Vietnamese spiced beef stew (Bò kho)

1. Cut the beef shank into 4 cm cubes and marinate for at least 1 hour with the fish sauce, sugar, grated ginger, crushed garlic, curry powder and pepper.

2. Heat the oil gently in a pan, add the annatto seeds and fry for 2 minutes until the oil turns deep red, then remove the seeds.

3. In the coloured oil fry the shallots and the bruised, knotted lemongrass, add the beef and brown on all sides over high heat.

4. Add the diced tomatoes and cook for 5 minutes, then pour in the stock, add the star anise and cinnamon, cover and simmer gently for 2 hours until the meat is tender.

5. Add the carrots, cut into large chunks, and cook for another 20-25 minutes until tender; season with salt and remove the lemongrass and whole spices.

6. Sprinkle with Thai basil and serve with crusty baguette, lime and chilli – it's also good with rice noodles.

Tip: A southern Vietnamese breakfast stew where French beef stew meets Vietnamese spices. Annatto gives the lovely reddish-brown colour; if you don't have it, 1 tsp paprika works too.