For the meatballs:

• 400 g pork mince
• 1 clove crushed garlic
• 2 finely chopped spring onions
• 1 finely chopped red chilli
• 1 tsp sesame oil
• ¼ tsp salt
• 1 tbsp oil

For the soup:

• 1 litre chicken stock
• 2 tbsp oyster sauce
• 100 g sliced mushrooms
• 3 sliced pac choy
• 200 g pack of ready-cooked hokkein noodles

Combine the meatball ingredients and season with salt and pepper.  Form the mixture into balls and cook in a fry pan with the oil for until browned and cooked through.

To make the soup heat the chicken stock and oyster sauce and when boiling, add the mushrooms.  Simmer for 2-3 mins and then add the meatballs, pac choy and noodles until warmed through.

Divide between four serving bowls and garnish with spring onions, red chilli and coriander.

• 125 g softened butter
• ½ c brown sugar
• ½ c white sugar
• 1 egg
• 1 ½ c flour
• ½ cocoa
• ½ tsp baking soda
• 125 g white chocolate buttons, roughly chopped.

Preheat the oven to 180 C.

Beat the butter and sugars until creamy, add the egg and beat well.

Sift in the dry ingredients and mix to combine before adding the chocolate and mixing again.

Put spoonfuls of the mixture onto greased oven trays and bake for 12-15 mins or until the cookies feel firm.