Trim the fat from a 1 kg piece of beef and place in the crock pot on low for about 6 hours with the following ingredients:

• 1 c Chinese rice wine vinegar
• ½ c Chinese black vinegar
• ¼ c Brown sugar
• 1 c Oyster sauce
• 4 Cloves crushed garlic
• 1 ½ c water and 3 whole star anise

Remove the meat from the liquid and either slice or shred it and serve with rice and Asian greens.

Strain the cooking liquid, reduce down to make a sauce.

• 1½ cups dried chick peas (Cover with cold water and soak for 12 hours or overnight)
• 3 cups fresh parsley
• 1 onion
• 6 cloves of garlic
• 1 Tbsp each of ground cumin, ground coriander and baking powder
• 2 400 g tins of Morrocan flavoured tomatoes
• For the dressing-
• 2 cloves garlic crushed
• 1 c natural unsweetened yoghurt
• 1 Tbsp tahini
• 3 Tbsp chopped fresh coriander

Drain the soaked chickpeas and place in the food processor with the parsley (this seems like a lot, but I promise you won’t taste it, and it is very good for you!) onion, garlic and process until smooth Add in the spices and baking powder. When combined, with wet hands, roll into balls and place in the bottom of the crock pot. Pour over the tomatoes and cook on LOW for 8 hours. Add more water or tomato if needed. Mix together the ingredients for the dressing and serve.