Serves 4

 Ingredients:

• 400g Rump steak (or other beef steak), sliced thinly
• 2 Onions, sliced
• 2 tbsp Zesty Ginger & Lime
• 280g Dried Noodles (I used wide for this recipe)
• 400g tin of chopped tomatoes
• 1 bunch Asparagus, end trimmed, cut in half and blanched in boiling water until al dente (still firm to the bite). (Refresh in ice water to prevent over cooking.)
• Olive oil
• 75g Cashew Nuts (lightly salted or plain)
• 2 tbsp Light Soy Sauce
• 2 tbsp Dark Soy Sauce

 Method:

1. Firstly, let’s get the noodles cooked. Place noodles in boiling water to cover completely. Cover the bowl with a tea towel and leave for 10 minutes, stir to separate, then leave for a further 10-15 minutes. Drain noodles.
   
   
2. Roll the sliced beef in 1 tbsp of dark soy sauce and the Zesty Ginger & Lime Salt. (allow to marinate for at least half an hour.)
3. In a wok, heat a splash of olive oil until very hot. Fry onions until translucent. Remove onions from wok.
   
4. Fry asparagus pieces and cashews in the wok for a minute or two, add a touch more oil if needed. Remove from wok and reserve.
   
5. Stir fry the beef in the wok until browned on all sides. Remove beef from wok and return onions to the wok, cover with the chopped tomatoes, add 1 tbsp of light soy sauce and stir. Cook for five minutes or so over a medium heat to reduce sauce a little.
   
6. Coat the noodles with the remaining light soy sauce and a pinch more Zesty Ginger & Lime.
7. Return beef, asparagus, cashews and noodles to the wok and cook for a few minutes, stirring or tossing to coat noodles in sauce and mix well.
8. Serve with salad or simply on its own.
   

Get Creative!

Try using other green vegetables such as broccoli or courgette in place of Asparagus. Another tasty option is baby corn on the cobs (if you can’t find fresh, these are widely available in supermarkets, tinned)

Ingredients:

• 6- 8 Chicken Drumsticks
• 2 Tbsp x Honey
• 2 tsp Orange Zest
• 2 tbsp Orange Juice
• Splash of soy sauce (light)
• 2 tbsp Zesty Ginger & Lime seasoning
• 1 tbsp Rice Vinegar (Or any other vinegar you have to hand)

 Method:

1. In a bowl, mix Honey, Zest, Orange Juice, Soy, Vinegar and Zesty Ginger & Lime.
   
   
2. Roll chicken in the sauce mixture to thoroughly coat.
3. Heat a little olive oil in a heavy based pan. Brown the chicken (in batches if needed) on all sides, until slightly golden.
   
4. Spray the inside of your slow cooker with a coat of kitchen oil spray.
5. Add chicken drumsticks to the slow cooker and pour over remaining sauce.
   
6. Cook on low for five-six hours or high for 3 hours.
7. Remove Chicken and allow to rest for 10 minutes.
8. Serve atop white rice or coconut rice with green vegetables and drizzle with remaining cooking sauce.
   

 Chef’s Tip:

Reduce the remaining cooking sauce from the slow cooker over a high heat in a saucepan to thicken and intensify flavours.

Serves 4

Ingredients:

• 400g x Basmati Rice (soaked in cold water for thirty minutes, washed and drained)
• 50ml x Olive Oil
• 75g x Butter (diced)
• 1 x Onion (sliced)
• 2x Cloves Garlic (finely chopped/minced)
• 1 Tablespoon x Mild Curry Powder
• 1 Teaspoon x Dried Thyme
• 1 Teaspoon x Zesty Ginger & Lime Salt
• 1 Teaspoon x Cumin Seed
• 1 Teaspoon x Nigella Seed (optional)
• A few Green Cardamom Pods, split open
• Whole Cloves (about 10)
• 1 splash x Fish sauce (optional)
• 1 litre x Boiling Chicken stock

 Method:

1. Pre-heat oven to 180°c
2. In a heavy oven dish, Dutch oven or casserole (cast iron is best), melt half of the butter and oil together over a medium heat. Add in the onion and cook for a few minutes.
3. Add all spices, garlic and zesty ginger & lime salt and stir together.
4. Add drained rice and stir well.Fish sauce also to be added if used. 
5. Pour over the chicken stock, cover (see chef's note below) and bake for 25 minutes. Once cooked, leave for five minutes before forking through the remaining diced butter.

Chef's note: Pilaf rice only need be covered with a 'cartouche', this is a simple 'skin' made from baking paper with a small hole torn out of the middle (fold a couple of times to achieve this)

Get creative!

Layer prawn cutlets seasoned with Manuka Smoked Salt on-top of the rice before baking!