This dish makes the most of green papaya's pleasing crispness by pairing it  with a lip-smacking tamarind stir fry sauce and beef strips marinated in a delicious Thai paste of lemongrass, coriander root and kaffir lime leaves. As well as green papaya, the stir fry vegetables supplied will include carrots, spring onions and tatsoi - remove the tatsoi and put it to one side - it cooks quickly and needs only go in at the end. So, heat a wok till smoking hot, swirl in some oil and stir fry the beef in a couple of batches so it browns rather than stews. Remove to one side, add a bit more oil and stir fry the carrot, green papaya and spring onions for a couple of minutes, then add the tatsoi, beef and dressing and toss through and sprinkle with peanuts (supplied in a separate tub). Beef and dressing may be frozen, vegetables unsuitable for freezing.

Rump steak, lemongrass, red chilli, garlic, coriander roots, kaffir lime leaves, pepper, fish sauce, canola oil, salt, carrots, green papaya, spring onion, tatsoi, tamarind, lime juice, ginger, brown sugar, peanuts.

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

Because the dressing has a bit of a pad thai flavour thing going on, we like to serve this with rice noodles stirred through but any noodles or rice would go equally well.