Beef stew

Take the beef out of the packet and place it on a clean work surface. Using a sharp knife, carefully cut it into very thin slices - this is easier if you chill the steak in its pack in the freezer for up to 2 hrs first. Try to make the slices no more than about 6mm (Yin) thick.

Peel the onions, trim the roots, then cut each one into 8 wedges. Heat half the olive oil in a large frying pan and gently fry the wedges for 8-10 mins, turning halfway through the cooking time, until they’re tender. Remove from the pan and set aside.

Add the remaining oil and fry the mushrooms gently for 2-3 mins. Remove from the frying pan and set aside. Turn up the heat until very hot. Add the sliced eef, paprika and nutmeg, and fry for 2-3 mins. Pour the wine or brandy into the pan.

When most of the liquid has evaporated, return the red onion wedges and mushrooms to the pan. Add the creme fraiche and parsley and cook for a further 2-3 mins. Season to taste. Serve with cooked, buttered long grain and wild rice.