Beef Stroganoff Stir Fry - this is my signature dish. Over the years, this has evolved and become one of my best sellers. I take tender rump skirts and slice them thinly across the grain, add plenty of chopped mushrooms and onions and my secret sauce. To cook, add a little oil to a wok or frying pan, add the stroganoff and start cooking, then add a good splash of brandy and keep stir frying. I like to add a teaspoon of Dijon mustard to give a little kick and cook it for 15-20 minutes, depending on the quantity. At the end, add a small pot of single cream, which gives you a superb sauce, and serve on a bed of rice.

For those of you watching your figure, try crème fraîche instead of cream or I’ve just found that natural Greek yoghurt works just as well and is 100% fat free.

This is a real treat and can be made in less than 20 minutes, a real winner when short of time.

Greek Lamb Stir Fry – tender strips of lean lamb with onions, peppers, mange tout, baby corn, spring onions and a handful of diced apricot. This is not at all spicy and is a real Mediterranean treat. Stir fry for 10-15 

minutes and serve on a bed of rice.

Thai Chicken Stir Fry – this is a fantastic-tasting stir fry, with tender chicken breast strips, mange tout, baby corn, onions, peppers and a fabulous sauce which is full of flavour with a hint of spice. It is not hot though, and even my children love it. Stir fry for 10-15 minutes until the chicken is fully cooked and serve on a bed of rice.

Stir Fry Strips – if you’re feeling creative, you can add your own ingredients and sauces to our chicken breast or steak strips. Maybe try some sweet ‘n’ sour – we sell a jar which is really tasty. These strips are also great for fajita or wraps.