“I cheat a little when it comes to making stews and long-cooking curries. My nifty technique uses steaks (not stewing beef cuts which require low and slow cooking). I fry steaks medium-rare, until well-browned on the outside over high heat, then leave them to rest. Just before taking the curry off the heat, I slice (or chop) the steaks and return them to the curry to gently warm through and cook slightly further. The result is succulent. I use this technique in all my cookbooks. – Monya
“I love this creation – it’s packed with flavour and personality! Here, I used lamb rump steaks, but I think any steak would work, and even lamb chops will do the trick. I season the meat with cumin and add some into the butter cauliflower rice too (which itself is ‘bejewelled’!). Its colourful, flavourful and a delight to tuck into! – Monya
“I have pimped simple chicken thighs here by serving them with an indulgent, spicy sauce. This sauce deserves to be mopped up and the seasoned cauliflower rice does that job just perfectly. Be sure to check the nifty, useful tips I add at the end of the recipe to help you get the most out of the experience! – Monya