Hemsley and Hemsley have taken the stylish healthy-eating world by storm. Try one of their recipes here.
INGREDIENTS
(Serves 2)
700g rib-eye steak
1.2L water
2 medium onions, diced
6 garlic cloves, diced
5cm piece of fresh root ginger unpeeled (if organic), thinly sliced
20 cherry tomatoes, halved
3tbsp tamarind paste
A big pinch of black or white pepper
3-4tbsp fish sauce (nam pla)
400g green beans, tops trimmed
400g pak choi, leaves and stalks roughly chopped
2 whole fresh red chillies
400g spinach
METHOD
Cut the meat into 3cm cubes, retaining the fat as it will flavour the stew.
Place in a large saucepan and pour in the water. Bring to the boil, then cover and quickly reduce the heat and cook at a medium-to-low simmer for 20 minutes.
Add the onions, garlic, ginger and tomatoes with the tamarind paste, pepper and fish sauce. Bring back up to a simmer and cook, covered, for a further 15 minutes. Taste for seasoning, adding more tamarind paste for a sourer flavour, if desired. Remember fish sauce is salty and brands vary in strength.
Tip in the beans, pak choi and whole chillies, then bring back up to a simmer and cook covered for five more minutes.
Add the spinach and remove the pan from the heat, leaving the lid on to allow the spinach to wilt. Remove the chillies and serve immediately.
Good + Simple by Melissa and Jasmine Hemsley, photography by Nick Hopper, published by Ebury Press, priced £25
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