3 cloves garlic, chopped

1cm piece gigner, chopped

1/4 cup diced onion

1/4 cup diced carrot

1/4 cup diced zucchini

1/4 cup sliced spring onions

2 cups char sui pork, sliced and cooked

500g Hokkien noodles, blanched in boiling water for two minutes

1/2 cup bean shoots

2 tbsp oyster sauce

1 tbsp soy sauce

1-2 tbsp tomato sauce

fresh chilli, sliced (optional)

4 shallots

In a wok, fry the garlic, ginger, onion, carrot and zucchinni in a little oil until softened. Add spring onions and pork, stir for one minute, then add noodles. Toss until heated through, then add bean shoots and sauces. Serve with a small bowl of sliced fresh chillies and garnish with deep-fried shallots.

6 x 220g steaks, wrapped in bacon

For the sauce

40g small red shallots

200ml red wine

200ml beef stock

sprig of thyme

8 black peppercorns

50ml cream

250g butter, cut into cubes

Grill the steaks to your liking

Put the shallots, wine, stock, thyme and peppercorns in a pan. Bring to the boil and reduce to about 250ml of liquid. Add the cream and bring to the boil again.

Remove from heat and and whisk in butter. (You may need to put pan back over heat, but do so very gently.) Strain and serve.