Perfect dinner full or warming, fragrant flavours.

1. Preheat the oven to 150°C/gas mark 2.

2. Place a large ovenproof casserole-style pot over a medium heat and add half the rapeseed oil along with the onion, ginger, garlic, chilli, star anise and the five-spice. Sweat without colour for approximately 3 min (or until just cooked). Remove from the pan and put to one side.

3. Place the diced beef in a large bowl and toss with the spelt flour to coat evenly.

4. Add the remaining oil to the pot and fry off the beef until nice and evenly coloured - you may need to work in batches.

5. Return the onion and chilli mixture to the casserole with the beef. Add the brown sugar and sherry (or white wine) then bring to the boil.

6. Once boiling, pour in the beef stock and soy sauce. Bring back to the boil.

7. Place the lid on top of the pot or cover with greaseproof paper and cook in the oven for 60=90 min until the meat is soft and tender.

8. Serve with boiled basmati rice and sprinkle the cabbage, spring onions and coriander over the top to finish.

Enjoy!