To make the tamari and ginger sauce, mix all the ingredients together in a bowl and set aside.

Cook the sweet potato noodles in a large pot of boiling water for 4 to 5 minutes. Immediately drain. Drizzle 1 tablespoon olive oil over the noodles and toss to combine. If you like, cut the noodles with scissors into 6- to 7-inch lengths for easier eating. If using rice noodles, soak in hot water as per packet directions, drain.

Meanwhile, melt the remaining oil or fat in a wok or large heavy-based frying pan over high heat. Working in batches, stir-fry the beef until just brown (about 1 minute). Transfer to a plate.

Add more oil or fat to the pan if necessary. Add the onion and garlic and stir-fry for 1 minute until just turning brown. Add the rest of the vegetables and stir-fry for a minute or so until they reach your preferred level of crunch (about 5 minutes). Return the beef to the pan. Pour in the tamari and ginger sauce, mix everything together and cook for 1 minute. Season to taste with salt and pepper and mix in the cilantro.

Divide the noodles between four serving bowls and spoon over the stir-fry.

 
Note: Sweet potato vermicelli noodles are clear noodles made from sweet potato starch. You can find them at Asian grocery store, health food stores or grocery stores.

Preheat the oven to 325°

Combine the beef pieces, curry powder, turmeric, cayenne pepper and sugar (if using) in a bowl and season with salt and pepper. Toss to combine, cover and marinate in the fridge for 15 minutes.

Melt 2 tablespoons of the oil in a large flameproof casserole dish over medium–high heat. Add the shallot and carrot and cook for 4 minutes until slightly soft. Stir in the ginger and garlic and cook for 1 minute until the garlic starts to colour and is fragrant. Remove from the dish and set aside.

Wipe the dish clean and melt the remaining oil over medium–high heat.

Working in batches, add the marinated beef and cook for 5 minutes until well browned. Return all the meat and the garlic, shallot, carrot and ginger to the dish, pour in the broth and fish sauce and bring to a simmer.

Cover the dish with the lid and transfer to the oven to cook for 2 hours until the meat is tender. Stir in the coconut cream and cook, uncovered, on the stovetop over medium heat for a further 5 minutes. Season the curry with salt and pepper, if needed, and fold in the spinach.

Scatter the Vietnamese mint leaves over the top and serve with the lime wedges on the side.

Soak 8 bamboo skewers in warm water for 20 minutes before using or use metal skewers. 

Cut beef into 1 inch cubes. Thread 3–4 cubes onto each skewer and set aside on a tray. 

To make the sauce, place the garlic and a little salt in a mortar and crush with the pestle. Add the chili, parsley and cilantro and pound to a paste. Stir through the vinegar, cumin and olive oil, then taste and season with salt and pepper. 

Pour half the sauce over the skewers, cover and place in the fridge to marinate for at least 2 hours, or ideally overnight. Place the remaining sauce in the fridge. 

When you are ready to serve, heat a barbecue to medium–hot and grease with a little oil. Season the skewers with salt and pepper and cook for 2 minutes on each side, or until cooked to your liking. Remove from heat and leave to rest in a warm place for 5 minutes. 

Serve with the remaining chimichurri sauce on the side. 

 

 

Melt the oil or fat in a large frying pan over medium–high heat. Add the onion, carrot and celery and cook for 4–5 minutes or until the onion is soft. Stir in the garlic and cook for 1 minute or until fragrant and starting to brown. Add the beef and brown, breaking up any lumps with a wooden spoon, for 5–6 minutes. Add the tomato paste, stir and cook for 1 minute. Mix in the oregano and wine and cook for 4–5 minutes until the wine has almost evaporated. Add the passata, half the broth and the chili flakes (if using) and season with salt and pepper. Simmer on low heat for 30 minutes, adding more broth if needed. 

Spoon the vegetable or wheat spaghetti or pasta into four serving bowls, top with the Bolognese sauce, then sprinkle with basil.

Vegetable Spaghetti
To make the vegetable spaghetti, use the thick noodle blade on a spiralizer to create carrot and zucchini noodles. If you don’t have a spiralizer, simply julienne the carrot and zucchini using a sharp knife. 

Bring a saucepan of salted water to the boil. Add the carrot noodles and cook for 30 seconds, then add the zucchini noodles and cook for a further 30 seconds until just tender. Drain well. Toss with oil and serve.

 

Combine the carrot, garlic, wine, broth (or water), beef, bay leaves, thyme and pepper in a non-reactive dish. Cover with plastic wrap and refrigerate overnight. 

Remove the meat from the marinade and pat dry with paper towel. Season with salt and pepper and set aside. Strain the marinade through a fine sieve, reserving the liquid and the vegetables and herbs. Set aside. 

Melt 3 tablespoons of the oil or fat in a large flameproof casserole dish over medium–high heat. Add the meat in batches and cook for 2 minutes on each side until browned. Remove from the dish and set aside.  

Reduce the heat to medium, add the remaining oil or fat to the dish, then add the reserved vegetables and herbs and sauté for 6–8 minutes until starting to caramelize. Stir in the tapioca flour (if using) and cook for a further minute.        

Return the meat to the dish, pour in the reserved marinade and bring to the boil. 

Reduce the heat to low, cover and simmer for 1 hour until the meat is tender. 

Add the bacon, shallots and mushrooms to the dish. 

Cook for a further 45 minutes until the shallot is very soft and the beef is meltingly tender. Season with salt and pepper and serve.

Preheat the oven to 350°F. 

Generously salt both sides of the eggplant slices and leave for1 hour (this draws out excess moisture and stops the eggplant becoming bitter and watery). Rinse under cold water and pat dry with paper towel. Brush the eggplant with about 1 tablespoon of the oil and cook in batches in a frying pan over high heat until lightly browned. Remove from the pan and set aside. Wipe the pan clean, then add another tablespoon of the oil and sauté the swiss chard over medium heat for 2 minutes or until wilted. Remove from the pan and set aside. 

Melt the remaining oil in the frying pan over medium heat. Add the onion and garlic and cook for 5 minutes, or until softened. Stir in the ground beef and cinnamon, breaking up any lumps with a spatula. Season with salt and pepper and cook until the meat is browned. Add the tomato paste and bone broth or water, mix to combine and simmer for 15 minutes. Stir through the offal and remove from the heat. 

Meanwhile, to make the cauliflower white sauce, steam the cauliflower for 15 minutes until very soft. Pour half of the coconut milk into a saucepan and bring to the boil. Mix the arrowroot with the remaining coconut milk until combined. When the milk has boiled, turn the heat down to low and whisk in the coconut and arrowroot mixture. Cook, whisking constantly, for 1 minute until the sauce has thickened. Remove from the heat and whisk in the egg, then stir in the cauliflower. Transfer the cauliflower mixture to a food processor and process until smooth and creamy. Season with salt and pepper and allow to cool slightly. 

To assemble, lay half the eggplant slices in a single layer in a large baking dish. Spread the swiss chard on top, then pour on the beef mixture. Add the remaining eggplant slices then sprinkle over the parsley. Finally, pour over the cauliflower white sauce. 

Bake for 40 minutes, or until lightly golden. Allow to stand for 15 minutes before cutting and serving with a simple green salad. 

Note 

Arrowroot is a gluten-free starch made from the roots of the tapioca and cassava plants. You’ll find it at supermarkets and health food stores.

Heat a wok or large, deep frying pan over high heat until it just begins to smoke. Add 2 tablespoons of oil and swirl around the pan. Tip in the beef, in batches, and stir-fry until browned, about 2–3 minutes, then remove from the pan.  

Melt the remaining oil in the pan and reduce the heat to medium–high. Add the garlic, bell pepper and choy sum or bok choy (if using) and stir-fry for 2 minutes until just tender. Sprinkle on the pepper and cook for 10 seconds until fragrant, then mix in the honey, vinegar, tamari, water, sesame oil, ginger and tapioca paste and bring to the boil. Add the carrot noodles and cook for another minute. 

Return the beef to the pan and toss with the sauce and veggies. Add the zucchini noodles and the remaining spring onion, gently toss and cook for 1 minute until heated through.  

Place on a large platter or individual plates and serve.

Preheat the oven to 400[Symbol]F. Lightly coat a large baking tray with oil. 

Place the sweet potato wedges in a bowl, add 1 tablespoon of the oil or fat and some sea salt and pepper and mix well. Spread wedges on the prepared tray in a single layer. Bake for 20 minutes, then turn the wedges over and bake for another 20 minutes, or until tender and golden. 

Meanwhile, place the beef strips, lime juice and spices in a non-reactive bowl and season with salt and freshly cracked pepper. Toss the meat until well coated. Cover with plastic wrap and allow to marinate for 15 minutes. 

Heat a frying pan with another 1 tablespoon of the oil over medium-high heat. Add the onion and sauté for 3 minutes or until softened and translucent. Add the bell pepper and continue to sauté for 5 minutes or until slightly softened. 

Add the garlic, and sauté for 30 seconds or until fragrant. Pour in the tomatoes and stir in ¼ cup of water. Reduce the heat to medium-low and simmer for 15 minutes. Season to taste with salt and pepper. 

Place another frying pan over medium-high heat with the remaining 1 tablespoon of oil. Add the marinated meat strips in batches and sauté for 2 minutes until slightly charred and cooked to medium-rare, or cook to your liking. Add the vegetable sauce and gently mix through to combine. 

To serve, garnish the chili beef fajita with cilantro and serve with sweet potato wedges and lime wedges.

Season the beef with salt and pepper. 

Melt the oil in a large heavy-based saucepan over medium–high heat. 

Add the meat in batches and brown well on all sides, about 5 minutes. Set aside. 

Reduce the heat to medium, add the onion, garlic, ginger, chili and spices to the pan and cook, stirring occasionally, for 5 minutes. 

Mix in the browned meat, tomatoes and broth, then add the bay leaves to the stew and season with salt and pepper. 

Bring the stew to the boil, reduce the heat to low and simmer, stirring occasionally, for 2 hours until the meat is very tender. 

Sprinkle the parsley over the stew and serve with cauliflower rice or your favourite side.