Simon Rimmer serves up a tasty beef lemongrass and chilli stew dish on Sunday Brunch.

The ingredients are: 750g beef chuck, large 50mm cubes, 4 sliced shallots, 2 cloves sliced garlic, 2 sliced red chillies, 3 stalks lemon grass, bashed, then each stem cut into 3, 3 lime leaves, 2 star anise, 1 cinnamon stick, 400ml beef stock, 15ml fish sauce, juice 1 lime, 125g pea aubergine, 200g cooked sticky rice and garnish with coriander leaves, lime wedges.