350g lean beef , cut across the grain into thin slices ( you need a quick-cooking cut , such as minute steak )

1 lemongrass stalk , trimmed and finely chopped

1 tbsp soy sauce 2 tbsp fish sauce 4 tsp brown sugar ½ tsp chilli flakes 1 lime , juiced 3 tbsp vegetable oil

1 green pepper , thinly sliced

2 bunches of spring onions , green and white parts separated and finely sliced

6 garlic cloves , finely chopped

1 tbsp grated ginger

small bunch of basil , leaves picked and roughly chopped

cooked rice ( about 250g uncooked weight ), or cooked rice noodles

50g roasted peanuts , roughly chopped

Toss the strips of steak , the lemongrass , soy sauce , half the fish sauce , half the sugar and half the chilli flakes together in a bowl . Set aside in the fridge to marinate for at least 20 mins or up to 6 hrs .

Mix the remaining fish sauce with the lime juice , remaining chilli flakes , the rest of the sugar and 3 tbsp water , then set aside .

Heat 1 tbsp vegetable oil in a large non-stick or cast iron wok or frying pan over a high heat . Once hot , tip in half the marinated steak strips and stir-fry for 2 mins until just cooked through , then remove to a large plate using tongs or a slotted spoon and repeat using another 1 tbsp of oil and the remaining beef . Remove to the plate , then wipe the wok or pan clean using kitchen paper .

Add the remaining oil to the pan and fry the green pepper and the white parts of the spring onion . Stir-fry over a high heat for 2-3 mins , then add the garlic and ginger and stir-fry for another 45 seconds-1 min . Return the steak to the pan , stir well , then add the lime dressing and most of the basil leaves , mixing well to coat .

Divide the stir-fry between bowls alongside rice or noodles , then scatter with the chopped peanuts , any remaining basil leaves and the green parts of the spring onions .

140g ground almond 140g butter , softened 140g golden caster sugar 140g self-raising flour 2 eggs 1 tsp vanilla extract 250g raspberry 2 tbsp flaked almond icing sugar , to serve

Heat oven to 180C / 160C fan , grease a deep 20cm loosebottomed cake tin . Blitz the ground almonds , butter , sugar , flour , eggs and vanilla extract in a food processor until well combined .

Spread half the mix over the cake tin and smooth over the top . Scatter the raspberries over , then dollop the remaining cake mixture on top and roughly spread – you might find this easier to do with your fingers . Scatter with flaked almonds and bake for 50 mins until golden . Cool , remove from the tin and dust with icing sugar to serve .

¼ cup margarine ½ cup sugar ½ cup coconut 1 cup self raising flour 2 tablespoons cocoa 1 cup crushed cornflakes . ICING : 1 cup icing sugar 1 Tablespoon Cocoa Enough hot water to make right consistency .

Grease and line a rectangle cake tin Mix together butter with all dry ingredients and press into greased tin making sure you get right up into the corners of the tin . Cook at 300C fan forced for 15 minutes . Cool slice . To make icing Mix together ingredients using enough hot water to get right consistency . Spread over the slice . Cut slice into squares .