Beef “Rex” Vol au Vents with Parsnip & Apple Mash and Baby Bok Choy

1. Heat 2 teaspoons of oil in a deep non-stick frying pan over high heat
2. Add one-quarter of the steak. Cook for 3 minutes or until browned. Remove to a plate. Repeat 3 times with remaining steak and oil
3. Add onion to frying pan. Cook, stirring, for 2 minutes or until tender
4. Add fresh ginger, galangal, garlic, lemongrass stalk, turmeric, red dried chillies, sunflower oil, cinnamon stick & cardamom pods. Cook for 1 minute or until aromatic
5. Stir in coconut milk
6. Return meat to frying pan. Bring to the boil. Reduce heat to medium-low. Simmer, uncovered, for 1 1/4 hours or until tender
7. Add coconut and ketcap manis. Cook, stirring, for a further 15 minutes or until liquid has evaporated
8. Garnish with yoghurt and crushed pistachios

Parsnip & Apple Mash

1. Cook the parsnip and apple in a pan of salted simmering water for 10 mins until tender, then drain
2. Put the pan back on the heat, add the butter and spices, cook for a few minutes before adding the milk and warming through
3. Add this to the parsnips and apple, season well then whizz in the food processor until smooth, or mash well by hand
4. Spoon into a bowl and drizzle with a little melted butter to serve

Baby Bok Choy in Black Bean Sauce

1. In a large skillet pan, heat the vegetable oil until shimmering
2. Add the minced garlic, ginger and cook over moderate heat until softened, about 2 minutes
3. Add the black bean sauce, sherry, chicken broth and chilli paste, bring to a boil and simmer the sauce for 1 minute
4. Meanwhile, place the bok choy in a steamer and steam until crisp-tender, about 3 minutes
5. Add the bok choy and watercress to the skillet with the sauce. Stir the cornstarch mixture; add it to the skillet and stir-fry over high heat until the sauce is thickened