Shu’s spicy late night special

Shu says: 'This was concocted in a moment of desperation, but it has since saved me on many hungry late nights when the takeaway options are dire. This five-minute stir-fry makes use of a simple ingredient found in most fridges – minced (ground) meat – and is finished with whatever fresh fragrant herbs you have lying around. I’ve purposely left out the usual chopped garlic, ginger or shallots found at the start of a stir-fry, because these are not the sort of nights for peeling and chopping. Instead, the dish packs a punch with a few store cupboard staple seasonings, garlic oil (if you have it) and bird’s eye chilli – snipped straight into the wok with kitchen scissors.'

TIP

'I like to stick my bird’s eye chillies straight into the freezer so I have a steady supply of them; they freeze beautifully. To use, simply hold the frozen chilli under a running tap for a minute. Once softened, you can chop (or snip!) away.'