To slice steak, find the direction of the grain (the lines of muscle fibre) and slice across the grain rather than parallel to it.

Place meat into freezer and freeze up to 1 hour.

Adjust the quantity of rice according to your appetite!

For sous-vide cooking use bags that are resistant to the times and temperatures specified in these recipes. Check at time of purchase to ensure bags meet the following criteria: specific for food and for sous-vide cooking; resistant up to 212°F; resistant up to 8 hours of cooking; BPA-free; PVC-free

You can use any stout in this one, but we chose the Irish favourite, Guinness®. Particularly good when the weather turns colder, this beautifully wholesome and tender beef stew is the perfect winter warmer. Delicious served with mashed potatoes.

Serve with white rice, french fries or other garnish of your choice.

Use other varieties of beans, such as cannellini and/or add some tinned sweetcorn to the chilli.

Rabbit is a tender and lean meat with a slightly sweet, slightly gamey flavour. It is available from many butchers. If preferred, substitute rabbit with the same quantity of chicken, cut in small pieces.

Placing the star anises inside the simmering basket makes it easier to remove them after cooking. They can also be added directly to the mixing bowl though.

Cut thick white parts of pak choi in smaller pieces (2 in.) and green leafy parts in larger pieces (4-6 in.) .