove and set aside.

Add onion and mushrooms to the wok and fry for 2-3 minutes. Stir in flour and cook for a minute. Add the curry and tomato paste. Cook for 1-2 minutes. Stir in coconut milk and return to the pan. Season to taste and cook for 2-3 minutes. Serve over noodles sprinkled with coriander.


Serves 4

30ml oil

2 onions, sliced

25-30ml curry powder

15ml tomato paste

30ml white wine vinegar

2 cloves of garlic, crushed

15ml grated ginger

10ml ground coriander

600g chicken breast fillets, diced

250ml chicken stock

200ml coconut milk

50ml chopped coriander

salt and pepper

Heat the oil and fry the onions until soft. Add curry powder and cook for a minute. Add the tomato paste, vinegar, garlic, ginger and coriander and cook for 2-3 minutes. Stir in the chicken and cook until coated with the spices.

Add stock and coconut milk and simmer for 10-15 minutes until chicken is cooked and the sauce has thickened.

Stir in chopped coriander and season to taste. Serve with basmati rice.


Serves 4

4 pork steaks

salt and pepper

15ml olive oil

1 onion, chopped

2 stalks of celery, chopped

3 cloves of garlic, crushed

1 red pepper, seeded and sliced

15ml paprika

200ml red wine

400g can of chopped tomatoes

200ml chicken stock

100g green olives, pitted

15ml capers, drained

Season the steaks with salt and pepper. Heat the oil and fry the steaks until golden on both sides. Remove and set aside.

Add the onion, celery, garlic and peppers to the pan and cook for 5 minutes. Add the paprika and cook for a minute. Add the wine and let it reduce. Add the tomatoes, stock, olives and capers.

Return the steaks to the pan, cover and simmer for 20 minutes until steaks are cooked through.

Serve with creamy mashed potato.


Serves 4

25g butter

15ml olive oil

125g back bacon, chopped

2-3 leeks, sliced

1 clove of garlic, crushed

45ml flour

1 litre chicken stock

a few sprigs of thyme

2 large potatoes, peeled and diced

2 sweetcorn cobs, kernels removed

500g white fish, cut into 2cm pieces

125ml cream

salt and pepper

Melt the butter and oil and add the bacon, leeks and garlic. Cook for 5 minutes to soften the leeks. Add the flour and cook for a minute.

Add stock, stir, and cook for 5 minutes.

Add thyme and potatoes and cook until the potatoes are tender, about 20 minutes. Add the sweetcorn and simmer for another 5 minutes.

Add the fish and cook until the fish is just cooked. Stir in the cream and season well with salt and pepper. - Saturday Star