This was a dish I made the other day and liked a lot. I took the photo but didn’t upload it….anyway, very easy to make.
I browned off some beef cubes in olive oil and fried onions.I then added some chili sauce, some mushrooms, some tomato puree and cooked in a pressure cooking for 19 mins – this made the beef nice and tender (I used casserole beef cubes).
I then simmered on a low heat for about a further 15 mins.
For the salad I simply podded some broadbeans and mixed in with sugar snap peas, parmesan and a light balsamic/olive oil dressing. I had an odd bit of bread to use for some reason so ate that with it. It made me happy eating this meal.

I think this is a favourite for Nick and me, a lovely spicey soup that’s a doddle or a doodle to make.

The obligatory onion is fried in spicy rapeseed oil with garlic, ginger and a splash of soy sauce. Mushrooms are stirred in next with a chopped up red chilli pepper. I then added some king prawns, corn pieces, sweet snap peas and some medium ‘straight to wok’ noodles. Covered with water, added in a stock cube, some fresh corriander and simmer away for 20 mins or so. There are loads of variants of this, a splash of fish sauce works well but I didn’t have any….