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Recipe developed by Jenny Tschiesche BSc(Hons) Dip(ION) FdSc BANT. For more information see www.jennytschiesche.com.

The number of oranges needed in this recipe will vary depending on the size of your oranges (you need approx. 250 g juice).

Leftover dressing can be refrigerated up to 1 week.

The number of oranges needed in this recipe will vary depending on the size of your oranges (you need approx. 250 g juice).

For a grilled version, preheat grill to 300°F (low-med heat). Carefully unwrap steamed ribs, tightly wrap in foil and place racks onto grill. Cover grill with lid and cook 1 hour, flipping foil packet every 20 minutes to make sure the ribs are cooking evenly. Then carefully unwrap ribs and place directly onto grill and brush ribs with Stout Beer BBQ Sauce. Increase heat to medium and cook a further 15-20 minutes, uncovered, basting every 5 minutes with reserved BBQ Sauce. Remove from grill and tent or loosely cover with foil and let rest 5-10 minutes before slicing. Serve hot with additional BBQ Sauce.

You can replace the deboned lamb shoulder with a deboned lamb leg.

Flank steak is best eaten rare or medium rare for maximum tenderness.

The Pastrami should be baked a total of 6 hours. Depending on size of roasting pan used, it may be necessary to add an additional 16 oz (2 cups) water to the pan after the fourth hour of baking. After this time, check the liquid in the pan and if low add the additional water.

For a more complete dish, serve with raw vegetables or fruits (tomatoes, grapes, apples), or a potato salad.

If you don't have time to soak/activate your cashews, soak nuts in boiling water for 30 minutes, then drain and use as directed.

For a stronger flavour, marinate the chicken overnight in the refrigerator in step 2.

Look for pasteurized eggs right next to the regular eggs in your grocery store.

Serve 4 pieces per person or 3 pieces for a smaller portion.

If using parboiled rice or express rice, you can skip the rinsing in the simmering basket and start directly with step 7.

Basic bread rolls : Create your own flavour variations by adding in additional seeds, nuts, dried fruit, spices or chopped olives (or any other ingredients you like!) in the last 15-30 seconds of kneading time. Proceed as per recipe.

Suet mix is a combination of beef suet and aerated flour. It's often used in puddings and dumplings, and can be found at most major supermarkets.

You can use a mix of macadamias and cashews (140 g nuts in total) in this recipe.

Instead of making 4 individual pizzas, make 1-2 larger ones. Adjust baking time accordingly.

If you forget to soak your beans overnight, place them in water (enough to let them expand at least double) and bring them to a boil for 2 minutes. Then let them sit covered for at least 1 hour. Rinse and use.

To butterfly (spatchcock) a whole chicken, place breast side down on a work surface and carefully cut along both sides of the backbone with kitchen shears. Remove and discard the backbone. Turn the bird breast side up; flatten by pressing down heavily with your palm to break the breastbone. Don't worry if the breastbone does not break, as long as the chicken lies flat, it will cook more quickly and evenly. Alternatively, you can ask your butcher to butterfly the chicken for you.

Burghul is a versatile Middle Eastern staple; it's a wheat that has been steamed or parboiled, dried and ground (meaning it requires very little preparation). It is available at some major supermarkets, gourmet food stores or online.

This recipe is a favorite of Diamond Club Member, Jia Zheng .

One 12 oz can of evaporated milk is enough for this recipe.