INGREDIENTS
600g beef rump steak, cut into 2.5cm cubes
250ml satay sauce
1 tbsp vegetable oil
450g pack of microwavable jasmine rice
350g bag Asian-style salad, with dressing
(or see below for the dressing recipe)
8 wooden skewers, soaked in cold water for 20 mins

FOR THE DRESSING
1 tbsp soy sauce
2 tsp toasted sesame oil
1 tbsp white vinegar
1 tbsp olive oil
1 tsp sugar or 1½ tsp honey

METHOD
Place beef in a bowl with 4-5 tbsp of satay sauce, and stir to coat.
Thread the beef onto the skewers.
Heat oil in a large frying pan over high heat.
Cook the skewers on all sides for 6–7 mins until browned. Meanwhile, heat the rice as per pack instructions.
Place the remaining sauce in a small saucepan over medium heat, stirring for 3–5 mins.

To serve: Place the salad, with the dressing, in a large bowl and coat. Divide salad and rice between two serving dishes.
Add the skewers, satay sauce and serve.

INGREDIENTS
2 skinless chicken breasts
2 tbsp teriyaki sauce
2 tbsp olive oil
10 tender stem broccoli spears, trimmed and cut lengthways
250g cooked egg noodles
2 tbsp dried shallots, to serve

METHOD
Score the chicken breast lengthways, 1cm between each cut by 1cm deep.
Place the chicken in a bowl and coat with teriyaki sauce.
Heat 1 tbsp of oil in a pan and cook the chicken for 3-4 on each side until the chicken looks blackened.
Turn off the heat and leave to stand.
In a wok heat the remainder of the oil, add the broccoli, and stir for 3–4 mins, after 3 mins add a splash of water.
Remove the broccoli from the wok and set it to one side.
Add the noodles to the wok and cook for 2 mins, stirring continuously.

To serve: Place the noodles into deep bowls, add the broccoli, then the chicken, pour over the excess sauce from the pan, top with fried shallots and serve.

INGREDIENTS
2 pork chops
Salt & pepper
1 tsp garlic powder
2 tsp olive oil
2 tsp unsalted butter
2 cloves garlic, chopped
2 tbsp honey
2 tbsp water
2 tbsp rice wine vinegar

TO SERVE
6 long-stem broccoli spears
450g of ready-made mash
1 tbsp chopped parsley

METHOD
Season the chops with salt, pepper, and garlic powder.
Heat 1 tbsp of oil in a pan over medium-high heat until hot.
Cook the chops on each side until golden (4-5 mins).
Remove from the pan and set aside. Reduce the heat to medium, add the butter and melt, scraping up any bits from the bottom of the pan.
Sauté the garlic in butter, then add the honey, water, and vinegar and stir.
Increase heat to medium-high, and simmer until the sauce reduces and thickens, stirring occasionally.
Place the pork back in the pan, baste, then place in the oven for 5–6 mins until the edges brown.
Meanwhile, heat the mash as per pack instructions.
Heat the remainder of the oil in a wok, add the broccoli and stir fry for 3–4 mins, adding a splash of water after 2 mins.

To serve: In deep dishes add a layer of mash, add the broccoli, then the chops, drizzle over the sauce from the pan, and serve.

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