Chinese New Year

Cook rice, cool and chill, defrost peas and sweetcorn. Deep fry spring rolls in hot oil at 180°c for 9 mins and then drain on kitchen towel. Thinly slice bavette steak. Dice peppers and onions into large chunks and cut mushrooms into thick slices. Heat oil in a pan and gently fry peppers, onions and mushrooms until softened, turn up the heat and add the steak. Cook for 2-3 minutes until meat is sealed and then add the sauce, bring to a gentle simmer.

Beat eggs with a little water and salt and pepper. Heat a little oil in a wok over a high heat then add eggs and stir constantly so they scramble. Whilst still slightly liquid add rice, peas and sweetcorn stirring constantly so they heat evenly. Heat noodles in a microwave until piping hot. Serve dishes in separate bowls along with spring rolls and spring onion and mixed chilli garnish.