How about Sichuan chilli beef for Christmas...?

  How about ditching the turkey and trying my Sichuan chilli roast beef for Christmas Day!  I love English roast beef with all the trimmings so I decided to give it my own twist by adding one of my favourite ingredients - Sichuan peppercorns.  This Chinese-style roast is great served with garlic spinach, mixed vegetable stir-fry and roasted sweet potatoes (and, of course, you can serve it with gravy too).  If you can afford to be extravagant, buy a sirloin joint on the bone - it is Christmas after all.  If not, a rib joint works just as well.  Make sure you keep the fat on because it keeps the meat lovely and moist whilst cooking. It only take around an hour in the oven which gives you more time to enjoy the festivities rather than being locked in the kitchen.     If there are any leftovers (which is unlikely!) you can slice up the beef and make my quick and easy Roast beef in ‘four-spiced’ chilli oil.  If you like chilli and spices, this simple stir-fry in the Lotus Wok won’t disappoint!   Both of these recipes are in my cookbook, Ching’s Chinese Food In Minutes.     Love, Ching x