To make this curry,  we gently cook a base of fresh and dried spices, including lemongrass, ginger, lots of ground black pepper and, less usually, pandanus leaf (which has a toasty, vanilla-like flavour) and beautiful fresh curry leaves. We also add a load of freshly ground black pepper - when used as a spice and not just a seasoning, it is really aromatic and intriguing. We then add diced beef shin and coconut milk and cook it very gently till the beef is tender and the sauce dark and thick. We add a lick of lime juice at the end to cut the richness of the sauce - if you have limes or lemons at home, serve a few extra wedges alongside the curry.

Diced beef shin, black pepper, coriander, cumin, fennel, rice bran oil, onions, garlic, ginger, curry leaves, red chilli, pandanus leaf, lemongrass, turmeric, coconut cream, lime juice, salt, water.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Individual: to reheat from frozen, pierce film in several places then microwave for 2 minutes. Peel back film, stir, replace film loosely and heat for a further 2 minutes till piping hot.  If fresh or defrosted, just heat for the first 2 minutes, stirring occasionally, till piping hot.  Allow to rest for 1 minute before serving.

Small and large: reheat gently in a saucepan or empty into a microwave-safe container and heat, stirring occasionally until piping hot.

Defrost information: May be cooked straight from frozen or defrosted overnight in the fridge. Keep refrigerated and consume within 48 hours. For a quick defrost, place sealed bag in room temperature water and ensure that you finish cooking within 2 hours of starting the defrosting process.