For the beef

• 350g/12oz beef fillet
• 1 tsp light soy sauce
• 1½ tbsp oyster sauce
• pinch sugar
• salt and freshly ground black pepper
• 2 tbsp groundnut oil
• 3 cloves garlic, finely chopped
• 1 chilli, de-seeded, finely chopped
• 200g/7oz baby spinach leaves
• 1 tbsp Shaoxing rice wine or dry sherry
• pinch dried chilli flakes

• 1 tsp groundnut oil
• 100g/3½oz oyster mushrooms
• dash Chinese black rice vinegar or balsamic vinegar
• dash light soy sauce

1. For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin. Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Set aside.

2. Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli. Stir-fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.

3. Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking. Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes. Pile the beef over the spinach leaves.

4. For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute. Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce.

5. Spoon the oyster mushrooms over the beef and serve.

• handful oyster mushrooms
• knob butter, for frying
• 4 sage leaves
• few slices taleggio
• 2 slices sourdough bread

Quickly pan fry the oyster mushrooms in butter with some torn sage. When cooked add slices of taleggio and melt for a few seconds.

Meanwhile toast the bread.

Fill the slices of bread with the mushroom and cheese and serve.

For the wontons

• vegetable oil, for frying
• 2 shallots, finely chopped
• 1 garlic clove, crushed
• 1 red chilli, finely chopped
• 2.5cm/1in piece fresh root ginger, grated
• 1 lemongrass stalk, finely chopped
• 125g/4oz fresh tofu, drained, chopped
• 125g/4oz oyster mushrooms, chopped
• 1 tbsp runny honey
• dash light soy sauce
• pack square wonton wrappers (available from Asian supermarkets)
• 1 free-range egg, beaten

• 150ml/5fl oz sweet chilli sauce
• dash soy sauce
• 1 lime, juice and zest
• 1 cucumber, peeled, cut into ribbons with a vegetable peeler
• 1 carrot, peeled, cut into ribbons with a vegetable peeler
• 1 red pepper, finely sliced

1. Heat one tablespoon of the vegetable oil in a frying pan and gently fry the shallot, garlic, chilli, ginger, lemongrass, tofu and mushrooms for 3-4 minutes. Stir in the honey and soy sauce and mix until well combined.

2. Spoon a teaspoonful of the mixture onto one half of a wonton wrapper and brush the surrounding edges of the wrapper with egg wash. Fold the wrapper over into a triangle and seal the edges

3. Heat the oil in a deep fat fryer to 150C/320F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)

4. Carefully lower the wontons into the hot oil and deep-fry for 2-3 minutes, or until golden-brown. Remove the wontons using a slotted spoon and set aside to drain on kitchen paper. (You'll need to cook the wontons in batches.)

5. For the salad, mix the chilli, soy sauce and lime juice together in a bowl until well combined. Stir in the cucumber, carrot and red pepper.

6. To serve, spoon some salad onto serving plates and top with the wontons.