Faminista

Preheat oven to 210°C. Cut a 1.2kg piece beef scotch fillet into six portions crossways. Brown steaks in 1 tbs olive oil in a frying pan over a medium-high heat. Transfer to a plate to cool.

Cut 6 sheets ready-rolled puff pastry, thawed into 22cm squares. Place a piece of beef in the centre of each pastry square. Spread tops with 1/3 cup pate, then place 80g cup mushrooms, thinly sliced on top.

Brush edges with beaten egg. Fold corner of pastry onto top of beef. Repeat to make a parcel. Brush with egg. Bake for 15-20 minutes. Serve with salad.

Preheat oven to 180°C. Season the beef with salt and pepper. Heat half the oil in a flameproof casserole dish or large frying pan over medium-high heat. Add one-quarter of the beef and cook, turning occasionally, for 3-4 minutes or until browned. Transfer to a large plate. Repeat, in 3 more batches, with the remaining beef, reheating the pan between batches.

Add the remaining oil, bacon and onion to the dish. Cook, stirring, for 5 minutes or until golden. Add the garlic and cook for 1 minute or until soft. Reduce heat to low. Add the flour and cook, stirring, for 2 minutes. Remove from heat. Gradually add the wine, whisking until the mixture thickens.

Transfer the mixture to a casserole dish, if necessary. Add the beef, stock, tomato paste, orange rind, thyme and bay leaves. Cover and bake in oven for 2 1/2 hours or until the beef is tender.

Meanwhile, heat the butter in a frying pan over medium heat until foaming. Add the combined mushroom and cook, stirring, for 5 minutes or until soft.

Add the mushroom mixture to the dish and bake, uncovered, for a further 15 minutes. Stir in the olives.

Divide the pasta among serving dishes and top with the beef mixture. Sprinkle with parsley. Serve with beans.

Combine 2 tbs olive oil in a bowl with 1 crushed garlic clove and thyme leaves. Season the chicken breasts and coat in garlic oil. Wrap each chicken breast with 3 slices of pancetta, slightly overlapping. Enclose chicken in plastic wrap and chill for 2-3 hours.

Preheat oven to 190°C. Break bread into rough pieces and toss in 1 tbs oil. Place on a baking tray in a single layer and cook for 10 minutes or until golden and crisp. Cool slightly then place in the bowl of a food processor with lemon zest, parsley and remaining 2 garlic cloves. Pulse until coarse crumbs and season.

Heat remaining 1 tbs oil in an ovenproof frypan over medium-high heat. Remove chicken from plastic wrap and cook, turning, for 2-3 minutes until browned all over, then cook in the oven for 10-12 minutes or until chicken is cooked through. Remove from oven, add butter to pan and baste chicken with melted butter. Remove chicken from pan and cover with foil while you make the gravy.

Return frypan to medium heat and cook flour, stirring, for 1 minute until lightly browned. Add wine and cook for 2-3 minutes, then add consomme. Bring to a simmer and cook for 5 minutes until the gravy is thickened. Add sherry to taste. Slice chicken and serve with gravy and green beans scattered with breadcrumbs.

Soak noodles in boiling water for 4 minutes or according to packet instructions. Refresh under cold water, drain well and divide between 4 bowls. Cut cucumber into matchsticks and place on top of the noodles.

Add some chicken, top with satay sauce, then garnish with spring onions and coriander.

Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until tender. Drain and separate noodles.

Heat peanut oil in a large saucepan over medium-high heat. Add ginger, garlic and half the chilli. Cook for 30 seconds. Add 2 cups stock. Cover. Bring to the boil. Reduce heat to medium-low. Add chicken. Cook for 5 minutes or until just cooked through. Transfer chicken to a chopping board. Slice crossways into strips.

Add remaining 4 cups stock, soy sauce, sesame oil and sugar to soup. Cover. Increase heat to medium-high and bring to the boil. Add green onion and bok choy. Cook for 1 minute or until leaves just wilt.

Divide noodles between bowls. Top with chicken. Ladle boiling broth into bowls. Top with shredded green onions and serve with remaining chilli on the side.

Melt 1/2 the butter or ghee in a large heavy-based saucepan over high heat. Add 1/2 the steak and cook, turning occasionally, for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat with the remaining steak.

Melt remaining butter or ghee in pan over medium heat. Add onion and cook, stirring often, for 2 minutes or until it softens slightly. Add paste and cook, stirring, for 1 minute or until aromatic.

Return steak to the pan and toss to coat. Add stock, increase heat to high and bring to the boil. Reduce heat to low and simmer, covered, stirring occasionally, for 1 hour 10 minutes. Uncover and simmer, stirring occasionally, for 20 minutes or until beef is tender and the sauce thickens slightly.

Meanwhile, cook the rice, following packet directions, until tender. Combine the yoghurt and coriander in a small bowl. Spoon the rice into serving bowls and top with the vindaloo. Serve with the pappadums and accompanied by the coriander yoghurt.

Combine garam masala, chilli powder, ginger, coriander, lemon juice, tomato paste and yoghurt in a large glass or ceramic bowl. Add chicken. Toss to coat. Cover and refrigerate for 2 hours.

Melt butter in a large saucepan over medium-high heat. Add onion and garlic. Cook, stirring for 3 minutes or until softened.

Add cinnamon, cardamom and paprika. Cook, stirring for 1 minute or until fragrant.

Add chicken to pan. Cook, stirring for 5 minutes or until chicken just starts to change colour. Add stock and passata.

Cover. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 1 hour or until chicken is tender.

Stir in cream. Simmer for 5 minutes or until heated through. Discard cinnamon stick, and cardamom pods. Season with salt and pepper. Serve with rice.