Serves 6

1. Place the chocolate and cream in a bowl over a pan of simmering water for 20 – 30 minutes, stirring every so often.
2. 5 min before serving, arrange the berries on dessert plates and leave at room temperature to lose a little of their chill.
3. Transfer the hot chocolate sauce to a serving jug.

Pour the hot chocolate sauce over the berries.
Cover the berries generously for best results

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Prep Time: 35 minutes

Cook Time: 15 minutes

Total Time: 50 minutes

Ingredients:
• 3/4 pound steak (sirloin or flank is good)

Marinade:
• 1/2 teaspoon sugar
• 2 teaspoons soy sauce
• 2 teaspoons Chinese rice wine or dry sherry
• 1 1/2 teaspoons cornstarch
• 1 tablespoon vegetable oil, such as canola

Other:
• 2 bell peppers, 1 green and 1 orange or red
• 1 small onion
• 1 tablespoon Chinese fermented black beans or black bean sauce, or to taste
• 2 cloves garlic
• 2 large slices ginger
• 4 tablespoons oil for stir-frying, or as needed
• 1/2 cup chicken stock or broth or water

Preparation:
Cut the beef into rectangular slices, about the size of a large postage stamp and ½ inch thick. Add the marinade ingredients and marinate the beef for 25 to 30 minutes.

While the beef is marinating, prepare the vegetables. Remove the stems and seeds from the bell peppers and chop. Peel the onion and chop.

Use a cleaver or knife to chop the beans into tiny pieces. Finely chop the garlic and ginger. Mix the chopped garlic with the black beans.

Heat the wok over medium-high to heat. Add 2 tablespoons oil. When the oil is hot, add the beef. Brown briefly, then stir-fry until it changes color and is about 80 percent cooked. Remove the beef from the wok.

Add 2 tablespoons oil. When the oil is hot, add the ginger and the garlic and bean mixture. Stir-fry briefly until aromatic. Add the onion. Stir-fry for about 3 minutes, then add the green pepper. Stir-fry for another minute, then add the remaining pepper.

Pour in the chicken broth. Heat to boiling. Add the beef back into the pan. Reduce the heat and simmer, covered, for a few more minutes. Taste and season with salt, pepper or soy sauce if desired. Serve hot.

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4 dessertspoons plan full fat yoghurt (preferably strained)
2 dessertspoons of berries of your choice (fresh or frozen and defrosted)
2 dessertspoons of chopped or ground nuts (almonds, pecans, walnuts, hazelnuts)

Mix together the yoghurt, berries with whichever mix of nuts you prefer. The quantities are only a guide – adjust them depending on how hungry you feel. You can also use this for a dessert in which case you’ll probably need to reduce the quantities.

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For cornbread:
• 1/4 cup oil
• 1 cup milk with 1/2 tsp vinegar added to sour it
• 2 eggs
• 1 cup cornmeal, yellow or white
• 1 tsp baking powder
• 1/2 tsp baking soda and salt
• 1 cup frozen or thawed corn
Mix wet ingredients together, than add dry ingredients. Pour in to greased 8 x 8 inch pan, bake at 400°F in oven for about 20 minutes.

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Preparation: Whisk together vinegar, oil, Worcestershire sauce, hot pepper sauce, and brown sugar in a small bowl. Put ribs in a re-sealable plastic bag; pour marinade mixture over ribs, turning to coat ribs, and close bag. Marinate in refrigerator 4 hours or overnight, turning occasionally to distribute marinade.

For the dressing:
1/4 cup mayonnaise
1/4 cup sour cream
2 ounces blue cheese, finely crumbled
1 clove garlic, minced
2 tablespoons milk
1/2 teaspoon Worcestershire sauce
1/8 teaspoon freshly ground black pepper
Salt and pepper

Combine all dressing ingredients and refrigerate until ready to serve. Remove ribs from marinade; reserve marinade. In small saucepan, bring reserved marinade to boil; boil for at least 1 minute at a full rolling boil. Place ribs in centre of cooking grate. Grill 30 to 35 minutes or until tender, turning occasionally and brushing with boiled reserved marinade. Season ribs with salt and pepper to taste. Cut ribs into individual portions and serve with dressing.

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