Meal of fortune

• Heat a wok over a high heat, add 2 tbsp oil and stir-fry the garlic, ginger and chilli for 30 seconds. Add the lamb and stirfry until it starts to turn brown. Throw in the bamboo shoots, mushrooms and shallots and stir-fry for less than 1 minute. Add the soy sauce and sesame oil and stir well. Cook on a high heat until any excess liquid has reduced. Throw in the spring onion and coriander and stir.
• Arrange the little gem leaves on a plate and spoon some lamb into each leaf. Sprinkle with toasted peanuts and add a small mandarin segment to each. To eat, fold the leaf around the filling like a little parcel.
  Serves 8

Halibut with sesame soy sauce and buckwheat noodles

1 hour
Easy

The Mandarin word for fish is 'yu' and during the New Year celebrations people wish each other 'Nian nian you yu', which translates as 'Have abundance every year'. Serving the fish whole symbolises unity and completeness. Make up for the 'incompleteness' of using fillets by serving this dish with whole steamed small pak choy and uncut buckwheat noodles (uncut noodles symbolise longevity).

buckwheat (soba) noodles 600g
groundnut oil
halibut fillets 8, skin on, seasoned with salt and pepper
small pak (bok) choy 400g, steamed to serve
sesame seeds to decorate

Sesame soy sauce
groundnut oil 4 tbsp
garlic 2 cloves, crushed
root ginger grated to make 1 tbsp
light soy sauce 6 tbsp
toasted sesame oil 2 tbsp
spring onions 2, sliced lengthways
red chilli 1 medium, seeded and finely chopped
coriander a small bunch, roughly chopped

Dressing for noodles
toasted sesame oil 8 tbsp
mirin 3 tbsp
light soy sauce 5 tbsp
spring onions 4, sliced into long strips
coriander a small handful, roughly chopped

• Cook the noodles in boiling water following the packet instructions. Cool under cold running water and drain.
• To make the dressing for the noodles, whisk together the sesame oil, mirin and soy sauce. Add the spring onions and coriander and mix well. Pour the dressing over the noodles and toss.
• To make the sesame soy sauce, heat the groundnut oil in a large wok. Add the garlic and ginger and stir well for a few seconds. Add the soy and sesame oil to the pan and stir well. Bring to a bubble, then add the spring onions, chilli and coriander and mix. Keep warm.
• Heat a little groundnut oil in two large frying pans. Add 4 halibut fillets to each pan, skin-side down, pressing lightly on each as it cooks. Cook for about 3-4 minutes on high heat until the skin is crisp and golden brown, then turn over and cook for 2-3 minutes until the flesh has turned opaque.
• Serve the dressed noodles with some steamed pak choy and a halibut fillet, drizzle over some of the sauce and sprinkle with sesame seeds. Serves 8